gougeres new 2026
an alternative
recipe
I’ve been making gougeres for fifty years and never been entirely happy with the results. I have, thanks to my grandmother Quinn, always been able to make fabulous choux. Grandma Quinn’s cream puffs filled with whipped vanilla cream and homemade raspberry jam were legendary. To my astonishment long after I became a professional cook, looking through her cookbooks I found she used half plain flour and half self-raising flour. Works brilliantly, but she also recommends allowing the butter and flour mass to cool before adding the eggs.
Gougeres are a terrific canapé and loved by all. To my astonishment, the trick of perfection is simply allowing each stage to cool completely before proceeding. Add to that never open the oven door before 20 minutes…..so let’s go!
This recipe does not supersede my previous gougeres recipe, but compliments it. The secret to a perfect gougere is being patient.
AO 26 may 2026…yiled downsized 24 july 2026 …4cm diameter silicon
THE GOGERES IN THIS RECIPE WERE MADE IN A MAGIMIX COOK EXPERT AND THE IMAGES REFLECT THAT
you will need
makes approximately 35 canapé sized gougeres
120g filtered water
120g full cream milk
115g unsalted butter
125g flour
5g fine sea salt
1/2 nutmeg, freshly ground
4 room temperature medium eggs
100g grated Gruyere cheese…or Comte, or mature cheddar…or really any cheese you have to hand that will melt
the choice is yours!
By your preferred method, meaning, saucepan, Thermomix, Magimix Cook Expert. Bring the butter and water to the boil, whisk in the flour, salt and nutmeg, and continue cooking until it comes away from the sides.
Contact cover and set a timer for one hour. It needs to be almost cooled completely.
Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
When completely cooled, fold the cheese in by hand and scrape the mix into a piping bag fitted with a 1cm round nozzle.
do not open
the Oven door
before 20 minutes
If you open the door too soon they will deflate. Cook for 20 minutes, and if you can see them clearly cook for another 10 minutes, by which time they should be ready to serve.
Lovely with Champagne!
to serve
Gougeres are best cooked and eaten, however, you can make the mix, put it in a piping bag and refrigerate for several hours. This of course makes last minute cooking easy.
preheat oven to 180°C
About an hour before you want to serve or your guests are due to arrive, cover three baking sheets with baking paper and pipe out the gougeres 25mm. They can sit for an hour or so.
COOK’S NOTE I have been told that the gougeres can be piped raw, frozen, packed individually and cooked to order. I do not have a blast freezer, which is not ideal, but I will trial it when my freezer is a bit emptied out….so stay tuned.
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Copyright © text and images Ann Oliver 2026 unless otherwise stated