Gougères Gruyère – French Appetizer

Name: Gougères Gruyère – French Appetizer
Cook time: 50 min
Total time: 50 min
Yield: 40 servings
Cuisine: mediterranean
Ingredients: 1/2 c whole milk; 1/2 c water; 1/2 c unsalted butter; 1 c all-purpose flour; 4 large eggs, at room temperature; 2 c coarsely grated Gruyère cheese; 2 tsp Dijon mustard; 1 tsp kosher salt; Pinch of black pepper; Pinch of nutmeg; Pinch of cayenne pepper

“The recipe Gougères Gruyère – French Appetizer could satisfy your Mediterranean craving in approximately 50 minutes. For 30 cents per serving, you get a hor d'oeuvre that serves 40. One serving contains 68 calories, 3g of protein, and 5g of fat. A mixture of milk, pepper, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by spoonacular user maplewoodroad. Try French in a Flash: Parmesan and Gruyère Gougères with Jambon de Bayonne, Arugula, and Dijon-Chive Butter, Gruyere Gougeres, and Gougeres Appetizer for similar recipes.”

total: 50 min
effort: Easy
serves: 40
ratings: New

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Ingredients

Serves 40

Milk½ cup
Water½ cup
Butter½ cup
Flour1 cup
Eggslarge, at room temperature4 large
Coarsely gruyère cheese2 cups
Dijon mustard2 tsp
Kosher salt1 tsp
Pepper1 pinch
Nutmeg1 pinch
Cayenne pepper1 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 50 min

1
Preheat the oven to 400°F and line baking sheets with parchment paper.
2
Cut the butter into small pieces and put in a saucepan with milk, water, and kosher salt. Bring to a boil.
3
Add all of the flour at once, reduce heat, and stir with a wooden spoon. After about 2 minutes, the dough will start drying out and pulling away from the pan. That’s precisely what you want. This will make your gougères crispy on the outside.

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