A simple nibble to enjoy in the evening before the dinner is served. A reason to sit down, slow down and savor the company who has gathered or simply wind down the day.
Gougères provide the savory comfort that can only come from cheese and butter.
Simple to make, and easy to freeze, so you have many to enjoy down the road with out having to mix up anything, only patiently waiting for them to bake, Gougères are a French favorite and beloved and recognized to have origined in Burgundy.
I began baking and savoring immensely these “little cabbages” as they are sometimes referred to in Burgundy from which the recipe originates, during the quarantine period this past spring. Providing comfort and delicious flavor, their ease to make, and immediate satisfying flavor inspired me to continue to make them again and again.
Pair with a favorite Burgundy wine such as Chablis.
Today I will share not only how to make them fresh, but why you should have some in the freezer as well.
Similar to a mini soufflé, you will have to resist peeking as they bake in the oven, but your diligence will pay off as you open the door upon completion of baking and discover the slight browning on the outside and the soft airy goodness on the inside.
Thank you for stopping by today and checking out the second episode of Season 3 in The Simply Luxurious Kitchen cooking series. If you have already checked out the premiere episode of this season, be sure to do so here. I am making Sorrel Chicken inspired by my time in France cooking with Susan Herrmann Loomis.
Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here.(Note: All TOP Tier ad-free subscribers can download these cookbooks for free, and grandfathered/mothered ad-free subscribers, you too will be able to access them for free – we have had to tend to a small glitch, but it will be worked out soon. My apologies for the delay.)
Now to the full episode just below!
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~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)
An Everyday Luxury
Links from the Episode:
- The annual Gougères Festival in Burgundy
- Terracotta wine cooler
- La Rochere bistrot wine glasses
- View the full recipe at the end of this post
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens. Over the past year, the croissant recipe (Season 2, Episode #6) was the most popular. Have a look below at a handful of pics shared by readers/viewers on IG, and be sure to share your next experience in the kitchen exploring one of TSLK recipes.
- 250 ml water (about 1 cup)
- 1/2 tsp fleur de sel
- 120 grams unsalted butter (about 2/3 cup) the best you can find
- 125 grams flour, all-purpose (about 2/3 cup)
- 4 large eggs
- 100 g Gruyére any flavorful hard cheese will work well (Comté, Emmental, cheddar)
- 1 cup fresh herbs, chopped (flat-leaf parsley, chives, chevril, basil) chop finely
- fleur de sel & freshly ground black pepper
- Preheat your oven (convection if possible) to 425 degrees Fahrenheit (218 Celsius).
- On the stove top in a medium size sauce pan, combine over medium the water, butter and salt and combine until melted together. Bring to a gentle boil, then immediately remove from the heat and add the flour. Immediately mix with a wooden spoon until all combined and smooth.
- Place the sauce pan back on the stove top over a low heat for one minute and gently stir to cook out the flour "taste".
- Remove the pan from the stove top. All of the stovetop cooking is complete. Your pâte à choux is made!
- Mix into the pâte à choux the eggs, one by one. Mix until smooth.
- Add the grated cheese to the mixture.
- Add the chopped herbs until full incorporated.
- Prepared a parchment-lined baking sheet, and using two spoons (one large and one small if possible), place dollops onto the pan, providing about an inch of space between each gougère.
- Using the left over egg wash, brush the top of each gougère to smooth and soften. Then sprinkle each with a little of the remaining grated cheese.
- Turn down the oven to 350 degrees Fahrenheit (176 Celsius).
- Place the gougères into the oven and bake for 20-25 minutes until golden brown. Do not peek as they will deflate upon opening the oven and no longer rise.
To prepare the remaining for freezing
- On a parchment-lined baking sheet, place the remaining batter in dollops, closer together than what you would do if you were baking them fresh (as they will not expand). Cover with plastic wrap and place in the freezer for 2-4 hours.
- Once the dollops are frozen, remove the baking sheet from the freezer, remove the dollops and place in a smaller lid-tight container and place back in the freezer.
- Keep in the freezer up to 2-3 months.
How to Bake the Frozen Gougères
- Remove the frozen gougères from the freezer and place on a parchment-lined baking sheet. Add a bit of egg-wash and then grated cheese. Place in the oven as you have done for the fresh (preheat to 425, then reduce to 350 when the gougères go in the oven). Bake for 2-5 minutes longer than what you have done for the fresh. Do not peek! 🙂
- Enjoy with a glass of Burgundy wine – Chablis, Pinot Noir or head north a bit and a select a glass of Champagne.
- Be sure to enjoy more than just one or two or even three. 🙂
Previous Episodes from Season 3 of The Simply Luxurious Kitchen
Sorrel Chicken, Episode #1
~Beginning on October 1, 2020, a significant change and much anticipated improvements in engagement will be coming to TSLL blog. Only subscribers will be able to view more than five posts a month along with other exclusive content (Shannon’s Home & Garden Tours, Giveaways, Saturday Ponderings, etc.). Learn all about TSLL’s Soft Paywall here.