Sweets & Baking
Gougères
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small cheese puffs.
Timing
- Active approx. 30 minutes
- Cooking/Baking: 3 min. Burning, 20-25 min. Baking
- Rest/cooling: 5 min. Cool the dough
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 305 kcal
- Protein
- ≈ 12.7 g
- Carbohydrates
- ≈ 18.1 g
- Fat
- ≈ 20 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 ml water · ≈ 250 g · Assumed quantity / reference product
Trinkwasser (N110000) - 80g butter · ≈ 80 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 150 g flour · ≈ 150 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 4 eggs · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 120 g Gruyere · ≈ 120 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 ml water
- 80g butter
- 150 g flour
- 4 eggs
- 120 g Gruyere
Instructions
- Preheat oven to 200 °C top/bottom heat. Boil water with butter; add all the flour at once.
- Stir with a wooden spoon for about 2-3 minutes until a smooth dumpling forms and a thin coating forms on the bottom of the pot.
- Put the dough in a bowl and let it cool for 5 minutes. Incorporate eggs one at a time; Mix until completely smooth after each egg. Finely grate the Gruyère and fold in.
- Place about 24 small piles on baking paper, spaced apart. Bake until golden brown, 20-25 minutes; Do not open the oven door for the first 15 minutes.
Tips
- Incorporate eggs one at a time; This way you can control the consistency of the dough.
- Nicolaus says: "The messy kitchen does the tasting. Generously."
