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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 5 dozen
mb_1008_gougeres.jpg
Ingredients
Ingredient Checklist
5 large eggs
1/2 cup (1 stick) unsalted butter
2 teaspoons salt
1 teaspoon sugar
1 cup all-purpose flour
1 1/2 cups finely grated Gruyere cheese, plus 1/4 cup for sprinkling
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped chives
2 tablespoons chopped dill
1/4 teaspoon paprika
1/4 teaspoon freshly grated nutmeg
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 5 dozen
mb_1008_gougeres.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
mb_1008_gougeres.jpg
mb_1008_gougeres.jpg
Ingredients
Ingredients
- 5 large eggs
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 1 1/2 cups finely grated Gruyere cheese, plus 1/4 cup for sprinkling
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly grated nutmeg
Directions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.
In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
Remove mixture from heat and transfer contents to a bowl. Add both cheeses, the herbs, and spices. Stir to combine with a wooden spoon and let cool slightly, about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.
Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.
Reviews (6)
Add Rating & Review
176 Ratings
5 star values:
32
4 star values:
32
3 star values:
54
2 star values:
42
1 star values:
16
Reviews (6)
Add Rating & Review
176 Ratings
5 star values:
32
4 star values:
32
3 star values:
54
2 star values:
42
1 star values:
16
Add Rating & Review
176 Ratings
5 star values:
32
4 star values:
32
3 star values:
54
2 star values:
42
1 star values:
16
176 Ratings
5 star values:
32
4 star values:
32
3 star values:
54
2 star values:
42
1 star values:
16
176 Ratings
5 star values:
32
4 star values:
32
3 star values:
54
2 star values:
42
1 star values:
16
- 5 star values:
- 32
- 4 star values:
- 32
- 3 star values:
- 54
- 2 star values:
- 42
- 1 star values:
- 16
Martha Stewart Member
Rating: 5 stars
09/09/2017
Savory snack to enjoy with wine. Martha's version is very savory than the traditional recipe with the addition of paprika and parmesan. Salt is definitely needed, as I used only one teaspoon with a double recipe and it was not quite enough. Still very good, though. A hit!
Martha Stewart Member
Rating: Unrated
10/12/2014
I made this recipe as one of the appetizers for a holiday dinner. Everyone loved them!
Reduced the amount of salt to 3/4 tsp. as the cheeses tend to be salty. They were delicious
and disappeared in a flash!
Martha Stewart Member
Rating: 5 stars
03/21/2014
I double checked the salt with the original recipe from Martha Stewart's Baking Handbook, and it also says 2 teaspoons. I assume table salt is what's called for, not kosher. When I first tasted them, they were a little saltier than I had expected, but not ridiculously so. They are really delicious.
Martha Stewart Member
Rating: Unrated
03/02/2014
I made these today and they are perfect......except too much salt. I should have read the posts before I made them. Reviewing other recipes they asked for much less salt. 3/4 or 1/2 teaspoon only. I wil make them again but unfortunately I froze half the batch before baking.
Martha Stewart Member
Rating: 4 stars
12/11/2013
yes, I think it's supposed to have only 1 teaspoon of salt. Mine also came out way too salty, but after watching the video I saw that Martha only used 1 teaspoon of salt. Maybe there's a typo in the recipe and it says 2 teaspoons when it should be 1.
Martha Stewart Member
Rating: Unrated
10/07/2013
I recently watched an episode of Martha Bakes and saw her make these delicious looking treats and was anxious to try them out. I would give my attempt a B+. They were light and airy as pate-a-choux should be, but my gougeres were very, very salty. The recipe calls for 2 teaspoons of salt and 1/4 cup of Parmesan cheese. Perhaps the combo of salty cheese and the 2 teaspoons of salt was just too much. Curious if anyone else who has made these has experienced this?
Martha Stewart Member
Rating: 5 stars
09/09/2017
Savory snack to enjoy with wine. Martha's version is very savory than the traditional recipe with the addition of paprika and parmesan. Salt is definitely needed, as I used only one teaspoon with a double recipe and it was not quite enough. Still very good, though. A hit!
Rating: 5 stars
Rating: Unrated
10/12/2014
I made this recipe as one of the appetizers for a holiday dinner. Everyone loved them!
Reduced the amount of salt to 3/4 tsp. as the cheeses tend to be salty. They were delicious
and disappeared in a flash!
Rating: Unrated
Rating: 5 stars
03/21/2014
I double checked the salt with the original recipe from Martha Stewart's Baking Handbook, and it also says 2 teaspoons. I assume table salt is what's called for, not kosher. When I first tasted them, they were a little saltier than I had expected, but not ridiculously so. They are really delicious.
Rating: Unrated
03/02/2014
I made these today and they are perfect......except too much salt. I should have read the posts before I made them. Reviewing other recipes they asked for much less salt. 3/4 or 1/2 teaspoon only. I wil make them again but unfortunately I froze half the batch before baking.
Rating: 4 stars
12/11/2013
yes, I think it's supposed to have only 1 teaspoon of salt. Mine also came out way too salty, but after watching the video I saw that Martha only used 1 teaspoon of salt. Maybe there's a typo in the recipe and it says 2 teaspoons when it should be 1.
Rating: 4 stars
Rating: Unrated
10/07/2013
I recently watched an episode of Martha Bakes and saw her make these delicious looking treats and was anxious to try them out. I would give my attempt a B+. They were light and airy as pate-a-choux should be, but my gougeres were very, very salty. The recipe calls for 2 teaspoons of salt and 1/4 cup of Parmesan cheese. Perhaps the combo of salty cheese and the 2 teaspoons of salt was just too much. Curious if anyone else who has made these has experienced this?
All Reviews for Herbed Gougeres
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herbed Gougeres
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
