Pate a choux derives from the old French meaning “to cherish” or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 recipe Pate a Choux, recipe follows
- 1/2 cup grated Gruyere
- Freshly cracked black pepper
- 1 egg, beaten
- 1 cup water
- 1 teaspoon salt
- 3 teaspoons sugar
- 6 tablespoons butter, cut in pieces
- 3/4 cup plus 2 tablespoons flour, sifted
- 4 eggs, beaten
Instructions
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
- In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 411 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 264 mg |
| Sodium | 423 mg |
Reviews
The recipe was great but next time I would lower the temperature to 350 degrees. At 400 degrees my gougeres were somewhat burnt on the bottom. Very disappointing since I invested both time and money into this appetizer and couldn’t serve them.
This recipe can’t be improved if you tried. (I put about 1/4 tsp of red pepper flakes in, but we just wanted a little heat. Also added some grated nutmeg because that is how I was taught to make them) I made them with and without the egg wash. Without, they were a little bigger, but I preferred them with the egg wash. I also used the Cuisinart method and loved the shortcut. I add just a little more gruyere, but I like a lot of cheese. Don’t look for another recipe for these gems…. this one is the BEST!
First time making choux but it wasn’t as hard as I made it out to be in my own mind! I used asiago – delish. I also followed another reviewer’s advice and busted out the cuisinart for the egg mixing (super fast, pain to clean the blade underneath though). Used the old plastic baggie with a corner cut off instead of a piping bag trick et voila! Egg wash is a must (flattens out the “peak” and makes them so pretty) don’t forget to do it. Yeah I will def make these again. Oh and I agree with another reviewer – these are best at room temp. I made the whole batch, didn’t split the recipe (they’re that good!).
Not as flavorful as I would have hoped. I would add more gruyere. I loved making these!
I used this recipe to make the gougeres and the profiteroles. I liked that it used water instead of milk and less butter than Paula’s, so it saved some fat and calories. I did use Paula’s idea for incorporating the eggs. After the dough part is done in the pan, instead of putting it into a clean bowl, put it into a clean food processor. Then turn it on and slowly pour in the beaten eggs. It comes together in seconds! It worked beautifully. I used a disposable pastry bag with no tip for the gougeres and then a small cookie scoop for the profiteroles. Both ways worked fine. I actually liked the gougeres better when they were a smaller size, they got a little crispy. They are addictive though! Also, for anyone that thought they were bland, try them at room temperature, they are a lot more flavorful then.
Great Recipe. Very simple, quick, and presented nicely on the plate.
I used a small mealon baller to make perfet portions. It was a huge hit at the party.
I made these for the first coarse to go with salad. Everyone raved about them. I used smoked gruyere and didn’t egg wash them before baking (I forgot). They were fabulous and a definite do over!!
These are really wonderful! Made for Christmas day, and they were a hit with everyone. Did not use a pastry bag, but still looked appetizing, and the flavor is exceptional. Easy to make, too. I was skeptical to make them right before the crowd arrived, but they were easy and a real crowd pleaser. I will definitely make these again, and again, and again…!
I’m a huge fan of Food Network…love Nigella, Tyler, Paula…but Amy Finley has inspired me to actually get in the kitchen and cook again. It’s been too easy to allow my partner to make meals, but after watching Amy, I am HOOKED and back in the kitchen. I’ve been inspired to make something from each of her episodes and these are SUPER easy to make and taste AMAZING. Made them for friends recently and got the “You made these yourself?” as a comment…take your time filling the pastry bag and you’ll be all set. Delicious. Thanks Amy from a fan in Anthem, AZ!