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Once the gougère craving hits you, heat some up in the oven at 350☏ for a couple minutes.

Any leftovers can be frozen in a ziploc bag for a couple of months. Once you make this French appetizer and are hooked, you can easily double or triple this recipe. You can also use sharp cheddar cheese.Ī perfectly baked gougère should be crisp on the outside and soft and cheesy on the inside. I like to use aged Swiss Gruyère and add a pinch of nutmeg. There are many local recipes for these tasty morsels. They're easy to make, are best served warm, and can even be made in advance and reheated before serving. Instead, let's try a description: Gourgères are French cheese puffs, a doughy mixture of flour, butter, eggs, and cheese. There's no translation for this addictive puff pastry. But when it comes to gourgères, even the French will make an exception.īut be warned, once you get the hang of making them, you'll always find an excuse to ask some friends over for a glass of bubbly with a side of savory gougères Gruyère. When we think of finger food, French cuisine is probably not the first thing that comes to mind.