Gougères, with a side of red wine

Gougères, with a side of red wine

Paris Pastry Club
Helen Cathcart

Gougères are my favourite comfort food. Gooey pockets of cheese begging to be eaten with fingers and a large glass of red wine. I’ve called this a dinner many many times. I make the choux paste to the sound of my favourite music, and while the gougères are baking, red wine gets poured. These are always eaten, still piping hot, with a book in one hand and a glass in the other.


Quantity Ingredient
125g whole milk
50g butter
2 teaspoons ground paprika
1 teaspoon chilli flakes
1 teaspoon sea salt
75g plain flour
2 eggs
1 egg, beaten, for eggwash
60g gruyere, parmesan, mature cheddar, or any other hard cheese, grated


  1. Preheat the oven to 250°C and lightly butter a baking tray.
  2. Bring the milk, butter, spices and salt to a rolling boil in a saucepan over low heat (the butter needs to be fully melted before the milk boils). Take the pan off the heat, add the flour all at once and stir well until combined. Return to the heat and mix with a wooden spoon until a thin crust appears at the bottom of the pan. This shows that the dough is dry enough. It should not be sticky.
  3. Transfer the dough to a large bowl and leave to cool for 2–3 minutes. Add the eggs, one at a time, mixing with the wooden spoon after each addition until fully incorporated.
  4. Fold in half of the grated cheese while still warm and transfer the dough to a piping bag fitted with a 12 mm nozzle.
  5. Pipe the gougères in lines onto the baking tray and brush with eggwash, making sure to smooth the tops. Dip a fork into the eggwash and score the top of each choux. Sprinkle with the remaining grated cheese.
  6. Turn off the oven and bake for 15 minutes or until the choux are puffed but still light in colour. Turn the oven back on to 180°C, with the oven door held slightly open with the handle of a wooden spoon, and bake for a further 10–15 minutes or until golden-brown.
  7. Remove from the oven and cool for a few minutes. Transfer to a serving plate and eat your way through your favourite TV series with a side of red wine.

Piping choux

  • Hold your piping bag 2 cm from the tray at an angle. Pipe until you have a dollop roughly 3 cm wide, then stop squeezing and quickly ‘cut’ the dough by moving in a small clockwise circle. Pipe a line of dollops, then pipe the second line a few centimetres below and between the previously-piped choux in a quinconce (staggered) fashion.
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