Coldplay is one of my favorite bands. I love their song "Magic." If you have heard this song, you know the "magic" is referred to a lover, who can heal a broken heart. I believe true love can be amazing, even though I haven't really experienced it in my life. For some reason, when I think about magic, I think about pastry. There is nothing more magical then handling a few ingredients, making a dough or batter, and baking it. After twenty minutes, you have bread, cake or cookies! The main ingredients of any pastry is flour, butter, and egg. It can become so many different products, such as muffin, scone, puff pastry, etc.

In my opinion, Pate A Choux is one of the most "magical" dough. If you have never heard of Pate A Choux, please read my blog detailing how to make eclairs. In that post, I talked about how versatile Pate A Choux dough can be. You can use the same dough to make sweet and savory pastry. Since I already shared how to make Eclairs using Pate A Choux, let me share my recipe of Gourgere with you this time.

Gougere is French cheese puff. You can be creative when you make your Gourgere. Pick the cheese, herbs, and charcuterie that you love. Cheddar and Gruyère work very well. If you decide to cross the border of France and get Manchego cheese from Spain, it will be delicious too. You can use thyme, chives or scallions. Just grab the herbs you grow in the back yard and start to mince them! You can go vegetarian or add some minced prosciutto, Serrano ham or whatever is available in your fridge. Just improvise and have fun cooking at home. I call this Zen style cooking. Here is my recipe of Gourgere. I hope you will like it!

Gougeres

Name: Gougeres
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 Cup all-purpose flour; 1/2 t salt; 1/2 t black pepper; 2 Tbsp minced fresh thyme; Pinch cayenne pepper; 2 Tbsp minced rosemary; 1 Cup whole milk; 4 oz. unsalted butter (cut into 1/2" cubes); 6 large eggs (at room temperature (divided)); ¼ cup grated Parmesan cheese; 1/2 cup grated Gruyere cheese; ½ cup grated cheddar cheese; 4 ounces crumbled goat cheese

Prep Time30 mins

Cook Time20 mins

Servings6

AuthorMelissa Lee

Ingredients

1 Cup all-purpose flour
1/2 t salt

Seasoning/flavor add-in (choose anything you love):

1/2 t black pepper
2 Tbsp minced fresh thyme
Pinch cayenne pepper
2 Tbsp minced rosemary
1 Cup whole milk
4 oz. unsalted butter cut into 1/2" cubes
6 large eggs at room temperature (divided)

Cheese options (choose 1 or 2):

¼ cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
½ cup grated cheddar cheese
4 ounces crumbled goat cheese

Instructions

Preheat oven to 425 degrees F.
In a medium bowl, combine the flour with the salt and seasoning choices. Set aside.
In a large saucepan, combine the milk and the butter. Bring to a boil over high heat.
Remove the pan from the heat when the butter melts and add the seasoned flour all at once.
With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan.
Transfer the dough to a large mixer bowl.
On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 5 of the eggs have been used. The dough should be smooth and satiny.
Add the cheeses to the dough and beat in thoroughly.
Spoon 2 teaspoons of dough about 1" in diameter onto parchment lined baking sheets, setting the gougeres about 1-1/2" apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze.
Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.

Did you make this recipe?

Tag @cookingbeautifullee on Instagram and hashtag it #cookedbeautifullee.

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Melissa Lee

Chief Entertainment Officer

Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.

What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!

In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!

Bill Gates is picking up your tab, where would you go?
Noma, Copenhagen.

How to Make Gougeres: My French Cheese Puff Recipe