Gougères

Gougères

These Manchego-Paprika Gougères are light, airy cheese puffs that always impress.

I found this lovely recipe in a newlywed cookbook I was given after I got married, and it’s become a go-to for dinner parties and gatherings. These Manchego-Paprika Gougères are light, airy cheese puffs that always impress. They pair beautifully with a glass of sparkling wine and are the perfect start to any meal. The combination of nutty Manchego cheese and smoky paprika makes these an irresistible treat!

Ingredients
(Makes 18 gougères, serves 6)

• ½ cup (120 ml) whole milk

• ½ cup (120 ml) water

• 6 tablespoons (85 g) unsalted butter

• Fine sea salt, to taste

• 1 cup (125 g) all-purpose flour

• 5 large eggs (4 for the batter, 1 for brushing)

• 1 teaspoon sweet paprika

• 1 cup (110 g) grated Manchego cheese

Instructions

1. Prep the Oven and Baking Sheets:
   Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and chill them in the refrigerator or freezer.

2. Make the Dough:
   In a large saucepan over medium heat, combine the milk, water, butter, and ½ teaspoon salt. Once the butter has melted completely, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a soft dough, pulls away from the sides, and leaves a film at the bottom of the pan (about 3 minutes). Transfer the dough to a large bowl to cool slightly.

3. Incorporate Eggs and Flavor:
   Beat 1 egg into the dough, stirring vigorously until fully incorporated. Add the remaining 3 eggs, one at a time, mixing thoroughly after each addition until the batter is smooth. Stir in the paprika and three-quarters of the grated Manchego cheese.

4. Shape the Gougères:
   Use two spoons (or a piping bag) to scoop walnut-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. This recipe makes about 18 gougères.

5. Add the Finishing Touches:
   Beat the remaining egg with 1 teaspoon water and a pinch of salt. Brush this mixture over the top and sides of the gougères. Sprinkle with the remaining Manchego cheese.

6. Bake to Perfection:
   Bake for 10 minutes, then reverse the positions of the baking sheets and bake for another 15 minutes. Turn the oven off, open the oven door slightly, and let the gougères cool for a few minutes. Pierce each gougère with a sharp knife to let steam escape—this ensures they stay crisp.

Serve the gougères warm and watch them disappear! These are perfect as an appetizer or side dish, and they never fail to impress.