Cheddar-Walnut Gougères Recipe (2024)

My husband was born in Burgundy, so making gougères has always been a thing we do in the family. I just wanted to add, after cancer surgery, I couldn't mix them. Mixing these is work. Then I decided that the stand mixer could probably do it. Oh yes! Perfect gougères, no pain with mixing.

Good Morning: Have a whole subset of my recipe collection devoted to Gougere recipes and always happy to add one more. Almonds with Cheddar will also taste great. Another cheese that works well consists of Gouda.

I love gougères and make them often, but find that less is more. Nuts, ham bits, herbs, etc. are tasty but they bring a heaviness and moisture, and they tend to flatten. The sphere-like, ethereal,crunchy-outside, steamy hollowed-out inside of a simple cheese gougère is incomparable. A grating of nutmeg, an ample dash of piment d'espelette, salt, and an aged gruyère can bring all the flavor you need. I imagine a cheddar version would be delicious.

If you don't have milk, make the gougères with water - use a total of 1 cup (240 ml) water. They'll be good - have faith!

Before beginning my gougeres, I check to see what scrap cheeses I have in my cheese drawer. I usually use several different types in one batch, and a personal favorite is to include a sharp blue.

Don't search for a sub for the milk - make these with water. Use a total of 1 cup/240ml water.

Looking forward to trying these. A while back, I was warned that gougeres are difficult to get right, but I tried the recipe in Dorie's book "Around My French Table", followed it to a T, and they were a great success. Freezing as directed works quite well. So if anyone is shy about tackling these, I'd say this is the recipe to go for!

I have the cookbook in which this recipe is published. The original version calls for a 1/2 cup of water and 1/2 cup of milk, double the salt & and more cheese (170 vs. 150 gms). I tried this version and the resulting gougeres are more dense than those I've made using the 'original' recipe. I much prefer Comte or gruyere cheese rather than cheddar. Somehow, even though there is less salt, the cheddar version is overly salty. I'm going back to the original. Don't mess with success.

Heaven's no.

Condensed milk is sweetened with a lot of sugar. I hope you mean evaporated milk, but plain water works just fine.

Good. Make them very small!

Carole, shredded means in between finely grated and shaved as for a salad. Like the size you’d get in a bag of mozzarella for pizza. At least that’s how I shred my cheese for Dorrie Greenspan’s gougeres recipe in “Around My French Table.” And they turn out beautifully puffy and tasty every time! They are like magic.

Made these with cheese I had frozen (yes, I learned not to do that) and they were delicious. I froze most of them and every Friday evening we bake 4-6, open some wine, and enjoy Fridays at 5 for 5 online with SFJazz. These are a delightful, delicious part of a new ritual.

I used the stand mixer & all the little leftover cheese bits. These were easy and yummy.

Can it work with 2% milk?

I made these for co*cktails this afternoon; first a test bath with the 2nd in the oven now. Very nice and a keeper. Two issues with the recipe though…I was confused about the 1/2 cup of water because there was an option of 1/2 cup water or milk. Then there was no mention of separating the eggs but apparently the whites were to go in at the end? Fine anyway I think but confusing.

These are wonderful! I've been making these for many years now and they always turn out like magic! The awesome scent of these baking as guests arrive rocks. I always freeze the majority of them and they bake up great many (many) months later and taste amazing. Has anyone tried halving this recipe? I'm guessing it would work out fine? Thanks.

One thing to note: whenever I've made this recipe, I always make by hand and not by a mixer. I don't think they are very hard to make this way and they come out perfectly.

1/2 cup milk and 1/2 cup water

Very good recipe. I used 1/2 oat milk and 1/2 water. Otherwise, I followed the recipe exactly.

These were very light. I think next time I make them I'll omit the walnuts. They gave them a gritty texture and while the flavor was good, they weren't appealing looking. Also, had to add a couple minutes due to cooking at altitude. I think using the top rack would have worked better. I used the substitution for milk (I was out) suggested by someone else and the texture of the dough looked great.

These are superb. Used all water & added some cumin & lots of herbs- parsley, sage & dill. Used gruyere. Froze half& baked half. Very easy to rewarm the next day.

A happy hour hit. Make a big batch, freeze them on parchment lined cookie sheets. When frozen, seal well in a ziplock. About 30 minutes before needed, put on a parchment lined sheet pan. Preheat oven and bake according to the recipe. Serve warm.

Wonderful and so easy. These make me look like a culinary genius!

I was really excited about this version, but it didn't meet my expectations. The cheddar flavor was subtle, not up front, and the texture from the walnuts didn't work for me. I will try again with a stronger cheddar and pine nuts. Love making gougeres. This recipe is spot on for technique!

Perfect for freezing. Just pop in the oven from the freezer and almost as good right out of the oven. First time I made they were a bit flat so added less cheese but used a really sharp cheddar so flavor would come through. Also did not chop walnuts super fine so their flavor would come out. Brush with an egg wash (1 egg with a bit of milk) and sprinkle on finely grated cheese and salt/pepper before putting in the oven. Browns them nicely and adds a flavor punch. Food processor worked fine.

Compare to PG cheddar gougeres 12-24-20— traditional (simpler) recipe.

I halved the recipe, froze for around 30 minutes before baking, and served them hot with tomato soup. I saw some people asking if halving works well for this and I think it's fine - you do have to half an egg white which is a little awkward, but just eyeball it.I wasn't that impressed with the gougeres, though. Couldn't taste the mustard at all, and though I used a good strong cheddar, I didn't find them flavorful enough. The texture was tasty, but I think it could use more salt/seasonings.

Love these. I make a batch of dough and freeze whatever didn’t fit on the one cookie sheet. Great to have on hand for when you want that elegant touch to a meal or for company.

Can I cut this recipe in half without dire consequences?