A recipe for Gruyère Gougères appetizers, tiny crisp pastry pillows made with choux dough bursting with intense Gruyère flavor.
I would like to be the type of person that throws parties. Big, raucous celebrations with champagne flutes and confetti, music playing in that just-loud-enough way where you can dance to it but still talk to your neighbor without screaming until you’re hoarse. The lights would twinkle in the background in a magical way, guests unable to find the source of their wonderment. It would be the type of affair everyone leaves with a bright light in their belly and a grin on their face, unable to think of a way it could have gone better.
There would be food aplenty at such a scene, for certain. Gougères, their crisp outer shell giving way to airy, chewy insides, crostini and salads, hot chocolate served alongside dessert. Dessert would be a multi-course affair, with guests unable to decide between all the sugar-laced treats laid out before them. The entire evening would whisper with enchantment.
Of course, we’d need something to be celebrating, and who better to celebrate with such idyllic gathering than an enchantress in the kitchen and in life? Bev of BevCooks is decidedly worthy of such a soirée as she has made carrying twins appear effortless.
Sugar and sass and a bit of silliness would be how I would describe this lovely lady, and I so look forward to seeing those sweet babies once they make their appearance. If they’re anything like their mama, it will be quite the appearance. Bev is continuously cooking enviable eats in the kitchen, always with a bit of tongue-in-cheek humor or just outright absurdity. She makes everything look good, including the third trimester with twins. Congratulations, Bev!
Tiny crisp pastry pillows made with choux dough bursting with intense Gruyère flavor
Today we’re throwing a virtual baby shower, complete with sparkling champagne flutes and multiple courses of festive food. To the party I’m bringing gougères, French cheese puffs made from choux pastry dough with crisp outer shells and soft, chewy insides. They can be filled with cheeses or creams, sliced open and treated like sandwiches, or enjoyed just as they are. Best served warm, bake them just before serving, or bake ahead and reheat for 5 minutes in a 300º F oven.
Gruyère Gougères
Ingredients
Instructions
Take a stroll through our virtual soirée:
Appetizers
Bacon Cotija Guacamole from Gaby of What Gaby Cooking
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home
Drinks
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo
Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious
Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada ‘Double’ Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen
Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy
Shaaaaaaina! I’m falling apart over here. These are so perfect and divine and why don’t I have 87 million in my face right now?
I can’t thank you enough for being a part of such a fun surprise! I’m absolutely overwhelmed and pretty much a bonafide mess. It’s awesome.
Thank you thank you thank you! xo!
I’m so glad you’re enjoying your day, Bev. Keep cooking those babies!
Fabulous! Love these Shaina!
I served a mountain of these with a side of cranberry punch at my cookie swap on Sunday – and every single one disappeared. I didn’t even get to have one, a fact that I was bemoaning to Danny as we were cleaning up late into the night.
Yours look beautiful and are a reminder I need to fill my freezer again.
Choux pastry is one of my favorite doughs to make. I confess to eating it straight out of the pot before baking. Terribly delicious. I would have been one of those eating all of the puffs before you could get your hands on them, I’m afraid. Perhaps it is best I life so far away.
I want to come to your party 🙂 It really sounds fabulous. I also want a plate of these. I’ll share with Bev 😉
Thanks for being part of the celebration!
This is such a gorgeous recipe!!!
She really does make it look effortless, doesn’t she?! I was just looking at her IG pictures the other day and wishing I’d looked that cute with just one!
Oh my word! I want to inhale every last one.
Cheesy, puffy heaven!! These are divine!
Oh my word Shaina!! These are absolutely gorgeous!
These are a perfect way to celebrate Bev. And OMG, I want like 437 of them myself.
Ive always been intimidated to make these…but clearly, I need to get over that. So beautiful! Pinned
These are picture perfect! Looks like you could keep popping them in your mouth, one right after the another. Dangerous, but so good.
These little puffs look irresistible Shaina! I’ve made cream puffs before but never gougeres – they look very similar though.
The choux pastry for cream puffs is the same for gougères, just without the cheese and spices!
These need to make a trip to my belly!………soon!
I made a version of these last year, and they are the best little appetizer. Can’t wait to make them again!
A glass of champagne is all that’s missing! These are so pretty and party perfect.
I have to admit something, I saw these yesterday but was speechless when I saw it and had no words because this looks AMAZING!!! I have to make these!! eee thanks so much for joining us!
Oh my Shaina, these look amazing. I want some now. I think these would make an absolute amazing appetizer with a little wine too. Oh my word…these look delicious. Must try for a special new year dinner with some industry neighbors.
Gorgeous! I’ve never nade them in a food processor before. Might save an arm workout from now on!
Great post. I’ve been wondering how this cut went. It looks GREAT and Shaina is onwing it. She looks so happy! I think maybe short vs long is kinda like poetry vs prose. Sometimes you can say what you want to say with a sentence. Sometimes it takes a paragraph.
It’s about time someone wrote about this.
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I’ve never used a food processor to nade them before. From now on, I think I’ll save an arm exercise!
Wow, it looks so delicious and tempting, the recipe you shared is very detailed.