Cheese Choux Gougères
30 minutes
30 minutes
36 pieces


115ml milk
110ml water
125g butter
15g salt
5g sugar
195g flour
4 eggs, beaten
55g gruyere, finely grated

Gruyere craquelin

100g butter
3g salt
100g flour
100g gruyere, grated


Gruyere craquelin

1. Beat all ingredients together slowly until uniform, approximately 2-3 minutes.
2. Roll out between two pieces of baking paper until 2-3mm thick. Place on a tray and freeze.
3. Cut the craquelin with a ring cutter, approximately 3.5cm diameter. Place in a container
and freeze.


1. Combine milk, water, butter, salt and sugar in a medium sized saucepan and bring to the boil
on medium heat, Induction setting 7.
2. Add in the flour, mix thoroughly and beat with a wooden spoon on medium heat, Induction
setting 5, until a smooth dough forms and it pulls away from the pan.
3. Transfer to a food processor with a paddle attachment. Mix on low speed and add the
cheese until fully incorporated.
4. Add the egg, in 4-5 batches, beating well between each addition. Beat until the mixture
is cool.
5. Transfer the mixture to a piping bag with a large plain nozzle.
6. Using a single pipe and push method, pipe the mixture onto a baking tray lined with baking
paper. Pipe into domed shapes, approximately 3-4cm high and 3-4cm in diameter.
7. On each of the gougères, place a disk of the gruyere craquelin on top.
8. Bake the gougères using Automatic Programmes + Cookies/Muffins + Choux Buns + Default
Browning, or alternatively Fan Plus at 180°C for 20 minutes.

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