Food & Cooking Recipes Appetizers Gougères Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2021 Print Rate It Share Share Tweet Pin Email Yield: 70 Gougères are savory cheese bites made with steam-leavened dough called pate a choux, originally from France. Ingredients 1 cup plus 1 tablespoon water ½ cup unsalted butter 1 teaspoon table salt Small pinch of cayenne pepper 1 cup all-purpose flour 5 large eggs ¾ cup finely grated Parmesan cheese 1 tablespoon finely chopped fresh chives Directions Preheat oven to 375 degrees. Combine1 cup water, butter, salt, and cayenne in a saucepan. Bring to a boil. When butter melts, add flour. Reduce heat to medium low; stir constantly with a wooden spoon until dough pulls away from edges. The dough should not stick to fingers and will appear shiny and smooth. Transfer to a medium bowl; let cool 5 minutes. One at a time, add 4 eggs; mix well between additions. Add Parmesan and chives; mix until combined. Transfer to a pastry bag with a plain 1/2-inch round tip (Wilton #1A). To form each gougere, pipe 1 teaspoon of dough onto a parchment-lined baking sheet. Allow 2 inches between each gougere. Push down peaks of dough with a finger dipped in water. Combine remaining egg with remaining tablespoon water; brush on gougeres. Bake 20 to 25 minutes, rotating pan after 12 minutes, until golden. Serve. Rate it Print