This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.

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  • For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.

  • In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.

  • Remove mixture from heat and transfer contents to a bowl. Add both cheeses, the herbs, and spices. Stir to combine with a wooden spoon and let cool slightly, about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.

  • Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.

  • Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.

Reviews (6)

176 Ratings
  • 5 star values: 32
  • 4 star values: 32
  • 3 star values: 54
  • 2 star values: 42
  • 1 star values: 16
Rating: 5 stars
09/09/2017
Savory snack to enjoy with wine. Martha's version is very savory than the traditional recipe with the addition of paprika and parmesan. Salt is definitely needed, as I used only one teaspoon with a double recipe and it was not quite enough. Still very good, though. A hit!
Rating: Unrated
10/12/2014
I made this recipe as one of the appetizers for a holiday dinner. Everyone loved them! Reduced the amount of salt to 3/4 tsp. as the cheeses tend to be salty. They were delicious and disappeared in a flash!
Rating: 5 stars
03/21/2014
I double checked the salt with the original recipe from Martha Stewart's Baking Handbook, and it also says 2 teaspoons. I assume table salt is what's called for, not kosher. When I first tasted them, they were a little saltier than I had expected, but not ridiculously so. They are really delicious.
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Rating: Unrated
03/02/2014
I made these today and they are perfect......except too much salt. I should have read the posts before I made them. Reviewing other recipes they asked for much less salt. 3/4 or 1/2 teaspoon only. I wil make them again but unfortunately I froze half the batch before baking.
Rating: 4 stars
12/11/2013
yes, I think it's supposed to have only 1 teaspoon of salt. Mine also came out way too salty, but after watching the video I saw that Martha only used 1 teaspoon of salt. Maybe there's a typo in the recipe and it says 2 teaspoons when it should be 1.
Rating: Unrated
10/07/2013
I recently watched an episode of Martha Bakes and saw her make these delicious looking treats and was anxious to try them out. I would give my attempt a B+. They were light and airy as pate-a-choux should be, but my gougeres were very, very salty. The recipe calls for 2 teaspoons of salt and 1/4 cup of Parmesan cheese. Perhaps the combo of salty cheese and the 2 teaspoons of salt was just too much. Curious if anyone else who has made these has experienced this?
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