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Gougères – The Perfect Canapé (Thermomix & Conventional Methods)

A match made in culinary heaven for celebratory drinks & nibbles – Gougères served with Champagne or Sparkling Wine!

The French “gougère” is the classic canapé that is a  hit at any holiday or celebration! They are perfect served warm straight from the oven alongside a very cold glass of your favourite Champagne or sparkling wine.
The best thing about these is that they can be piped or spooned to size ahead of time and then frozen on trays to then be popped into the oven just before your guests arrive! Hero-recipe!!
The savouriness of the cheese, you may use Gruyère or Comté, takes on a wonderful salty, umami flavour once baked as choux pastry that matches perfectly with the yeastiness of a great bottle of sparkling!
Bon appetit!!
(Makes 20 large or 40 small gougères)
Thermomix Method
190g water
80g butter, diced
2 tsp salt
1/2 tsp pepper
125g plain flour
pinch of cayenne powder (optional)
4 eggs  (50g each)
100g gruyére, cubed & chilled
40g parmigiano, cubed & chilled 
  1. Finely grate gruyere & parmigiano – 7sec | SP9, then set aside.
  2. To clean bowl, add water, butter, salt & pepper to TM bowl. Cook 4min | 100C | SP1.
  3. Add flour & cayenne and combine – 1:30 min | SP3
  4. Place a piece of baking paper onto bench and transfer choux pastry onto it to cool for about 5-10 minutes. Return pastry to TM bowl.
  5. Set speed to SP5 and add 1 egg at a time, allowing each egg to mix for 10-15 seconds before adding the next egg.
  6. After last egg, continue to mix for 20-30 sec. Mixture should “peak” when a spoon is lifted out of it.
  7. Add finely grated cheeses and mix 10 sec | SP3 until combined.
  8. Line two baking trays with baking paper, pipe or spoon 1 tbsp mounds onto trays, leaving equal distance between each*. (See Make-Ahead Tip below)
  9. Bake in a preheated 200C oven for 20-25 minutes until golden brown and cooked through.
  10. Serve immediately.
Conventional Method
  1. Finely grate gruyère & parmigiano cheeses , then set aside.
  2. In a medium sized heavybased saucepan mix the water, butter and salt over high heat until it begins to boil. Add all the flour to the pan, lower to a medium heat and stir mixture vigorously with a wooden spoon. The mixture will come together in a smooth glossy paste.
  3. Continue stirring the mixture for an additional one to two minutes to dry the dough. You will know it is cooked through when the mixture pulls away from the sides & bottom of the pan without sticking.
  4. Place this “choux pastry” into the bowl of a  stand mixer fitted with a dough hook/paddle and allow to cool.
  5. Set the mixer to medium speed and add 1 egg at a time, allowing each egg to mix for 10-15 seconds to incorporate into the dough  before adding the next egg.
  6. After last egg, continue to mix for 20-30 sec. Mixture should look glossy and will hold a  “peak” when a spoon is lifted out of it.
  7. Add finely grated cheeses and mix until combined.
  8. Line two baking trays with baking paper, pipe or spoon 1 tbsp mounds onto trays, leaving equal distance between each*. (See Make-Ahead Tip below)
  9. Bake in a preheated 200C oven for 20-25 minutes until golden brown and cooked through.
  10. Serve immediately.