Let's Make: Apple Smoked Gougères - Cheese Puffed Savory Bombs

Let's Make: Apple Smoked Gougères - Cheese Puffed Savory Bombs


240 g Water

57 g Salted butter

200 g Eggs (beaten)

150 g All-purpose flour

5 g Mustard powder

140 g Gruyere (shredded)


50 g Eggs (beaten)

30 g Gruyere (shredded)

5 g Smoked Salt


In a large saucepan combine water and butter, bring to a boil. Remove from the heat. Add flour all at once and return to a medium-low heat. Stir with a wooden spoon for 5 minutes or until a mashed potato consistency is formed, and a skin is forming on the bottom of the pan.

Remove from the heat and stir for a few minutes to cool down a little (looking for 71ºC [160ºF]). Add the eggs in three addition stirring well to incorporate each time. It will look split and weird but comes back together with enough stirring as the egg gets incorporated.

The finished dough should be smooth and glossy and form a V shape when hanging off the end of the spoon. Add the gruyere and mustard powder and stir together well.

Fit a piping bag with a .5 cm (1/2") nozzle (or the biggest you have) and pipe dollops on a lined sheet pan about 2 tsp to 1 tablespoonish, leaving enough room in between for expansion.

Pop in the freezer for 30 minutes before baking.

Preheat oven to 220ºC (425ºF). Put in sheet pan and lower the temperature to 180ºC (350ºF). Bake for 15 to 20 minutes, or until golden brown.

Remove and cool. You can poke holes in the bottom of each one to help them maintain their shapes, or just tuck in!




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