Gougères With A Kick

I made my first batch of gougères a couple of months ago, and have been hooked ever since. Gougères are savory French cheese puffs that can be made with a variety of cheeses and herbs. My latest—and so far, favorite—batch uses Chipotle ale and a combination of sharp white cheddar and Asiago. Delicious cheese puffs with a kick!


2/3 cup Chipotle ale – I used one brewed by Rogue Ales – but any type of beer or ale will work. It doesn’t have to be spicy. Or if you prefer, water can be used instead.
1/3 cup milk
8 tablespoons (1 stick) butter, cut into pieces
3/4 teaspoon sea salt
1 cup all-purpose flour
4 large eggs, room temperature
1/2 cup grated sharp white cheddar
1/2 cup grated Asiago cheese
1 teaspoon chili powder


Kitchen Note: It’s best to have all of the ingredients measured out and ready to go before you start cooking. Trust me. It will make your life easier.

1. Preheat oven 425 F. Line baking sheet with parchment paper.

2. Bring beer, milk, butter, and salt to a boil in a large saucepan.

3. Once the mixture boils, reduce the heat a bit, and carefully stir in the flour with a wooden spoon.

4. Continue stirring for several minutes until the mixture is smooth.

5. Remove from heat. Allow the dough mixture to cool for a few minutes, stirring occasionally to help the heat escape.

6. Once you’ve allowed the mixture to cool, add in each egg one at a time, stirring thoroughly after each addition. This is going to take some arm muscle.

7. After the four eggs have been mixed in, stir in the cheese.

8. Spoon out tablespoon-sized balls of dough onto prepared baking sheet, about 2 inches apart.

9. Sprinkle each dollop of dough with a pinch of chili powder.

10. Place in the oven. Bake for 5 minutes, and then decreased the heat to 375 F. Bake for another 20-25 minutes until puffed all over and golden brown.

Makes about 2 dozen gougères.

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