These delicate, golden cheese puffs are a hallmark of French entertaining—crisp on the outside, tender and airy within, and enriched with nutty Emmenthal or Comté. Perfect as an elegant hors d’oeuvre or alongside a glass of Champagne.
INGREDIENTS:
Serves about 60–70 pieces
Mornay Sauce
- ¼ lb unsalted butter
- 2 cups all-purpose flour
- 8 cups warmed milk, brought to a simmer
- 1 tsp salt
- Pinch freshly grated nutmeg
- 1 quart grated Comté cheese
- Chopped truffle, to taste
Gougères
- 240 g all-purpose flour
- 400 g water
- 100 g whole milk
- 160 g unsalted butter, cut into pieces
- 6 g fine sea salt
- 8 eggs, room temperature, thoroughly beaten (quantity may vary)
- 200 g Emmenthal or Comté cheese, finely grated
DIRECTIONS:
Mornay Sauce with Truffles
- In a non-aluminum pot, melt the butter and whisk in the flour. Cook for at least 5 minutes over medium heat with no coloration. Whisk in the warmed milk and continue cooking for 7–10 minutes, whisking constantly, until smooth and thickened with no lumps. Ensure the sauce is cooked long enough so the starchy taste is gone and the texture is thick enough to hold inside the gougères without leaking. Whisk in the grated cheese and season with salt, nutmeg, and chopped truffle. Cool over an ice bath, transfer to containers, and refrigerate until ready to use.
Gougères
- In a heavy-bottomed saucepan, combine the water, milk, butter, and salt. Bring to a full boil, ensuring the butter is completely melted. Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive dough and pulls away from the sides of the pan.
- Return the pan to medium heat and cook the dough, stirring constantly, for 5–7 minutes to dry it out and develop structure. The dough should form a smooth, tight ball and leave a light film on the bottom of the pan.
- Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1–2 minutes to release excess steam. Gradually add the beaten eggs, about ¼ cup at a time, ensuring each addition is fully incorporated before adding the next. Scrape down the sides of the bowl between additions. The finished choux should be smooth, glossy, and supple, forming a soft “V” or triangle when the paddle is lifted. (You may not need all of the eggs.)
- Once the dough has cooled slightly, fold in the grated cheese until evenly distributed. Transfer the dough to a piping bag fitted with a plain round tip and pipe small mounds (Hershey’s Kiss–size) onto a parchment- or silicone-lined sheet pan, spacing evenly.
- Bake in a preheated oven at 300–350°F (150–175°C) until puffed and golden brown. Reduce the oven temperature to 200°F (95°C) and continue baking briefly to ensure the centers are fully set and dry.
- Remove from the oven and cool on a rack. Fill the cooked gougères with Mornay Sauce with Truffles using a piping bag with a small pastry nozzle.
Plating
- Serve warm or at room temperature. Arrange on a platter and garnish lightly with shaved truffle or a sprinkle of cheese if desired.
Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.
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