Steam-Baked Gougères

Anja Bauman
Anja Bauman
February 16, 2023
Everyone loves a gougère, the perfect little cheesy puff to serve as an appetizer. Baking the gougères using a two stage bake, first with steam and then with dry convection heat, helps the cheesy bites expand to form airy centers. The size holes you use to grate the cheese will impact the final shape of the gougères; for more uniform puffs, finely grate the cheese, and for rustic results, use the large holes of a box grater. Either option is delicious.
Prep Time
Cook Time
Steam-Baked Gougères
5 (1)
½ cup
4 Tbsp
unsalted butter, cut into cubes
½ tsp
kosher salt
1 pinch
freshly grated nutmeg
½ cup (70g)
all-purpose flour
2 large
1.5 oz
Gruyère cheese, grated

1. Preheat Oven and Prepare Pan

Line a sheet pan with parchment paper. Place a 12- to 13mm piping tip in a piping bag.
Sous Vide Mode: Off
Steam: 10%
Temp: 400°F
Heat: Rear

2. Heat Water and Butter

In a small saucepan over medium heat, heat the water and butter and salt until butter melts.
 Heat Water and Butter

3. Add Flour

Add the flour and continue cooking, stirring constantly, until the dough pulls away from the side of the bowl and forms a ball. Once a ball has formed, continue to cook, still stirring, until a film builds up on the bottom of the pan, about 1 minute.
Add Flour

4. Cool Dough

Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on medium-low speed until steam is no longer billowing out of the mixing bowl, about 1 minute.
Cool Dough

5. Add Eggs and Remaining Ingredients

While continuing to beat on medium-low speed, add the eggs one at a time, waiting until each egg has been thoroughly combined before adding the next egg. Scrape the sides of the mixer bowl as needed. Once the eggs are thoroughly combined, continue to mix until the dough is smooth and has a glossy sheen to it, about 1 minute. Add the cheese and nutmeg and stir on low speed until just combined.
 Add Eggs and Remaining Ingredients

6. Pipe Gougères

Transfer the dough to the prepared pastry bag. Pipe 1-tablespoon rounds, 1 1/2 inches apart, onto the prepared sheet pan. Dip a small spoon in water and use the back of the damp spoon to smooth out the tops of the gougères.
Pipe Gougères

7. Steam-Bake

Transfer the pan to the oven and bake with steam for 5 minutes.
Sous Vide Mode: Off
Steam: 10%
Temp: 400°F
Heat: Rear
00:05 Timer

8. Let the Oven Adjust Automatically to Dry Bake

Do not open the oven door and let the oven adjust automatically. Continue to bake until the gougères are puffed and golden brown, about 15 more minutes.
  Let the Oven Adjust Automatically to Dry Bake
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:15 Timer

9. Serve

Remove from the sheet pan and serve immediately.
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