WTF are gougères and how is this recipe for two?? I’ll tell you in a sec.
But first, I don’t know about y’all, but I am BORED of eating the same breakfast everyday. Even though I literally eat yogurt/granola at the office everyday without fail, now that we’re WFH, I feel like I need to do more—probably because I have instant access to a full pantry to get creative with.
Gougères are a savory pastry made from choux dough—a special dough where you cook the flour before baking it. The base is flour/butter/eggs, and then you can make it sweet for eclairs or cream puffs, or savory for gougères.
In my restaurant days, we made gougères by the dozens; they were our consolation to give to guests when we messed up a dish. It didn’t happen often, and since gougères need to be eaten day-of, I’d take any leftovers home to feed to my friends. Given that I came home between 2 and 3am, I was often feeding post-party, inebriated friends, and not a single person was mad about it.
Since I be thinking way more these days cuz there is literally nothing else to do, I decided to bring back the gougère. This time, I made them larger to turn them into buns for breakfast sandos. AND I figured out a small batch recipe that serves two people so we don’t get bored of eating gougères everyday. Rough life, I know.
Things to know when making these small batch gougères:
- A lot of recipes on the internet use milk instead of water. Milk makes the gougères heavy AF. The dough contains both cheese and butter, so you don’t need any more fat.
- Herb them up! I used dried sage in these.
- I suggest making the dough the night before so you’re not waking up early to make and bake (how is that the first time I’ve used that term??). Chilled dough is also easier to handle.