Cranberry-Cheddar Gougères Recipe (2024)

I'd sure like a picture of the end result (not th eingredients) so I could see what this should look like!

Very dependent on the quality of the cheddar you use. The texture and puff of the ones I made were good, but had I used better cheese, they would have felt more "special." As they were, I decided not to use for my special xmas table, but saved in freezer to have as a side with soup in the future. So, a recipe worth experimenting with, and very easy to execute so long as your food processor is decent.

Wonderful as appetizers while the turkey roasts. Also made them one year for New Year's Eve. A big hit. Made in advance and froze as instructed--for anybody who tends to get drop-in company for a drink or snack, a bag of these in the freezer would be like money in the bank. As noted by others here, the cheese is the main event and must be aged/strong and of high quality.

Use good cheese as noted below. I have served them for holiday meals since the recipe was published here. They have always been a hit.

Whew! Took two tries, but I finally got it. First time I made them, I followed the recipe exactly and failed miserably. Flat, eggy pancakes. Take 2 was much better. I followed the instructions on Florence Fabricant's other gougere recipe, specifically boiling the butter & water mixture and then adding flour. This made a world of difference for me! Also added extra cranberries. Well worth it!

It says turn the oven down to 350 before putting them in, so yes, 425 would be too hot and going the whole 15 minutes (read the recipe) too long.

I failed miserably the first time around. But once I read another gougere recipe I realized you need to have the batter nice and hot when you put the eggs in, otherwise it will be a runny mess. Boil the water and butter and cook the batter well before putting it in the food processor.

I'd like to try this but would have to make it gluten free. Anyone have any suggestions on which alt flour might work well, please? Thanks.

Caveat: I have not done a separate temp check of my ovens. I felt 425 F was too high a starting temp as even though they were not necessarily over-browned after the initial 15 minutes at that level, it was too much after only 10 minutes at 350. Next time I will probably try starting at 400, or drop to 325. Might also use a full 8 tbsp butter to help that flavor come through a bit more.

Mine were little pancakes. I put them in the silicone baking cups that come with my Instant Pot. Lovely puffs. THEN I looked up other youngsters recipes. They all best the flour in over heat,take off heat, then add cheese.

I failed miserably the first time around. But once I read another gougere recipe I realized you need to have the batter nice and hot when you put the eggs in, otherwise it will be a runny mess. Boil the water and butter and cook the batter well before putting it in the food processor.

Using only a teaspoon of dough for each, these came out way too small, failed to rise properly and burned on the bottom. Disappointing. Next time I'll make them the size of regular gougeres and perhaps change the oven temp.

I made this without reading the recipe exactly, and put all 5 eggs in the dough. I used a 6th egg to brush the tops. Fearing the worst, I was pleasantly surprised. The gourgères turned out beautifully! I used quality New Zealand Sharp Cheddar from Trader Joe's. Thanks for the suggestion in notes of others.

There is something wrong with the oven temperatures as written. It says 15 minutes at 425 at which point they were almost burned, then 350 for another 10-15 minutes which was not possible, any one else have this problem?

It does not say turn the oven down to 350 before you put them in . . .

Whew! Took two tries, but I finally got it. First time I made them, I followed the recipe exactly and failed miserably. Flat, eggy pancakes. Take 2 was much better. I followed the instructions on Florence Fabricant's other gougere recipe, specifically boiling the butter & water mixture and then adding flour. This made a world of difference for me! Also added extra cranberries. Well worth it!

Lovely results! Helped to look at this first: https://cooking.nytimes.com/recipes/1019088-classic-gougeres

These were my first attempt at pate a choux- I should’ve gone with a more in depth recipe. My dough was too runny and the gougeres did not puff. They ended up overdone on the bottom as well. I think all of those issues would’ve been better if I had cooked the dough a bit longer on the stove. Either way, I don’t think I’ll try this particular gougere recipe again- even with all my issues, they lacked flavor.

Gorgeous and yummy, but WAY too much work for too little result. Buttery, cheesy air. Like mini-popovers. Gone in seconds!

I make them without the cranberries and substitute shredded Gouda for the cheddar (Aldi sells the perfect shredded Gouda) and they are delicious!

I don't have a food processor. Can I make this with a hand-held electric mixer?

I used dried cranberries with only half the sugar and just that little bit of sweet was perfect.