Dill Pickle Gougère Puffs

Light, airy cheese puffs infused with fresh dill and tangy chopped pickles, perfect for a savory appetizer or cocktail snack.

I first tried these gougère puffs at a spring gathering with friends. Their crisp exterior and cheesy, herby centers made them disappear fast.

Ingredients

• Whole milk: 1/2 cup (120 ml)
• Water: 1/2 cup (120 ml)
• Unsalted butter: 1/2 cup (115 g), cut into pieces
• Gruyère cheese: 1 cup (100 g), grated
• Parmesan cheese: 1/4 cup (25 g), finely grated
• All-purpose flour: 1 cup (125 g)
• Kosher salt: 1/2 tsp
• Freshly ground black pepper: 1/4 tsp
• Eggs: 4 large
• Dill pickles: 1/3 cup (50 g), finely chopped, well-drained
• Fresh dill: 2 tbsp, finely chopped
• Dijon mustard: 1 tsp

Instructions

Prepare oven:

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Make base mixture:

In a medium saucepan over medium heat, combine milk, water, butter, salt, and pepper. Bring to a gentle boil.

Mix dough:

Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides.

Dry dough:

Return pan to medium heat. Stir constantly for 1 to 2 minutes to slightly dry dough.

Cool and add eggs:

Transfer dough to mixing bowl. Let cool 3 minutes. Beat in eggs one at a time, incorporating each fully. Dough should be glossy and pipeable.

Add cheese and flavorings:

Stir in Gruyère, Parmesan, chopped pickles, dill, and Dijon mustard until evenly distributed.

Shape puffs:

Transfer dough to piping bag with large round tip, or use spoon. Pipe or drop tablespoon-sized mounds onto baking sheets, spacing 2 inches apart.

Bake:

Bake 20 to 25 minutes, until puffs are golden brown, crisp, and well-puffed. Do not open oven during baking.

Cool and serve:

Remove from oven. Cool slightly before serving.

Épingler

These puffs quickly became a family favorite. My kids especially enjoy helping pipe and sprinkle dill over the tops.

Required Tools

Medium saucepan, wooden spoon, mixing bowl, piping bag or spoon, baking sheets, parchment paper

Allergen Information

Contains milk, eggs, wheat (gluten), dairy. Verify pickles and cheese for potential allergens if needed.

Nutritional Information

Each puff: 70 calories, 5 g total fat, 4 g carbohydrates, 2 g protein

Épingler

Serve these airy dill pickle gougère puffs warm for ultimate enjoyment. They brighten any appetizer spread with their tang and crunch.

Questions fréquentes sur la recette

→ What type of cheese works best?

Gruyère gives puffs a nutty richness, but sharp cheddar can add a bold twist.

→ Can I prepare these ahead of time?

Yes, these freeze well. Reheat briefly in a hot oven to restore crispness.

→ How do I keep the puffs light and airy?

Incorporate eggs fully for a glossy, pipeable dough and avoid opening the oven during baking.

→ Can I substitute pickles or dill?

Try other herbs or pickled vegetables for unique flavor variations.

→ What's the best way to serve them?

Serve puffs warm for maximum crispness, but room temperature is also delicious.