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Gougères with Shrimp

Gougères with Shrimp

Easy, delectable French cheese puff pastry filled with herbed sautéd shrimp… of my favorites.


1 cup of milk
5 tablespoons butter, cut into pieces
¾ teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon Turmeric
½ teaspoon freshly ground black pepper
1¼ cups all-purpose flour
4 large eggs
1½ cups grated Gruyère or Emmentaler cheese


Herbed shrimp;

1/4 lb of medium shrimp, peeled.
2 tablespoons of butter
1 tablespoon of extra virgin olive oil
1 tablespoon of Herbs De Province



La Methode!

Preheat oven to 375°. Bring spices,butter and 1 cup milk to a boil in a medium saucepan, stirring until butter is dissolved. Remove from flame and add flour, stirring to combine.
Over a medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan,is a bit dried out and forms a ball, taking about 1-2 minutes. Continue this another few minutes longer until it is no longer sticky. Allow the dough cool a bit for a few minutes. Beat eggs in one at a time, blending well with each egg. Blend in the cheese.
Use a tablespoon to place a 2 inch ball of dough 2 inches apart on baking sheets with parchment paper.Brush dough balls with egg wash and top with a bit of shredded cheese.
Bake for about 30 minutes, or until golden brown.
As they are baking, melt 2 tablespoons of butter in one of extra virgin olive oil and herbs. Add shrimp and sauté until shrimp is done, about 3 minutes on a low-medium fire.
Cut tops off of gougère and place a few shrimp on each with herbed butter. Place top of gougère as seen in picture, partially covering.




Author deniebernier

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