Tartine Cookbook Review Part 2: Gougères

I wanted to spend a bit more time with this cookbook and make something out of my comfort zone. Turns out gougères are pretty easy to make and are an impressive hors d’oeuvre! I changed a few things to healthify them – namely used whole grain spelt flour instead of white wheat flour. However, they call for milk and cheese so not vegan or for the lactose intolerant. I also sped up the method by altering a few steps so you can get these into the oven quicker. I will make these again!

Gougères: (or cheese puffs, to keep things simple)

Yield: 3 dozen gougères.


1 ¼ cup skim milk (or half part whole milk, half part water)

140 grams unsalted butter

1 tsp salt

1 cup spelt flour

5 large Pemberton eggs

¾ cup grated Jarlsberg cheese

¼ cup fine chopped parsley

½ tsp pepper


Put milk and butter into medium heavy bottom sauce pan over low-medium heat. Bring to boil. When boiling, shut off heat and add flour. Mix with wooden spoon until well incorporated. Then transfer mixture to stand mixer and add eggs one at a time until well mixed. Then add grated cheese, parsley and pepper.

Drop spoonfuls of batter onto parchment-lined baking sheet and bake for 25 minutes at 350F. Serve immediately.