Huffpost Taste

Gougere Ghosts

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Gougere Ghosts

Gougere Ghosts
Frances Janisch
Provided by:
total prep 50 calories/serving
These gougère ghosts (or "ghoul-gères") are so light and airy they might just float off the table.


  • 1 cup water
  • 1 stick unsalted butter, cut up (1/2 cup butter = 1 stick)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup grated Gruyere cheese (4 oz)
  • black sesame seeds (for eyes)


  • Preheat oven to 400 F. Line two large baking sheets with parchment paper.
  • In a heavy saucepan bring water, butter, and salt to a boil, stirring to help melt butter. Add flour all at once and beat vigorously with a wooden spoon until mixture forms a dough. Continue beating over medium-low heat until dough is smooth and pulls away from sides and bottom of pan, about 2 minutes.
  • Remove pan from heat and let cool 2 minutes. Beat in eggs one at a time with the wooden spoon or an electric mixer, beating after each addition until batter is smooth again. Beat in the grated cheese.
  • Transfer dough to a pastry bag fitted with a 1/2-inch plain tube. Pipe "ghosts" onto lined baking sheet so that they are about 1-inch wide at base and 3 inches long, tapering to a point at top (they will be about 1/2-inch thick).
  • Press two black sesame seed eyes onto each ghost and bake in upper and lower thirds of oven, switching positions halfway through, until golden and crisp, about 25 minutes.