Gougères are delicate, airy cheese puffs from the Burgundy region of France, beloved for their crisp exterior and irresistibly cheesy, tender inside. Made with choux pastry (pâte à choux) enriched with grated cheese—typically Gruyère, Comté, or Emmental—they are served warm as an appetizer, snack, or elegant party nibble. In French culture, gougères are often enjoyed alongside a glass of wine, especially during wine tastings, because their light texture and savory flavor pair beautifully with both red and white wines. Their origin dates back to the 17th century, when bakers in Burgundy began adding local cheeses to the traditional choux pastry, creating a bite-sized treat that became a regional specialty. Today, they are a staple at French gatherings, both rustic and refined.
Preparation Time
45 minutes
Servings
Makes about 24 puffs
Ingredients
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½ cup (120 ml) water
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½ cup (120 ml) milk
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½ cup (115 g) unsalted butter, cut into cubes
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1 teaspoon salt
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1 cup (125 g) all-purpose flour
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4 large eggs, at room temperature
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1¼ cups (125 g) grated Gruyère cheese (plus extra for topping)
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¼ teaspoon freshly ground black pepper
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¼ teaspoon nutmeg (optional)
Detailed Method
Start by preheating your oven to 200°C (400°F) and lining two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt. Place over medium heat and bring to a gentle boil, stirring occasionally until the butter has melted completely.
Once the mixture reaches a boil, remove from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. Return the pan to low heat and stir for another 1–2 minutes to dry the dough slightly; this step helps the puffs hold their shape.
Transfer the dough to a large mixing bowl. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and thick enough to hold a shape. Stir in the grated cheese, pepper, and nutmeg if using.
Using two spoons or a piping bag fitted with a plain tip, drop small mounds of dough (about 1 tablespoon each) onto the prepared baking sheets, leaving space between them to allow for puffing. Sprinkle a little extra grated cheese on top for added flavor and a golden crust.
Bake for 20–25 minutes, or until the gougères are puffed and golden brown. Do not open the oven during the first 15 minutes, as this can cause them to deflate. Once baked, transfer to a wire rack to cool slightly. Serve warm for the best flavor and texture—they are light, cheesy, and melt-in-your-mouth delicious.
These can also be frozen before baking; simply pipe them onto a tray, freeze until solid, and store in a freezer bag. When ready to bake, place them straight into the oven from frozen, adding a few extra minutes to the baking time.
