When you want to serve an appetizer that screams French sophistication yet is surprisingly approachable to make, these Gougeres with Gruyere Mornay and Beer Mustard deliver elegance in every golden, cheesy bite. Imagine light-as-air cheese puffs made from classic pâte à choux dough that are crispy on the outside, tender and hollow on the inside, filled with a rich, creamy Gruyere cheese sauce, and served with a tangy beer mustard that cuts through all that richness perfectly. These aren’t just appetizers, they’re showstoppers that look like you spent hours preparing them when in reality they come together with basic techniques and ingredients. Whether you’re hosting a cocktail party, celebrating a special occasion, planning a wine tasting, or simply want to impress dinner guests with your culinary prowess, these gougeres prove that French pastry isn’t as intimidating as it seems. The combination of nutty Gruyere, silky Mornay sauce, and zippy beer mustard creates layers of flavor that are utterly irresistible.
Serving Quantity: 8 servings (about 24 gougeres)
Cooking Time: 1 hour 15 minutes (30 minutes prep, 45 minutes baking and assembly)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 14g
3. Carbohydrates: 18g
4. Fat: 28g
5. Fiber: 1g
6. Sugar: 2g
7. Sodium: 485mg
Ingredients You Need:
For the Gougeres:
1. 1 cup water
2. 1/2 cup butter, cut into pieces
3. 1 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1 cup all-purpose flour
6. 4 large eggs
7. 1.5 cups Gruyere cheese, finely grated and divided
8. 1/4 teaspoon nutmeg
For the Gruyere Mornay Sauce:
9. 2 tablespoons butter
10. 2 tablespoons flour
11. 1.5 cups whole milk, warmed
12. 1 cup Gruyere cheese, grated
13. 1/4 teaspoon nutmeg
14. Pinch of cayenne pepper
15. Salt and white pepper to taste
For the Beer Mustard:
16. 1/2 cup Dijon mustard
17. 1/4 cup whole grain mustard
18. 1/4 cup beer (lager or ale)
19. 2 tablespoons honey
20. 1 tablespoon apple cider vinegar
21. 1/4 teaspoon garlic powder
22. Salt and pepper to taste
Make the Gougere Dough
Preheat your oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. In a medium saucepan, combine the water, butter, salt, and pepper. Bring to a rolling boil over medium-high heat, stirring occasionally until the butter is completely melted. Remove from heat immediately and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Cook the Dough
Return the saucepan to medium heat and continue stirring the dough for about 2 minutes. This cooking step dries out the dough slightly and cooks the flour, which is essential for proper texture. The dough should look slightly shiny and leave a thin film on the bottom of the pan. Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl if using a hand mixer.
Add Eggs
Let the dough cool for about 2 minutes so it’s not scorching hot. With the mixer on medium speed, add the eggs one at a time, beating thoroughly after each addition until the egg is completely incorporated before adding the next. After the first egg, the dough will look broken and separated, but it will come together as you add more eggs. After all eggs are added, the dough should be smooth, glossy, and thick enough to hold soft peaks.
Add Cheese and Seasoning
Mix in 1 cup of the grated Gruyere cheese and the nutmeg. Reserve the remaining half cup of cheese for topping. Beat just until the cheese is evenly distributed throughout the dough. The dough should be smooth and pipeable but still hold its shape when dropped from a spoon.
Pipe the Gougeres
Transfer the dough to a large piping bag fitted with a half-inch round tip, or use a plastic bag with the corner cut off. Pipe mounds of dough about 1.5 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart because they’ll expand significantly during baking. Alternatively, use two spoons to drop rounded tablespoons of dough. Wet your finger and gently press down any peaks on top of each mound so they bake evenly.
Top with Cheese
Sprinkle the reserved half cup of grated Gruyere over the tops of all the piped gougeres. The cheese will melt and create a delicious, golden, crusty top. Press the cheese gently so it adheres to the dough.
Bake Until Golden
Place the baking sheets in the preheated oven and bake for 15 minutes at 425 degrees. Then, without opening the oven door, reduce the temperature to 375 degrees and bake for another 15 to 20 minutes until the gougeres are deeply golden brown, puffed, and crispy. They should sound hollow when tapped on the bottom. Don’t open the oven door during baking or the gougeres may deflate.
Make the Mornay Sauce
While the gougeres bake, make the Gruyere Mornay sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux. The roux should be light golden and smell slightly nutty. Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue whisking and cooking for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Finish the Mornay
Remove the sauce from heat and add the grated Gruyere cheese, stirring until completely melted and smooth. Season with nutmeg, cayenne pepper, salt, and white pepper. The sauce should be thick, creamy, and incredibly rich. If it’s too thick, thin it with a bit more milk. If too thin, return to heat and simmer to reduce. Keep warm until ready to serve.
Make the Beer Mustard
In a small bowl, whisk together both mustards, beer, honey, apple cider vinegar, and garlic powder. Mix thoroughly until smooth and well combined. Season with salt and pepper to taste. The mustard should be thick but pourable with a nice balance of tangy, sweet, and sharp flavors. Let it sit for at least 15 minutes for the flavors to meld. This can be made several days ahead and refrigerated.
Cool and Fill
Once the gougeres are baked, remove them from the oven and let them cool for about 5 minutes. While still warm, use a serrated knife to cut each gougere in half horizontally like a small sandwich. The insides should be hollow or have soft, custardy centers. Spoon or pipe about a tablespoon of the warm Gruyere Mornay sauce into the bottom half of each gougere.
Assemble and Serve
Place the top half of each gougere back on to create little sandwiches. Arrange them on a serving platter. Place a bowl of the beer mustard in the center or on the side for dipping. Serve the gougeres warm while the Mornay filling is still slightly gooey and the pastry is crispy. They’re best enjoyed within an hour of baking.
Helpful Tips for Success:
1. Make sure the water is at a full rolling boil before adding flour for proper dough formation.
2. Stir vigorously when adding flour to prevent lumps and create smooth dough.
3. Let the dough cool slightly before adding eggs or they’ll scramble.
4. Add eggs one at a time and beat thoroughly for the right consistency.
5. Don’t open the oven door during baking or the gougeres will deflate.
6. The gougeres should be deeply golden for the right crispy texture.
7. Use good quality Gruyere cheese for the best nutty, complex flavor.
8. Warm milk incorporates into the roux more smoothly than cold milk.
9. The Mornay sauce can be made ahead and reheated gently before serving.
10. Unbaked gougere dough can be piped and frozen, then baked from frozen.
11. Baked unfilled gougeres can be stored and crisped in the oven before filling.
12. Try different cheeses like aged cheddar, Comte, or Emmental for variation.
13. The beer mustard improves in flavor after sitting for a day.
14. Serve within an hour of filling for the best texture contrast.
15. These pair beautifully with champagne, white wine, or craft beer.
