Gougères are airy, cheesy, savory pastry puffs made with choux dough and loads of cheese — like mini cheese clouds with a hint of French flair. They’re elegant enough for a dinner party, but dangerously snackable straight off the tray!
🧂 Ingredients:
(Makes ~24 small gougères)
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 1/2 cup (115g) unsalted butter, cubed
- 1/2 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 1/4 cups (125g) grated Gruyère (or Comté, Emmental, or sharp cheddar)
- Pinch of nutmeg or black pepper (optional, but tasty)
- Extra cheese for sprinkling on top
👨🍳 Instructions:
1. Preheat & prep:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2. Make the choux base:
- In a saucepan, combine water, milk, butter, and salt.
- Bring to a simmer over medium heat until butter melts.
- Add flour all at once and stir vigorously with a wooden spoon.
- Cook for 1–2 minutes until dough pulls away from the sides and forms a ball.
- Let it cool for 2–3 minutes (so you don’t scramble the eggs next).
3. Add eggs one at a time:
- Beat in eggs one by one, fully incorporating each before adding the next.
- Stir in grated cheese and a pinch of pepper or nutmeg.
4. Shape the gougères:
- Scoop or pipe small mounds (1–1.5 tbsp each) onto the baking sheet, spaced apart.
- Sprinkle with a little extra grated cheese for a golden cheesy crust.
5. Bake:
- Bake for 20–25 minutes until puffed and golden brown.
- Don’t open the oven early — it’ll deflate them!
- Let cool slightly before serving (or devour warm — no judgment).
🧀 Serving Ideas:
- As an appetizer with wine or cocktails
- Stuffed with herbed cream cheese or smoked salmon
- Alongside a cozy bowl of soup
💡 Tips & Variations:
✔️ Want more punch? Add mustard powder, cayenne, or herbs to the dough
✔️ Swap Gruyère with blue cheese, parmesan, or cheddar
✔️ Freeze unbaked mounds and bake from frozen when guests arrive — instant wow
Golden, puffy, cheesy delights — Gougères are the ultimate savory treat with a touch of French sophistication. Want a version with bacon or truffle? Let’s level it up!
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Cheese Gougères – French Cheese Puffs with Attitude
- Total Time: 30 minutes
- Yield: 4
Description
Gougères are airy, cheesy, savory pastry puffs made with choux dough and loads of cheese — like mini cheese clouds with a hint of French flair. They’re elegant enough for a dinner party, but dangerously snackable straight off the tray!
Ingredients
(Makes ~24 small gougères)
-
1/2 cup (120ml) water
-
1/2 cup (120ml) milk
-
1/2 cup (115g) unsalted butter, cubed
-
1/2 tsp salt
-
1 cup (125g) all-purpose flour
-
4 large eggs
-
1 1/4 cups (125g) grated Gruyère (or Comté, Emmental, or sharp cheddar)
-
Pinch of nutmeg or black pepper (optional, but tasty)
-
Extra cheese for sprinkling on top
Instructions
1. Preheat & prep:
-
Preheat oven to 400°F (200°C).
-
Line a baking sheet with parchment paper.
2. Make the choux base:
-
In a saucepan, combine water, milk, butter, and salt.
-
Bring to a simmer over medium heat until butter melts.
-
Add flour all at once and stir vigorously with a wooden spoon.
-
Cook for 1–2 minutes until dough pulls away from the sides and forms a ball.
-
Let it cool for 2–3 minutes (so you don’t scramble the eggs next).
3. Add eggs one at a time:
-
Beat in eggs one by one, fully incorporating each before adding the next.
-
Stir in grated cheese and a pinch of pepper or nutmeg.
4. Shape the gougères:
-
Scoop or pipe small mounds (1–1.5 tbsp each) onto the baking sheet, spaced apart.
-
Sprinkle with a little extra grated cheese for a golden cheesy crust.
5. Bake:
-
Bake for 20–25 minutes until puffed and golden brown.
-
Don’t open the oven early — it’ll deflate them!
-
Let cool slightly before serving (or devour warm — no judgment).
Notes
✔️ Want more punch? Add mustard powder, cayenne, or herbs to the dough
✔️ Swap Gruyère with blue cheese, parmesan, or cheddar
✔️ Freeze unbaked mounds and bake from frozen when guests arrive — instant wow
- Prep Time: 10 min
- Cook Time: 20 min
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