Cheese Gougères
Cheese Gougères are France's airy, cheesy choux puffs — crisp golden shells with a tender, Gruyère-laced interior. Served warm from the oven, they are the appetizer that disappears before dinner even starts.
- Prep time
- 20 mins
- Cook time
- 30 mins
- Total time
- 50 mins
- Servings
- 4 servings
- Calories
- 310
Ingredients
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 8 tablespoons (115g) unsalted butter, cut into cubes
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (125g) all-purpose flour
- 4 large eggs, at room temperature
- 1 1/2 cups (150g) Gruyère cheese, finely grated
- 1/4 cup (25g) Parmesan cheese, finely grated
- 1/4 teaspoon Dijon mustard
- Pinch of nutmeg
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment. In a medium saucepan, combine the water, milk, butter, salt, and pepper, and bring to a rolling boil over medium-high heat.
- Dump in the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides, about 2 minutes. Keep cooking and stirring for 1 minute more to dry it out slightly.
- Transfer the dough to a large bowl and let it cool for 5 minutes until warm but not hot. Beat in the eggs one at a time, mixing fully after each — the dough will look separated at first, then come back together glossy and smooth.
- Fold in the Gruyère, Parmesan, Dijon, and nutmeg until evenly distributed. The dough should be thick and pipeable.
- Drop rounded tablespoonfuls (or pipe 1 1/2-inch mounds) onto the baking sheets, spacing them 2 inches apart.
- Bake for 25–30 minutes, until deeply golden, puffed, and firm to the touch — they should feel light and sound hollow when tapped.
- Serve warm. Gougères are at their glorious best within 30 minutes of leaving the oven.
Pro tips
- Grate your own cheese — pre-shredded cheese has coatings that weaken the structure and mute the flavor.
- Pipe with a star tip for bakery-style ridges, or just use two spoons for rustic puffs.
- For extra shine, brush the mounds lightly with beaten egg before baking.
- Serve with a glass of white wine and watch them vanish in minutes.
Frequently asked questions
Can I open the oven while they bake?
No — that is the charm of choux. They rise from steam, and opening the door in the first 20 minutes makes them collapse. Use the oven light to peek.
Can I use a cheese other than Gruyère?
Comté, aged cheddar, or Parmesan all work well. Avoid pre-shredded cheese — its anti-caking coating dulls the flavor and texture.
Can I freeze gougères?
Pipe the dough into mounds and freeze on a tray, then bag for up to a month. Bake from frozen, adding 5–7 minutes.
My dough looks curdled — what happened?
The eggs were added while the paste was still too hot, or the dough was overmixed at the end. Let the paste cool to just warm and fold the eggs in gently.