The Recipe

This recipe is from my cookbook Rustic French Cooking Made Easy. When I was in the early stages writing this cookbook, and working on the table of contents, I knew for sure I wanted my Gougères recipe to be part of it. I have used this recipe for years and always got rave reviews about them, so I am very eager to share it with you all. This is such a staple French appetizer and a great beginner’s recipe for anyone to add to their French repertoire. 

My recipe’s twist for Gougères is to top each dough ball with grated cheese right before baking, instead of folding it into the dough – which is what is commonly done in other recipes. By experience, I find this keeps the dough lighter, creating big “holes” inside, with a cheesy, crackly exterior. 

About Pâte à Choux

The making of Gougères starts with the making of a choux pastry – known in French as “Pâte à Choux”. You then shape the soft pastry dough into little mounds on a baking sheet and top them with cheese before baking, to create savory Gougères.

Basic ingredients for a Pâte à Choux include butter, water, flour, and eggs. There is no leavening agent (ie. baking powder). Instead, it is the high moisture of the dough (made with water) that creates steam and puffs the dough while they bake at a high temperature. Thus, choux pastry puffs are light and hollow in the center.

If you’ve never made a Pâte à Choux before: make sure you read the recipe twice before you start, to familiarize yourself with the process. A Pâte à Choux does have a reputation for being an advanced technique, but I assure you it is not that complex.

Pâte à Choux after adding 1 egg

Pâte à Choux after adding 2 eggs

Pâte à Choux after adding 3 eggs

Pâte à Choux after adding 4 eggs : final consistency

My tip: Before you start, ensure you have all your equipment prepared (saucepan, bowl, wooden spoon, piping bag, etc.) and all ingredients measured out in front of you. A successful Pâte à Choux is all about moving quickly and precise timing.

If you’re interested in French cooking and baking, Pâte à Choux is a great recipe to add to your repertoire. Pâte à Choux is the base dough for making classic savory Gougères, but also French bakery Chouquettes, Profiteroles, Eclairs (oblong puffs filled with cream and topped with flavored icing), and so on.

Gougères Variations

The classic Gougères are traditionally made using a hard, strong mountain cheese such as Gruyère, Comté or Mimolette. They are then flavored with a pinch of black pepper and/or nutmeg.

• Cheese: Once you get the hang of the pâte à choux, you can get creative and try different variations – while always keeping the toppings to 75gr. Other hard cheeses like Emmental or aged cheddar are great. Creamy cheeses such as goat cheese, brie (rind removed) and crumbled blue cheese work very well too.
• Nuts: You can add a few nuts too, such as chopped hazelnuts or walnuts. Blue cheese and walnuts work especially well together.
• Spices and Herbs: Instead of nutmeg, smoked paprika or cayenne can add a little kick. I find that dried and fresh herbs are lovely too – especially chopped chives.
• Servings: For serving, keep them as is or cut them open and fill them with whipped goat cheese, rolled-up charcuterie, or smoked salmon.

Can you prepare Gougères ahead? 

Yes, you can freeze the pre-scooped dough balls for up to 1 month. You can then pop them in the oven (still frozen) and bake them for a few extra minutes than what’s stated in this recipe.

How long can you keep Gougères? 

I find that Gougères are best eaten right away, still warm from the oven. However, if you do have some leftovers, here is how to keep them. 

• Baked Gougères can be refrigerated for up to 3 days, stored in an airtight container. For serving, reheat them on a baking sheet for 5 minutes in an oven at 350°F (180°C). Do not reheat them in a microwave or they will soften and flatten. 
• Baked Gougères can be frozen for up to 15 days, stored in an airtight container. For serving, reheat them on a baking sheet (still frozen) for 8-10 minutes in an oven at 350°F (180°C).

Cooking notes: 

• For shaping the mounds of choux paste onto the baking sheet, it is much easier to use a piping bag. However, you can also use a cookie scoop or 2 spoons to form little dollops and drop them onto the sheet.  
• Baking time will be about 30 to 35 minutes. But since ovens can vary in temperature, keep a close eye on your Gougères: they should look golden brown. 

I hope you enjoy this French Cheese Puffs (Gougères) recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

French Cheese Puffs (Gougères)

Print Recipe

Serves: 14-16 Gougères Prep Time: 20 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 7 voted )

Ingredients

1 cup (250mL) water
1/3 cup (80g) unsalted butter, cut in small cubes
1 tsp salt
¼ tsp nutmeg (freshly grated)
¼ tsp freshly ground black pepper
1 ¼ (155g) cup all-purpose flour
4 large eggs
¾ cup (75g) grated Gruyère cheese (or aged cheddar)

Instructions

Preheat your oven to 390°F (200°C). Line two baking sheets with parchment paper.

Step 1 - In a medium saucepan, combine the water, cubed butter, salt, nutmeg and ground pepper. Cover and bring to a boil. Simmer for 2 minutes. Remove from heat and immediately add in the flour. Stir vigorously with a wooden spoon until a smooth dough forms. Return the saucepan to low heat and keep stirring until the dough ‘dries out’ and pulls away from the pan, about 2 minutes.

Step 2 - Remove from the heat again and let cool for 1 minute. Beat the eggs thoroughly into the dough, one at a time. It is important that each egg is fully incorporated into the batter before adding the next egg. If the dough separates, keep beating and it will come together again.

Step 3 - Using a piping bag or a cookie scoop (or two spoons), drop tablespoon-sized balls of dough on the baking sheets, keeping them one inch apart. Sprinkle about half a tablespoon of grated Gruyère on top of each ball.

Bake for 30-35 minutes, until puffed and golden. Enjoy warm.

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