Gougères (French Cheese Puffs)

Gougères (French Cheese Puffs)

Light, airy, and irresistibly cheesy, these French gougères are perfect for parties, wine pairings, or elegant appetizers.

Ingredients

• ½ cup (120ml) water

• ½ cup (120ml) whole milk

• ½ cup (1 stick / 113g) unsalted butter, cubed

• 1 tsp salt

• 1 cup (120g) all-purpose flour, sifted

• 4 large eggs, room temperature

• 1 ½ cups (150g) Gruyère or Comté cheese, finely grated (plus extra for topping)

• ½ tsp black pepper (optional)

• Pinch of nutmeg (optional)

(Makes about 30 puffs)

Instructions

1. Prepare the Dough (Pâte à Choux)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. In a saucepan, combine water, milk, butter, and salt. Bring to a rolling boil.

3. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms.

4. Return to low heat and cook, stirring, for 1-2 minutes to dry out the dough (a thin film should form on the pan bottom).

5. Transfer dough to a mixing bowl. Let cool 2-3 minutes.

2. Incorporate Eggs & Cheese

6. Using a hand mixer or stand mixer, beat in eggs one at a time, waiting until fully incorporated before adding the next. The dough should be glossy and pipeable.

7. Fold in cheese, pepper, and nutmeg.

3. Pipe & Bake

8. Transfer dough to a piping bag with a ½-inch round tip (or use a spoon).

9. Pipe 1-inch mounds onto the baking sheet, spacing 1 inch apart.

10. Sprinkle with extra cheese.

11. Bake 20-25 minutes until puffed and golden brown. Do not open the oven early!

12. Turn off the oven, crack the door, and let sit 5 minutes to prevent collapse.

4. Serve Warm

• Enjoy immediately for the best texture (they deflate slightly as they cool).

Tips for Success

• Cheese Variations: Try sharp cheddar, Parmesan, or smoked Gouda for a twist.

• Make Ahead: Freeze unbaked puffs on a tray, then transfer to a bag. Bake from frozen, adding 2-3 extra minutes.

• Serving Ideas:

  • Wine Pairing: Perfect with Champagne, Chardonnay, or Pinot Noir.

  • Fill Them: Split and stuff with herbed cream cheese or ham mousse.

Why They’re Special

Gougères hail from Burgundy, France, where they’re traditionally paired with wine. Their hollow, airy centers and crispy, cheesy shells make them addictive!

Would you like a spicy version with cayenne or a gluten-free adaptation? Let me know! �🧀