Gougères (French Cheese Puffs) Recipe

Introduction

Gougères are classic French cheese puffs with a crisp exterior and a light, airy inside. Made from savory choux pastry enriched with cheese, these delightful bites are perfect for snacking, entertaining, or serving as elegant canapés.

Ingredients

• 4 oz (115g) Gruyère cheese or Comté/Emmental, divided
• ½ cup (120ml) milk
• ½ cup (120ml) water
• 7 tablespoons unsalted butter, cut into chunks
• 1 cup (120g) all-purpose flour
• 4 large eggs
• ¼ teaspoon salt
• 1 pinch pepper
• 1 pinch nutmeg

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Prepare a piping bag with a wide tip. Grate 3 ½ oz (100g) of the cheese coarsely for the dough, and grate the remaining ½ oz (15g) finely for topping.
2. Step 2: In a saucepan, combine the milk, water, and butter. Heat over medium, stirring occasionally, until the butter melts. Continue warming until the mixture comes to a simmer, then remove from heat.
3. Step 3: Off the heat, add the flour to the liquid mixture. Stir vigorously with a spatula until smooth and free of lumps, resembling mashed potatoes.
4. Step 4: Return the pan to medium heat and cook the mixture, stirring regularly, for about 5 minutes until it thickens, dries out a little, and forms a smooth clump. You may notice some residue on the pan sides.
5. Step 5: Remove from heat and cool slightly for about a minute so it’s still warm but won’t cook the eggs. Add the eggs one at a time, beating vigorously after each addition until fully incorporated and the dough is smooth and glossy.
6. Step 6: Stir in the coarsely grated cheese, salt, pepper, and nutmeg until well distributed. Transfer the dough to your prepared piping bag.
7. Step 7: Pipe small mounds of dough about 1 to 1 ½ inches (3–4 cm) in diameter onto the baking sheet, spacing them about 2 inches (5 cm) apart to allow for expansion. Adjust sizes as needed by adding a little more dough.
8. Step 8: Dampen your finger and gently smooth off the edges of each mound to form rounded shapes. Sprinkle the finely grated cheese evenly on top.
9. Step 9: Bake for 20 to 25 minutes until the gougères are puffed up and golden brown on top. Serve warm.

Tips & Variations

• Use a piping bag for neat, evenly sized gougères; if unavailable, two spoons can work to shape the dough.
• Try different flavorful hard cheeses like cheddar if Gruyère or Comté are unavailable.
• Leave ample space between each mound to allow them to puff fully without sticking.
• For an elegant touch, top with a dollop of sour cream and caviar or smoked salmon before serving.

Storage

Store cooled gougères in an airtight container at room temperature for up to 2 days. Reheat in a warm oven (about 300°F/150°C) for 5–7 minutes to restore crispness. They are best enjoyed fresh but can also be frozen before baking; bake them directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do gougères puff up without a raising agent?

Gougères puff up due to the high egg content and the technique of cooking the dough first, which gelatinizes the flour starches. As the dough bakes, moisture turns to steam that expands within the dough, creating light, airy puffs.

Can I make gougères without a piping bag?

Yes, you can use two spoons to drop batter-sized mounds onto the baking sheet. Though less uniform, this method still produces tasty results with a bit more rustic charm.

Gougères (French Cheese Puffs) Recipe

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★★★★★

5 from 85 reviews

• Author: Julian
• Total Time: 55 minutes
• Yield: Approximately 30 pieces 1x

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Description

Gougères are classic French cheese puffs made from a savory choux pastry enriched with cheese. They bake up light and airy with a crisp exterior, making a perfect snack or canapé ideal for parties or casual indulgence. Traditionally made with Gruyère, Comté, or Emmental cheese, these cheese puffs have a delicate flavor and a delightful puffed texture created by cooking the dough before adding eggs.

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Ingredients

Scale 1x2x3x

Cheese

• 4 oz Gruyère cheese or Comté/Emmental, divided (3 ½ oz coarsely grated, ½ oz finely grated)

Liquid & Fat

• ½ cup milk
• ½ cup water
• 7 tablespoons unsalted butter, cut into chunks

Dry Ingredients

• 1 cup all-purpose flour (plain flour)
• ¼ teaspoon salt
• 1 pinch pepper
• 1 pinch nutmeg

Eggs

• 4 large eggs

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Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Prepare a piping bag fitted with a wide tip.
2. Grate the Cheese: Coarsely grate about 3 ½ oz (100g) of cheese for the dough mixture and finely grate the remaining ½ oz (15g) for topping the puffs.
3. Heat Liquids and Butter: Combine milk, water, and butter in a saucepan over medium heat. Stir regularly until the butter melts and the mixture comes to a gentle simmer, then remove from heat.
4. Add Flour: Off the heat, add the flour all at once and stir vigorously with a spatula until smooth and lump-free, resembling mashed potatoes.
5. Cook the Dough: Return the pan to medium heat and cook the dough for about 5 minutes, stirring continuously until it thickens, dries slightly, and forms a smooth clump with a slight film on the pan sides.
6. Cool Slightly and Add Eggs: Remove the dough from heat and allow to cool just enough so it’s warm but not hot to avoid cooking the eggs. Add eggs one at a time, stirring vigorously after each addition until fully incorporated; the dough may separate initially but will become smooth.
7. Add Cheese and Seasoning: Mix in the coarsely grated cheese, salt, pepper, and nutmeg evenly into the dough. Transfer this mixture to the piping bag.
8. Pipe Mounds: Pipe roughly 1 to 1 ½ inch (3 to 4 cm) diameter mounds onto the baking sheet spaced about 2 inches (5 cm) apart to allow expansion. Add more dough as needed for size consistency.
9. Shape and Top: Using a damp finger, gently smooth the edges of each mound to make them rounded, then sprinkle finely grated cheese on top of each.
10. Bake the Gougères: Bake in the preheated oven for 20 to 25 minutes or until golden brown and puffed up.

Notes

• Make sure the dough is not too hot when adding eggs to prevent scrambling.
• A piping bag helps create uniform, neat shapes for even baking.
• Leave sufficient space between puffs on the baking sheet to allow proper expansion.
• Additional toppings like sour cream, caviar, smoked salmon, or quince paste can be added after baking for variation.
• Use Gruyère, Comté, or Emmental for authentic flavors; strong cheddar is an acceptable substitute.
• Cooking the dough before adding eggs gelatinizes the flour, which helps retain moisture and create pockets of air for puffiness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Appetizer/Starter, Snack
• Method: Baking
• Cuisine: French

Keywords: Gougères, French cheese puffs, choux pastry, savory snack, appetizer, cheese pastry, Gruyère cheese, party snacks