Name: Gougeres French Cheese Puffs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup of water; 1 cup all-purpose (plain flour); 3 pinches of salt; 3 tsp Cayenne pepper; 3.5 oz -100g salted butter; 5 whole eggs (1 for optional eggwash); ¾ cup - 50g Gruyere cheese (grated); ½ cup - 30g Parmesan Cheese (grated); 1 small bunch of fresh chives; Step 1; Preheat your oven to 400°F – 200°C; Step 2; Place water and butter in a deep saucepan and bring to a boil in order for the butter to be melted by the time the water boils. Add salt and Cayenne pepper.; Step 3; Add the flour, and mix well using a wooden spoon.; Step 4; Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. this takes approx 2 to 3 minutes, turn off the heat and leave to cool a few minutes.; Step 5; Break the eggs in a container or bowl to avoid any eggshells and add to the mixture one at a time, as you mix vigorously with a wooden spoon or similar. Keep repeating this process until all 4 four eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed); Step 6; Chop the chives and ensure your two kinds of cheese are grated. Add to mixture and mix well. Set aside.; Step 7; Grease a large sheet pan (shallow tray) with oil, and wipe off any excess with a cloth or paper towel. You just want a thin film of oil.; Step 8; Using a plain pastry tube or nozzle approx half-inch, place in a piping bag and fill with mixture.; Step 9; Pipe directly on your sheet pan as per choux shape (see video). Dip your finger in water and push down any spiky bits sticking out, repeat for each item.; Step 10; As an option for a glossier finish, break an egg into a bowl, beat and using a pastry brush, lightly brush the tops of the choux. Sprinkle grated Parmesan cheese on each one.; Step 11

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This Gougeres French Cheese Puffs is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!

Did You Know?

Gougères are elegant French cheese puffs made from pâte à choux — the same pastry dough used for éclairs and profiteroles. The dough is unique in baking because it is cooked twice: first on the stovetop to gelatinize the starch in the flour, then in the oven where the trapped steam creates the hollow, airy interior. Adding Gruyère cheese to the dough transforms these puffs into one of the most sophisticated yet simple appetizers in French cooking.

Pro Tips

Pipe the choux dough into uniform mounds for even baking. Do not open the oven door during the first 20 minutes or they will collapse. The puffs are done when they feel light and hollow when tapped.

Frequently Asked Questions

1. What are gougeres?

Gougeres are French cheese puffs made from choux pastry dough mixed with Gruyere cheese. They puff up into light, airy, hollow pastries with a crispy shell and cheesy interior.

2. What is choux pastry?

Choux is a cooked dough made by heating butter, water, and flour together, then beating in eggs. Steam during baking puffs it into hollow shells — the same dough used for eclairs and profiteroles.

3. What cheese is traditional for gougeres?

Gruyere is the classic French choice for its nutty, complex flavor and excellent melting quality. Comte, Emmental, or sharp cheddar are good substitutes.

4. Why did my gougeres not puff up?

The oven was not hot enough, the dough was too wet, or the eggs were not fully incorporated. Start at 425 degrees, make sure the dough is thick before adding eggs, and beat eggs in one at a time.

5. What temperature and time for gougeres?

Start at 425 degrees for 10 minutes to create maximum puff, then reduce to 375 degrees for 15-20 more minutes until golden and crispy. Do not open the oven during the first 15 minutes.

6. How do I pipe gougeres?

Use a round piping tip to pipe 1-inch mounds onto a parchment-lined sheet, leaving 2 inches between each. A zip-top bag with the corner cut works if you do not have a piping bag.

7. Why must I not open the oven while baking?

Opening the oven releases the steam that inflates the choux pastry. The sudden temperature drop causes the puffs to collapse before the structure has set.

8. How do I add the eggs to choux dough?

Beat eggs in one at a time into the cooled flour mixture, mixing vigorously between each addition. The dough should be thick, glossy, and fall slowly from a spatula in a V-shape.

9. What do I serve gougeres with?

Serve warm as a cocktail party appetizer with wine. In France, they are traditionally served with Burgundy wine. They also make an elegant accompaniment to soup or salad.

10. Can I freeze unbaked gougeres?

Yes — pipe onto a sheet pan, freeze until solid, then transfer to bags. Bake from frozen at 425 degrees adding 3-5 extra minutes. Fresh-baked cheese puffs for last-minute entertaining.

Watch How to Make This

Gougeres French Cheese Puffs

Ingredients:

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Calories: 415

Ingredients Method Video Notes

Ingredients

1 cup of water
1 cup all-purpose (plain flour)
3 pinches of salt
3 teaspoon Cayenne pepper
3.5 oz -100g salted butter
5 whole eggs (1 for optional eggwash)
¾ cup - 50g Gruyere cheese (grated)
½ cup - 30g Parmesan Cheese (grated)
1 small bunch of fresh chives
Step 1
Preheat your oven to 400°F – 200°C
Step 2
Place water and butter in a deep saucepan and bring to a boil in order for the butter to be melted by the time the water boils. Add salt and Cayenne pepper.
Step 3
Add the flour, and mix well using a wooden spoon.
Step 4
Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. this takes approx 2 to 3 minutes, turn off the heat and leave to cool a few minutes.
Step 5
Break the eggs in a container or bowl to avoid any eggshells and add to the mixture one at a time, as you mix vigorously with a wooden spoon or similar. Keep repeating this process until all 4 four eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed)
Step 6
Chop the chives and ensure your two kinds of cheese are grated. Add to mixture and mix well. Set aside.
Step 7
Grease a large sheet pan (shallow tray) with oil, and wipe off any excess with a cloth or paper towel. You just want a thin film of oil.
Step 8
Using a plain pastry tube or nozzle approx half-inch, place in a piping bag and fill with mixture.
Step 9
Pipe directly on your sheet pan as per choux shape (see video). Dip your finger in water and push down any spiky bits sticking out, repeat for each item.
Step 10
As an option for a glossier finish, break an egg into a bowl, beat and using a pastry brush, lightly brush the tops of the choux. Sprinkle grated Parmesan cheese on each one.
Step 11
Place in a preheated oven at 400°F – 200°C for approx 25 minutes. Keep cooking until they reach your desired color. A nice golden brown is best. Sprinkle a few chopped chives when serving.
Enjoy, Buen provecho!
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Method

Preheat your oven to 400°F – 200°C.
Place water and butter in a deep saucepan and bring to a boil in order for the butter to be melted by the time the water boils. Add salt and Cayenne pepper.
Add the flour, and mix well using a wooden spoon.
Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. This takes approx 2 to 3 minutes. Turn off the heat and leave to cool a few minutes.
Break the eggs in a container or bowl to avoid any eggshells and add to the mixture one at a time, as you mix vigorously with a wooden spoon or similar. Keep repeating this process until all 4 eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed.)
Chop the chives and ensure your two kinds of cheese are grated. Add to mixture and mix well. Set aside.
Grease a large sheet pan (shallow tray) with oil, and wipe off any excess with a cloth or paper towel. You just want a thin film of oil.
Using a plain pastry tube or nozzle approx half-inch, place in a piping bag and fill with mixture.
Pipe directly on your sheet pan as per choux shape (see video). Dip your finger in water and push down any spiky bits sticking out, repeat for each item.
As an option for a glossier finish, break an egg into a bowl, beat and using a pastry brush, lightly brush the tops of the choux. Sprinkle grated Parmesan cheese on each one.
Place in a preheated oven at 400°F – 200°C for approx 25 minutes. Keep cooking until they reach your desired color. A nice golden brown is best. Sprinkle a few chopped chives when serving.

Video

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.

Nutrition Facts (Per Serving, Approximate)

415

Calories

24g

Protein

29g

Carbs

19g

Fat

Saturated Fat

0mg

Cholesterol

577mg

Sodium

Nutrition values are estimates and may vary based on ingredients and preparation.