Gougères
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 tbsp unsalted butter – cut into pieces
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1 cup all-purpose flour (120g)
- 4 large egg
- 1 1/4 cups Gruyère cheese – grated
- 1/4 cup Gruyère cheese – finely grated (for topping)
Instructions
- 1.
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- 2.
In a medium saucepan, combine the water, milk, butter, kosher salt, black pepper, and cayenne. Bring to a full boil over medium heat, stirring to melt the butter.
- 3.
Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon, then return the pan to medium heat and cook, stirring constantly, until the dough pulls into a smooth ball and leaves a thin film on the pan, 2–3 minutes.
- 4.
Scrape the dough into a large bowl (or the bowl of a stand mixer fitted with the paddle). Let cool for 2–3 minutes so it is hot but not steaming.
- 5.
Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and smooth and falls from the spatula in a thick V-shaped ribbon.
- 6.
Fold in 1.25 cups grated Gruyère until evenly distributed.
- 7.
Transfer the dough to a piping bag fitted with a 1/2-inch round tip (or use two spoons). Pipe or scoop 1.5-inch mounds onto the prepared sheets, spacing about 2 inches apart. Sprinkle the tops evenly with the remaining 0.25 cup finely grated Gruyère.
- 8.
Bake at 425°F for 10 minutes, then (without opening the door if possible) reduce the oven temperature to 375°F and continue baking 15–20 minutes, until puffed, deeply golden, and crisp.
- 9.
Turn off the oven. Using a skewer, poke a small hole in the side of each gougère to release steam. Return pans to the turned-off oven with the door ajar for 5 minutes to dry the interiors.
- 10.
Serve warm. If making ahead, re-crisp on a sheet pan at 350°F for 5–7 minutes before serving.
Gougères are savory French cheese puffs made from pâte à choux enriched with a generous handful of nutty Gruyère. They bake up airy and crisp on the outside with a tender, slightly custardy interior that turns hollow as steam escapes. The cheese melts into the dough and caramelizes on top, giving a toasty, deeply savory aroma that pairs beautifully with wine or aperitifs.
Originating in Burgundy, gougères have long been a fixture at cellar tastings and festive gatherings, offered alongside regional whites and reds. The pastry technique behind them, pâte à choux, dates back centuries and underpins other French classics like éclairs and profiteroles. Over time, local cheeses such as Comté or Emmental have joined Gruyère in home kitchens, but the essential character—a light choux puff flavored with Alpine-style cheese—remains constant.