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Classic and Easy Gougeres

You’ve probably heard of cream puffs, but have you heard of their savory cousin, gougeres? These puffed bites of cheesy delight are so easy to make, and they’re delish! They’re perfect for any occasion – as an appetizer for a fancy dinner party, a delightful snack for gatherings, or even a fun after-school treat for the kids (because cheese, duh!).

Gougeres on a plate.

What Are Gougeres?

Gougeres are savory puffs made from a special dough called choux pastry. This dough is similar to the one used for cream puffs and éclairs, but instead of being sweet, it’s flavored with cheese. Gougeres are typically made with Gruyere cheese, but you can also get creative and explore other options (more on that later!).

I love making gougeres, and eating them, too! They’re like a cheesy, savory cream puff minus the cream. I love nibbling on them right from the oven, or if I’m feeling really fancy, I’ll stuff them with ham salad (ham and cheese finger sandwich?) and serve them on a high tea plate.

High tea finger sandwiches.
Gougeres stuffed with ham salad.

What You’ll Love About Easy Gougeres:


  • Gougeres are easy to make and don’t require any fancy techniques or special equipment. Once you get the process down, you’ll see how simple they are!
  • They’re ready in under an hour. Whip up a batch for a last-minute gathering without breaking a sweat.
  • You can enjoy them plain, stuffed with different fillings, or even dipped in your favorite sauce.
  • They’re delicious fresh from the oven, but they also freeze like a dream and reheat easily.

Ingredients

  • Water
  • Milk
  • Butter – I cook with salted butter. Cut it into cubes.
  • Salt
  • All-purpose flour
  • Large eggs
  • Gruyere cheese – Grated.

How to Make Gougeres

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Combine the water, milk, butter, and salt in a medium saucepan on the stove. Bring it to a boil over medium heat, stirring occasionally.
  3. Remove the pan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
  4. Return the pan to low heat and cook the dough for 3-4 minutes, stirring constantly. This helps to evaporate excess moisture and creates a smooth, pliable dough. You’ll know it’s done when there’s a film or residue on the bottom of the pot where the dough is sticking in a thin layer.
  5. Transfer the dough to a bowl and let it cool slightly for about 5 minutes. This allows the eggs to be incorporated without scrambling.
  6. Beat in the eggs one at a time with a heavy-duty wooden spoon, electric mixer, or a stand mixer with a paddle attachment. Make sure each egg is fully incorporated before adding the next one. The dough will become very soft and sticky.
  7. Fold in the grated Gruyere cheese and mix well.
  8. Transfer the dough to a piping bag fitted with a ½-inch star or round tip. Pipe small mounds of dough onto the prepared baking sheets, leaving space between them for spreading.
  9. Bake for 20-25 minutes or until golden brown and puffed. Don’t open the oven door during the first 15 minutes of baking, as this can cause them to deflate.
  10. Cool the gougeres slightly on the baking sheets before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Step-by-Step Process

Chef Jenn’s Recipe Notes

  • Use high-quality ingredients, especially the cheese. Freshly grated Gruyere cheese will deliver the best flavor.
  • Don’t overmix the dough after adding the eggs. It should be smooth but slightly sticky.
  • Make sure to leave enough space between the piped gougeres on the baking sheet as they will spread during baking.
  • Use a wet fingertip to press down the gougere batter if they have a tip.
  • For a cheesier flavor, sprinkle some additional grated Gruyere cheese on top of the piped dough before baking.
  • You can experiment with different cheeses like Parmesan, Comté, or even a blend of your favorites.

Recommended

Serving Suggestions

Serve gougeres as an appetizer on their own, or pair them with a charcuterie board, soup, or salad. They also make a wonderful addition to a brunch spread or afternoon tea. You can also stuff them and serve them with high tea as small finger sandwiches.

Gougeres on a plate with cheese.
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Gougeres on a plate.

Classic and Easy Gougeres

Chef Jenn
Buttery, cheesy, and oh-so snackable, these classic Gougeres are the perfect snack with a glass of wine, champagne or any cocktail. They're perfect on charcuterie boards, too, or you can stuff whem with salad for high tea.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine French
Servings 24 gougeres
Calories 86 kcal

Ingredients
  

  • ½ cup water
  • ½ cup milk
  • ½ cup butter I cook with salted butter
  • 1 pinch kosher salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 4 ounces gruyere cheese grated

Instructions
 

  • Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  • Combine the water, milk, butter, and salt in a medium saucepan on the stove. Bring it to a boil over medium heat, stirring occasionally.
  • Remove the pan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
  • Return the pan to low heat and cook the dough for 3-4 minutes, stirring constantly. This helps to evaporate excess moisture and creates a smooth, pliable dough. You’ll know it’s done when there’s a film or residue on the bottom of the pot where the dough is sticking in a thin layer.
  • Transfer the dough to a bowl and let it cool slightly for about 5 minutes. This allows the eggs to be incorporated without scrambling.
  • Beat in the eggs one at a time with a heavy-duty wooden spoon, electric mixer, or a stand mixer with a paddle attachment. Make sure each egg is fully incorporated before adding the next one. The dough will become very soft and sticky.
  • Fold in the grated Gruyere cheese and mix well.
  • Transfer the dough to a piping bag fitted with a ½-inch star or round tip. Pipe small mounds of dough onto the prepared baking sheets, leaving space between them for spreading.
  • Bake for 20-25 minutes or until golden brown and puffed. Don't open the oven door during the first 15 minutes of baking, as this can cause them to deflate.
  • Cool the gougeres slightly on the baking sheets before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Notes

Chef Jenn’s Recipe Notes

  • Use high-quality ingredients, especially the cheese. Freshly grated Gruyere cheese will deliver the best flavor.
  • Don’t overmix the dough after adding the eggs. It should be smooth but slightly sticky.
  • Make sure to leave enough space between the piped gougeres on the baking sheet as they will spread during baking.
  • For a cheesier flavor, sprinkle some additional grated Gruyere cheese on top of the piped dough before baking.
  • You can experiment with different cheeses like Parmesan, Comté, or even a blend of your favorites.

Nutrition

Serving: 1gougeresCalories: 86kcalCarbohydrates: 4gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 78mgPotassium: 28mgFiber: 0.1gSugar: 0.3gVitamin A: 211IUCalcium: 60mgIron: 0.4mg
Keyword biscoff cheesecake, gougere, gruyere
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