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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.
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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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