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French gougères are the ultimate party trick! Whip up a batch of these irresistible cheese puffs and get ready for lots of oohs and ahhs from your guests—and don’t be surprised when they disappear FAST.
Gougères are savory French pastries made from choux dough mixed with cheese. Yes, the same dough used to make Cream Puffs can be made into a savory treat! Gougères are light, airy, and packed with cheesy flavor, making them a crowd-pleasing appetizer or snack.
Calling gougères “cheese puffs” really doesn’t do them justice—they are quite elegant and often served as a pairing with wine. They’re best enjoyed right out of the oven when they’re still warm and puffed up, so if you’re making them for a party, don’t bake them until everyone has arrived!
Ingredients for Gougères
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Water – Creates steam to help the dough rise and get puffy in the oven.
- Milk – Using milk in addition to water adds some richness to the dough.
- Salted Butter – Unsalted butter can be used with an added pinch of salt.
- Kosher Salt – Enhances overall flavor; sea salt can be used as a substitute.
- All-Purpose Flour – The base of the choux.
- Eggs – Binds everything together and adds rich flavor.
- Gruyère Cheese – I love the nutty, savory flavor, but Parmesan can be used instead if you prefer.
- Ground Nutmeg – A common pairing in recipes with cheese, this adds a nice warmth.
- Ground Black Pepper – I recommend using freshly ground black pepper.
How to Make Gougères
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Preheat your oven to 400°F and line two baking sheets with parchment or a silicone mat.
- Warm the liquids. In a saucepan set over medium-high heat, bring the water, milk, butter, and salt to a boil.
- Add the flour. Stir in the flour with a wooden spoon until a smooth dough forms, then cook over low heat for 2 minutes until the dough starts to dry and pulls away from the pan.
- Finish the dough. Transfer the dough to a bowl and let it cool for 1 minute. Beat in the eggs one at a time, followed by the cheese, pepper, and nutmeg.
- Form the gougères. Scoop the dough into a piping bag and pipe tablespoon-sized mounds onto baking sheets. Sprinkle with cheese.
- Bake. Place the pan in the oven and bake for 22 minutes, or until puffy and golden.
Tips for Making Gougeres
Here are some tips to ensure your gougères turn out perfect!
- Be patient. Wait for the liquids to come to a full boil before adding the flour. This is key to getting the right consistency for the dough!
- Allow the dough to cool slightly before adding the eggs. If you don’t, the hot dough will simply cook the eggs, which isn’t what you want!
- Add one egg at a time. Patience is definitely a theme with gougères! Mix each egg in completely before adding the next.
- Make evenly-sized gougères. When piping the dough, keep the size of each mound consistent to ensure even baking.
- Don’t check on them in the oven. Avoid opening the oven door during baking, as the sudden drop in temperature can cause the gougères to deflate.
How to Store and Reheat Leftovers
To store leftover gougères, allow them to cool completely before placing them in an airtight container. They can be stored at room temperature for up to 2 days or in the freezer for up to 1 month.
Reheat the gougères in a 350ºF oven for a few minutes until warmed through. I don’t recommend using the microwave; they get soggy when warmed up that way.
What to Serve With Gougères
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French Gougeres Recipe (Cheese Puffs)
Equipment
- baking sheet
- pastry bag
Ingredients
- ½ cup water
- ½ cup milk
- 4 ounces salted butter, cut into cubes
- ⅛ teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup shredded Gruyère cheese, plus more for sprinkling
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a medium saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium-high heat.
- Stir in the flour with a wooden spoon until a smooth dough forms; stir over low heat until it starts to dry out and pulls away from the sides of the pan, approximately 2 minutes.
- Scrape the dough into a bowl and let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each addition. Add the cheese, pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
- Serve hot, or let cool to room temperature and refrigerate or freeze. Reheat in a 350°F oven until hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
