Basic Gougères (Choux Pastry Puffs)
Gougères are amazing little puffs of egg and cheese batter, and they are much easier to make than you might think.
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Gougères are one of those classic French recipes that feel elegant but are surprisingly approachable once you understand the process. Made from pâte à choux dough enriched with cheese, these light, airy puffs bake up golden on the outside with a tender, hollow interior. They’re traditionally served warm, often with drinks before dinner, and they manage to feel both refined and comforting at the same time. If you’ve ever admired them at a bakery or wine bar, you’ll be pleased to know they’re entirely achievable at home.
What makes gougères especially appealing is their versatility. Serve them plain as a snack or appetizer, split and filled for cocktail sandwiches, or even as a savory alternative to dinner rolls. Gruyère is the classic choice, giving them a nutty, deeply savory flavor, but the base recipe welcomes small variations depending on what you have on hand. Once baked, they’re light enough to nibble yet satisfying enough to anchor a spread of appetizers, making them a favorite for entertaining.
What You’ll Like About This Recipe
Classic French technique made approachable. This recipe walks you through a traditional choux pastry method in a way that’s manageable for home cooks, even if you’ve never made pâte à choux before.
Light, airy texture. The dough puffs dramatically in the oven, creating tender interiors with just the right amount of crispness on the outside.
Deep savory flavor. Gruyère cheese, butter, and a touch of nutmeg and pepper give these gougères a rich, well-rounded taste without being heavy.
Perfect for entertaining. Gougères feel special and impressive, yet they can be made ahead and served warm or at room temperature.
Flexible serving options. Enjoy them plain, use them as a base for filled bites, or serve them alongside soups and salads as a bread alternative.
Ingredient Notes
- Water and milk or light cream – Using a combination adds richness and tenderness to the dough while still allowing it to puff properly.
- Salted butter – Provides both fat and seasoning; cutting it into smaller pieces helps it melt evenly before the dough forms.
- All-purpose flour – Creates structure for the choux dough, allowing it to trap steam and puff in the oven.
- Eggs – Essential for structure and lift, eggs give the dough its glossy texture and help create hollow centers as they bake.
- Gruyère cheese – A traditional choice for gougères, offering nutty, savory flavor and good melting qualities.
- Nutmeg – Just a small amount enhances the cheese without making the puffs taste spiced.
- Freshly ground black pepper – Adds subtle warmth and balances the richness of the cheese and butter.
How to Make the Recipe
- Prepare baking sheets and preheat the oven so everything is ready once the dough is mixed.
- Heat the liquid, butter, and salt together until boiling, then stir in the flour to form a smooth dough.
- Let the dough cool slightly before beating in the eggs one at a time until smooth and glossy.
- Mix in the cheese and seasonings until evenly incorporated.
- Pipe small mounds of dough onto the baking sheets and smooth the tops.
- Bake until puffed, golden, and dry on the outside.
Pro Tips
- Stir the flour into the boiling liquid quickly and confidently; this helps prevent lumps and ensures a smooth dough.
- Allow the dough to cool briefly before adding eggs so they blend smoothly without scrambling.
- Add the eggs one at a time and fully incorporate each before adding the next to achieve the right consistency.
- Smoothing the tops prevents sharp peaks, which can brown too quickly and affect the final shape.
- Do not open the oven early, as the steam inside the puffs is essential for proper rise.
Recipe Variations
- Cheese swap. Replace Gruyère with Comté, sharp white Cheddar, or Emmental for a slightly different flavor profile.
- Herbed gougères. Add finely chopped thyme, chives, or rosemary for a more aromatic version.
- Peppery gougères. Increase the black pepper or add a pinch of cayenne for a subtle kick.
- Filled gougères. Split baked puffs and fill with chicken salad, ham and butter, or herbed cream cheese for cocktail bites.
- Mini sandwich puffs. Make slightly larger gougères and use them as sliders for savory fillings.
Serving Suggestions
- Serve warm alongside cocktails or wine as a simple but elegant appetizer.
- Pair with soups or salads instead of bread for a French-inspired meal.
- Add to a cheese board for extra texture and warmth.
- Choose to split and fill them for brunch spreads or party platters.
How to Store
Refrigerate. Store baked gougères in an airtight container in the refrigerator for up to 2 days. Bring to room temperature or refresh before serving.
Freeze. Gougères freeze well. Place cooled puffs in a freezer-safe container or bag, label, and freeze for up to 2 months.
Refresh. Rewarm in a hot oven for a few minutes until crisp and heated through. Avoid microwaving, as it softens the exterior.
Frequently Asked Questions
Basic Gougères (Choux Pastry Puffs)
Ingredients
- 1/2 cup water
- 1/2 cup whole milk , or light cream
- 1/4 teaspoon salt
- 8 tablespoons butter, salted, cut into 8 to 10 smaller pieces
- 1 cup all-purpose flour, 4 1/2 ounces
- 4 large eggs
- 4 ounces Gruyere cheese, shredded (about 1 cup)
- Dash nutmeg
- Dash freshly ground black pepper
Instructions
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat the oven to 400 F.
- In a medium saucepan, combine the water, milk or light cream, salt, and butter. Bring the mixture to a boil over medium-high heat.
- When the mixture is boiling, add the flour and stir it with a wooden spoon until dough leaves the sides of the pan and forms a ball.
- Transfer the dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 to 3 minutes.
- Beat the hot dough on low speed for 1 minute. Quickly (so the egg won’t begin to cook when it hits the hot dough) beat in the first egg, beating until well blended. Continue beating in the remaining eggs, one at a time, and beat well after each addition.
- Add the Gruyere cheese, nutmeg, and ground black pepper; continue to beat until the dough is smooth and well blended.
- Using a food storage bag with a small part of a corner cut out or a pastry bag, pipe the gougere dough onto the prepared baking sheets. Moisten a finger with water and gently smooth the tops, so there are no peaks (if peaks are left, they might scorch in the oven).
- Bake the gougeres in the preheated oven for about 20 minutes, or until they are nicely puffed and golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
