Gougères, also famously known as French Cheese Puffs, are an exquisite culinary delight that epitomize elegance and simplicity in French cuisine. These savory cream puffs are crafted from a versatile dough called pâte à choux, infused with the rich, nutty flavor of Gruyère cheese. Perfectly golden and delightfully airy, Gougères are an absolutely marvelous starter, ideal for impressing guests at any gathering, from intimate dinner parties to festive holiday celebrations. Their delicate crunch and meltingly tender interior make them an irresistible treat that will leave everyone asking for the recipe.
My journey with cream puffs began in my teenage years, mastering the plain version first. While my mother’s technique had its unique charm, leading to equally delicious results, discovering the world of savory Gougères, especially through the esteemed Dorie Greenspan, transformed my appreciation for pâte à choux. It’s a foundational dough that unlocks a universe of possibilities, and making these cheese puffs is a delightful introduction to its wonders.
Why You Must Make These Irresistible French Cheese Puffs
- Authored by Dorie Greenspan: A Guarantee of Excellence. This particular recipe comes from the legendary Dorie Greenspan, a multi-award-winning cookbook author celebrated for her expertise in French baking. Her recipes are meticulously tested and consistently deliver exceptional results, ensuring that your Gougères will be nothing short of perfect. Trusting Dorie means trusting a master of her craft, and this recipe is a testament to her culinary brilliance.
- Elegant and Delectable Appetizers. Gougères instantly elevate any occasion. Their light, airy texture and savory cheesy flavor make them a sophisticated and utterly delicious appetizer. They are perfect for holiday gatherings, cocktail parties, or simply as a luxurious snack to enjoy with a glass of wine. They look impressive without requiring overly complicated techniques.
- Master a Foundational Baking Skill. Learning to make Gougères means mastering pâte à choux, a fundamental French pastry dough. Once you have this skill under your belt, a whole world of baking opens up to you. You’ll effortlessly be able to create their sweet cousins, like classic éclairs filled with pastry cream or delightful cream puffs ready for sweet fillings, making this recipe a valuable addition to your baking repertoire.
- Versatility and Customization. While Gruyère is the classic choice, Gougères can be customized with various cheeses and seasonings to suit your taste. This adaptability makes them a truly versatile dish for any palate or occasion.
- Surprisingly Simple to Execute. Despite their fancy name and gourmet appeal, Gougères are remarkably straightforward to make. The process involves a few simple steps that, once understood, become incredibly easy to replicate, even for novice bakers.
A dear friend once gifted me Dorie Greenspan’s fabulous cookbook, Around My French Table (affiliate link), sparking an exciting culinary adventure. I eagerly joined a group of passionate bloggers, committing to cook along and share our creations each Friday. Our very first assignment was Gougères, one of my absolute favorite hors d’oeuvres. The process brought back a wave of cherished childhood memories. I fondly recalled stirring the pâte à choux dough with “the” wooden spoon in our kitchen, helping my mom prepare cream puffs by carefully scooping out their soft, delicious interiors, ready for their sweet fillings. It was a beautiful full-circle moment, revisiting this foundational dough in its savory, sophisticated form.
Glowing Reader Endorsement
Nothing speaks louder than a satisfied baker! Here’s what Randy shared via the comments, perfectly capturing the essence of this recipe: “So delicious. I never alter a recipe the first time I make something and this is one that needs no changes. Light, easy, perfection.” Such feedback reinforces the reliability and sheer deliciousness of these French cheese puffs.
Expert Tips for Perfect Gougères Every Time
- Optimal Oven Temperature and Pan Preparation: Begin by preheating your oven thoroughly to the specified temperature and lining your sheet pans with parchment paper. PRO-Tip: A hot oven is crucial! The initial burst of heat helps the choux pastry puff up rapidly and evenly, creating that signature hollow interior. Ensure your oven is fully preheated before the dough even touches the inside.
- Preparing the Liquid Base: Cut your butter into tablespoon-sized pieces for quicker melting and add it to the liquids (water, salt, pepper) in a medium saucepan. Bring this mixture to a vigorous, rolling boil. This ensures the butter is fully melted and integrated, and the liquid is hot enough for the next step.
- Incorporating the Flour: As soon as the liquid boils, remove the pan from the heat (or significantly lower it) and immediately add all the flour at once. Stir vigorously with a sturdy wooden spoon. Continue stirring until the flour is completely incorporated, forming a cohesive dough ball that pulls away from the sides of the pan, leaving a slight, thin floury coating. This cooking of the flour helps to dry out the dough, which is essential for texture.
- Adding Eggs for Structure and Shine: Let the dough cool slightly to prevent the eggs from scrambling. Then, add the eggs one at a time, mixing thoroughly after each addition until it’s fully incorporated into the dough. The mixture will initially look separated and lumpy, but keep mixing until it comes together into a smooth, glossy, and thick consistency. PRO-Tip: Cooling the dough a bit by stirring it for a minute or two is vital. Scrambled eggs in your choux dough will lead to a grainy texture and poor rise.
- Using a Stand Mixer: For those who prefer a less strenuous method, a stand mixer fitted with the paddle attachment can be used effectively for mixing the choux pastry, especially when incorporating the eggs. This ensures even mixing and a smooth dough.
- Final Flavor Boost: Once the dough is perfectly smooth and glossy, stir in your chosen seasonings and the grated cheese. For Gougères, this means the Gruyère, dry mustard, and a pinch of cayenne for a subtle kick.
- Shaping the Gougères: You have two primary options for shaping: either scoop out tablespoon-sized mounds of dough directly onto the prepared baking sheet using two spoons, or for a more uniform and elegant presentation, pipe the dough using a pastry bag fitted with a round tip.
- Crucial Baking for Stability: Bake the Gougères as directed, but pay close attention to achieving thorough baking. It’s critical that the interior is completely dry and the exterior is firm and golden brown. If the interior remains moist, it will soften the walls of the pastry once removed from the oven, leading to deflation and a soggy texture. Don’t be tempted to pull them out too early!
- PRO-Tip for Sweet Cream Puffs: To transform this savory base into a delightful dessert, simply omit the pepper, dry mustard, and cheese. Instead, add 1 tablespoon of granulated sugar to the dough along with the salt. These can then be filled with whipped cream, pastry cream, or ice cream.
Frequently Asked Questions About Gougères
A gougère, an iconic French cheese puff, is essentially a “baked savory choux pastry made of choux dough mixed with cheese.” The cheese traditionally used is a hard, firm Swiss cheese like Gruyère, Emmenthal, or Comté. While all are excellent choices, Gruyère is my go-to for its superb melting qualities and rich, nutty profile that complements the airy pastry beautifully. The French term for these delightful cheese puffs is pâte à choux, which directly translates to “choux pastry” or, interestingly, “cabbage” pastry. They earned this unique name because when baked, their ruffled, round appearance often resembles small, delicate cabbages!
Freshly baked Gougères are best enjoyed warm from the oven, but any leftovers can be stored. Place them in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to 3 days. For longer storage, Gougères freeze exceptionally well. Simply place them in an airtight freezer-safe container or bag for about 3 months. To reheat, bake them in a 350-degree Fahrenheit (175°C) oven for a few minutes until crisped and warmed through. They’ll regain much of their initial texture.
Dorie Greenspan also offers a brilliant alternative: freezing unbaked dough mounds. To do this, scoop individual portions onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough mounds to a freezer-safe zip-top bag and store them in the freezer. When ready to bake, simply place the frozen mounds directly on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
Deflation is a common issue with choux pastry, and it usually boils down to one or more factors. The most frequent cause is under-baking. If the cheese puffs are not cooked long enough, the interior remains too moist, weakening the pastry walls. Once removed from the oven, this moisture causes the delicate structure to collapse. The exteriors need to be truly firm and golden brown to provide stability. Another culprit can be an incorrect liquid-to-flour ratio; too much liquid results in a dough that is too wet, leading to flat puffs rather than tall, airy ones. Ensure your dough has a thick, pipeable consistency. Lastly, opening the oven door too early during baking can cause a sudden temperature drop, leading to immediate deflation. Resist the urge to peek!
This elegant French culinary term is pronounced: goo-ZHEHR. The “g” is soft, like the “s” in “measure,” and the “ères” sound is similar to the “air” in English, but with a slight roll.
Absolutely! Gougères are fantastic for make-ahead convenience. As mentioned above, you can bake them, store them, and reheat. Alternatively, you can prepare the dough, pipe the mounds onto a baking sheet, and freeze them unbaked. This allows you to have fresh, warm Gougères whenever the craving strikes or unexpected guests arrive with minimal effort.
While Gruyère is classic, don’t hesitate to experiment! You can use other hard cheeses like sharp cheddar, Parmesan, or Emmenthal. For a more adventurous twist, try a blend of cheeses or add fresh herbs like chives, thyme, or rosemary. A tiny pinch of nutmeg or a dash of hot sauce can also introduce subtle complexities to the flavor profile, making each batch uniquely yours.
Gougères are incredibly versatile! They make a wonderful stand-alone appetizer with a glass of crisp white wine (like Sauvignon Blanc or Chardonnay) or sparkling wine. They also pair beautifully with cocktails. Beyond that, they are excellent alongside a light green salad, a bowl of French onion soup, or as an accompaniment to roasted meats or a cheese board. For brunch, serve them warm with scrambled eggs and smoked salmon for an indulgent treat.
Explore More Pâte à Choux & Appetizer Delights
If you’ve enjoyed the journey of making these Gougères and discovering the versatility of pâte à choux, you’ll love exploring these related recipes:
- Pate a Choux Templates from Barbara Bakes – A helpful resource for perfecting your shapes.
- French Paris-Brest – A stunning and classic choux pastry dessert.
- Triple Cheese Gougeres – Elevate your cheese puff game with a blend of three delicious cheeses.
- S’mores Cream Puffs – A fun, sweet twist on the classic cream puff, inspired by the beloved campfire treat.
- Blue Cheese Gougeres – For those who love a bolder, tangier flavor.
- Lemon Cream Croquembouche – A truly impressive dessert tower made from choux pastry.
- More of my Best Appetizer Recipes – A curated collection of delightful starters for any occasion.
Stay in touch through social media — find me @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card below — your feedback truly helps others discover these delicious recipes.
Gougères Recipe
10 minutes
40 minutes
50 minutes
8 servings
A savory, cheesy cream puff that is a marvelous appetizer, perfect for entertaining or a delightful snack.
Ingredients
- 1 cup water
- ½ cup butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup Gruyere cheese, freshly grated
- 1 teaspoon dry mustard
- Pinch of cayenne pepper
Instructions
- Preheat your oven to 375ºF (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, salt, and pepper. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, immediately remove the pan from the burner.
- Add all the flour at once to the hot liquid. Stir vigorously with a sturdy wooden spoon until the flour is completely incorporated and the dough forms a ball that pulls away cleanly from the sides of the pan.
- Let the dough cool slightly for a few minutes, stirring occasionally. Then, add the 4 eggs, one at a time, mixing well after each addition until the egg is fully incorporated and the dough is smooth and glossy before adding the next.
- Stir in the grated Gruyere cheese, dry mustard, and cayenne pepper until evenly distributed throughout the dough.
- Drop the dough by tablespoonfuls onto the prepared parchment-lined baking sheet, leaving about 1-2 inches between each puff. You can also pipe the dough for a more uniform shape.
- Bake for 30-40 minutes, or until the Gougères are firm, deeply golden brown, and feel light when lifted. It’s crucial they are thoroughly baked to prevent deflation.
Notes
Recipe from my sister, Katie
This recipe, passed down from my sister Katie, has always been a family favorite. The secret to truly airy Gougères lies in thoroughly cooking the flour-butter mixture and ensuring each egg is fully incorporated before adding the next. Don’t be afraid to mix vigorously! The dough should be smooth, shiny, and thick enough to hold its shape when dropped or piped. For an extra touch of elegance, sprinkle a little extra grated Gruyere on top of each puff before baking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
- USA Pan Bakeware Half Sheet Pan
- Wooden Mixing Spoon
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 258Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 140mgSodium: 368mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 9g
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest