Gougères
Whisk, pipe, and rise—French flair with a cheesy twist!
grugere-recipe

About this Recipe


Savory, crisp, and delicately airy, gougères are baked cheese puffs made from pâte à choux dough—a classic French technique that sounds fancy but is totally doable in a home kitchen. Jenn adds her own flavor twist with pepper, nutmeg, and practical tips that make this recipe a favorite for gatherings, wine nights, or holiday spreads.

Ingredients

  • ½ cup milk

  • ½ cup water

  • 4 oz salted butter

  • Pinch of salt

  • 1 cup all-purpose flour

  • 4 large eggs (room temperature)

  • 3.5 oz Swiss, Gruyère, or Emmental cheese (grated)

  • 1–2 pinches nutmeg (optional)

  • Fresh ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

  2. In a medium pot, combine milk, water, butter, and salt. Bring to a boil.

  3. Once boiling, add flour all at once, reduce heat to medium, and stir vigorously until a dough forms and pulls away from the sides (about 1–2 minutes).

  4. Transfer dough to a stand mixer or bowl. Mix for a minute to let steam escape.

  5. Add eggs one at a time, mixing thoroughly after each until the dough is glossy and smooth.

  6. Add nutmeg and pepper to taste.

  7. Stir in grated cheese until evenly distributed.

  8. Pipe or spoon dough onto prepared sheets, spacing each puff ~2 inches apart.

  9. Optionally, sprinkle extra cheese on top of each puff.

  10. Bake for 22 minutes—don’t open the oven!

  11. Remove when golden and puffed. Cool slightly before serving.

Recipe Notes

Gougères are best enjoyed warm! You can make the dough ahead, but bake right before serving for maximum rise and crispness. They pair wonderfully with a medium-bodied red wine and a sense of culinary triumph.