Gougères are savoury choux puffs from Burgundy, enriched with grated cheese and traditionally served with wine. Their craggy golden shells give way to a light, almost hollow centre with a concentrated Gruyère aroma.
The key is to dry the flour paste properly and add the egg little by little. The finished dough should be glossy and soft enough to pipe while still holding a rounded shape on the tray.
Recipe at a glance
- Servings
- 24 servings
- Prep Time
- 25 minutes
- Cook Time
- 30 minutes
- Total Time
- 55 minutes
- Cuisine
- French
- Course
- Canapé
- Best Served With
- Serve warm with Burgundy, dry white wine or a non-alcoholic grape spritzer. Gougères also pair well with olives and cured ham.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Two baking trays paid link
- Baking paper paid link
- Medium saucepan paid link
- Wooden spoon paid link
- Mixing bowl paid link
- Piping bag or two teaspoons paid link
- Photograph: Jebulon, CC0. Background edited and photograph cropped. paid link
Ingredients
For the choux pastry
- 125 ml water
- 125 ml whole milk
- 100 g unsalted butter, cut into pieces
- 4 g fine salt paid link
- 1 g freshly ground black pepper
- 1 g freshly grated nutmeg
- 150 g plain flour, sifted paid link
- 230 to 250 g beaten egg, about 5 large eggs
- 140 g Gruyère cheese, finely grated
- 10 g Gruyère cheese, finely grated, for topping
Preparation Overview
Measure everything before beginning because choux pastry moves quickly once the liquid boils. Dry the panade until a thin film forms on the pan, then cool it briefly before adding egg. Bake until deeply golden so the internal moisture does not collapse the puffs.
Method
-
Heat the oven to 200°C. Line two baking trays with baking paper.
-
Combine the water, milk, butter, salt, pepper and nutmeg in a saucepan. Bring to a full boil so the butter is completely melted.
-
Remove from the heat, add all the flour at once and stir firmly with a wooden spoon. Return to medium heat and cook for 2 to 3 minutes, stirring, until the dough forms a smooth ball and leaves a light film on the pan.
-
Transfer the panade to a mixing bowl and beat for 2 minutes to release steam. Add the beaten egg gradually, mixing well after each addition. Stop when the dough is glossy and falls from the spoon in a thick V shape.
-
Fold in 140 g Gruyère. Pipe or spoon 3 cm mounds onto the trays, leaving space between them. Sprinkle with the remaining cheese.
-
Bake for 10 minutes, reduce the oven to 180°C and bake for another 18 to 20 minutes until deep golden and firm. Do not open the oven during the first 20 minutes.
-
Pierce one side of each puff with a skewer to release steam. Return to the switched-off oven with the door ajar for 5 minutes, then serve warm.
Beginner Technique Notes
- The exact egg amount changes with flour, humidity and how well the panade was dried. Add the final egg a spoonful at a time.
- If the dough spreads flat on the tray, it contains too much egg. A properly mixed dough keeps a soft mound.
- Pale gougères often collapse. Bake until the ridges are a rich golden brown.
Tips and Variations
- Comté or aged cheddar can replace Gruyère, although the flavour will differ.
- Pipe the dough for uniform puffs or use two teaspoons for a rustic look.
- Frozen unbaked mounds may be baked straight from frozen; add 3 to 5 minutes.
Storage
Store cooled gougères airtight for 1 day. Re-crisp at 180°C for 5 to 7 minutes. Freeze baked gougères for up to 1 month and reheat from frozen.
Nutritional Value
Approximately 85 kcal, 4 g protein, 6 g carbohydrate and 5 g fat per gougère.
Allergen Notes
Contains milk, egg and gluten.
Frequently Asked Questions
Why did my gougères collapse?
They were probably underbaked or the oven door was opened too early. Bake until firm and release steam before cooling.
Can I make the dough without a piping bag?
Yes. Use two damp teaspoons to portion small mounds.
Can they be filled?
They can, but classic gougères are served unfilled so the cheese and airy choux remain the focus.
