Gougères – Classic French Cheese Puffs

These classic French cheese puffs, known as gougères, are light, airy, and full of cheesy goodness. I love serving them warm straight from the oven as an appetizer or pairing them with a glass of wine. Their crisp exterior and soft, cheesy inside make them irresistible and surprisingly easy to make.

Why You’ll Love This Recipe

I like how simple ingredients transform into something so elegant. The choux pastry base puffs beautifully, and the Gruyère cheese gives each bite a rich, nutty flavor. I enjoy making them for parties because they always impress, but they’re just as fun to whip up for a cozy night at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup water
8 tbsp unsalted butter cubed
1 cup all purpose flour
1/2 tsp kosher salt
1/2 tsp black pepper
4 large eggs
1 cup Gruyere cheese shredded

Directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a saucepan, I combine the water, butter, salt, and pepper, and bring it to a boil.
3. Once the butter has melted, I add the flour all at once and stir vigorously until the mixture pulls away from the sides of the pan and forms a ball.
4. I transfer the dough to a mixing bowl and let it cool slightly for a couple of minutes.
5. I beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
6. I stir in the shredded Gruyère cheese until well mixed.
7. Using a spoon or piping bag, I place small mounds of dough onto the prepared baking sheet.
8. I bake for about 20–25 minutes, until the gougères are puffed, golden brown, and crisp.
9. I serve them warm for the best flavor and texture.

Servings and Timing

This recipe makes about 24 gougères. It takes roughly 15 minutes to prepare the dough and 20–25 minutes to bake, so I can have them ready in under 45 minutes.

Variations

Sometimes I mix in a pinch of nutmeg or cayenne pepper for a subtle kick. I also like experimenting with different cheeses Comté, Emmental, or sharp cheddar all work well. For a fancier twist, I’ve even filled them with a bit of herbed cream cheese after baking.

Storage/Reheating

I store leftover gougères in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for about 5 minutes to bring back their crispness. They also freeze beautifully—I freeze them after baking, then reheat directly from frozen in the oven.

FAQs

Can I make gougères ahead of time?

Yes, I often bake them earlier in the day and reheat them in the oven before serving.

Can I freeze gougères?

Absolutely, I freeze them after baking and reheat them straight from frozen.

What cheese works best for gougères?

Gruyère is traditional, but I sometimes use Comté, Emmental, or sharp cheddar.

Do gougères need to be served warm?

I prefer them warm, but they’re still tasty at room temperature.

Can I pipe the dough instead of spooning it?

Yes, I use a piping bag for uniform shapes if I want them to look extra neat.

Why did my gougères deflate?

They may not have baked long enough I make sure they’re golden and crisp before removing them.

Can I add herbs or spices to the dough?

Yes, I like adding a pinch of nutmeg, cayenne, or chopped chives for extra flavor.

Are gougères gluten-free?

This recipe isn’t, but I could try using a gluten-free flour blend.

Can I fill gougères after baking?

Yes, I sometimes pipe in herbed cream cheese or a savory mousse for a special touch.

Can I use salted butter instead of unsalted?

I can, but I usually reduce the added salt slightly to balance the flavor.

Conclusion

Gougères are a French classic I always enjoy baking. They’re airy, cheesy, and elegant, yet surprisingly simple to prepare. I love how versatile they are, whether I keep them traditional or add my own twist. These golden cheese puffs are always a hit whenever I make them.

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