Gougères, those irresistible cheese puffs, are a bite-sized delight that combines flaky, airy textures with a rich, cheesy flavor. Perfect for gatherings or a cozy snack, these golden puffs are surprisingly simple to make in just 45 minutes. The crisp exterior gives way to a soft, melt-in-your-mouth center, making every bite a luxurious experience.
Infused with the savory depth of aged cheese and a hint of nutmeg, these puffs are a versatile crowd-pleaser. Whether served warm from the oven or at room temperature, their buttery aroma and delicate crunch will have everyone reaching for more. With just a handful of ingredients, you can create a sophisticated treat that feels indulgent yet effortless.
Ingredients for Gougères (Cheese Puffs)
- ½ cup (118 ml) water
- ½ cup (118 ml) milk
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature preferred
- 6 oz (170 g) grated Gruyere cheese (substitute with Comté or Emmental if needed)
- ¼ teaspoon fresh cracked black pepper
- Sea salt, optional, for sprinkling over baked gougères
Step-by-Step Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
- In a medium-sized, heavy-bottomed saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat.
- Once boiling, add flour and reduce heat to medium-low. Stir constantly with a spatula until the mixture clings together and pulls away from the sides of the pot. Smash any flour lumps against the pan.
- Remove the mixture from heat and stir for several minutes to cool slightly.
- Add eggs, one at a time, stirring well after each addition. The mixture will initially separate but will become smooth and velvety with consistent mixing.
- Stir in black pepper and Gruyere cheese until fully incorporated.
- Drop the batter by rounded dollops (about 2” wide and 1” tall) onto the prepared baking sheet, spacing them at least 2” apart.
- Bake on the center rack for 30 minutes, or until the gougères are a deep golden brown. If desired, sprinkle a bit of sea salt over them while still warm.
- Allow to cool for several minutes, then serve warm and enjoy!
Perfect Pairings: Serving Suggestions
Gougères are incredibly versatile and make a fantastic appetizer or snack. Serve them warm with a glass of crisp white wine or champagne for a classic French experience. They also pair beautifully with a charcuterie board, adding a cheesy, airy contrast to cured meats and pickles. For a cozy meal, enjoy them alongside a bowl of soup or salad.
Make-Ahead Magic: Storage and Reheating
These cheese puffs can be prepared ahead of time for convenience. Once baked and cooled, store them in an airtight container at room temperature for up to 2 days or freeze for up to a month. To reheat, pop them in a 350°F (175°C) oven for 5-10 minutes until warm and crispy. Avoid microwaving, as it can make them soggy.
Cheesy Twists: Recipe Variations
While Gruyère is traditional, feel free to experiment with other cheeses like sharp cheddar, Parmesan, or even blue cheese for a bold flavor. Add a pinch of smoked paprika or cayenne pepper for a spicy kick. For a herbaceous twist, mix in chopped chives, thyme, or rosemary into the batter before baking.
Pro Tips for Perfect Gougères
Ensure your eggs are at room temperature to help the batter come together smoothly. If the dough feels too stiff after adding the eggs, let it rest for 5 minutes to relax the gluten. For evenly sized puffs, use a cookie scoop or piping bag. And don’t skip the sea salt sprinkle—it enhances the flavor beautifully!
Equipment Essentials
A heavy-bottomed saucepan is key for even heat distribution when cooking the dough. A silicone baking mat or parchment paper prevents sticking and ensures easy cleanup. If you’re making a large batch, consider using two baking sheets to avoid overcrowding, which can affect the puffiness of your gougères.
Gougères (Cheese Puffs)
Ingredients
- ½ cup water
- ½ cup milk
- ½ cup unsalted butter, cut into 8 pieces
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs room temperature preferred
- 6 oz grated gruyere cheese
- ¼ teaspoon fresh cracked black pepper
- sea salt for sprinkling over baked gougères, optional
Instructions
- Preheat oven to 400F (200C) and line a large baking sheet with parchment paper. Set aside.
- In a medium-sized, heavy-bottomed saucepan, combine water, milk, butter, sugar, and salt and bring to a rolling boil over medium heat.
- Once mixture comes to a boil, add flour and turn heat to medium-low. Stir constantly with a spatula until moisture is absorbed by the flour and the mixture clings together and pulls away from the sides of the pot. If you notice any flour lumps, smash them by pressing them against the side of the pan with the spatula.
- Remove mixture from heat and stir for several minutes to cool.
- Add eggs, one at a time, stirring well after each addition. The mixture will seem to separate at first, but with consistent mixing it will become smooth and velvety.
- Stir in ground pepper and gruyere cheese.
- Drop batter by rounded dollops about 2” wide and 1” tall onto prepared baking sheet, spacing gougeres at least 2” apart. Transfer to the center rack of 400F (200C) oven and bake for 30 minutes or they are a deep golden brown. If desired, sprinkle a bit of sea salt over the gougeres while they’re still warm.
- Allow to cool several minutes then serve warm and enjoy!