Gougères are little cheese puffs that are delicious in a bread basket for brunch or as a happy hour snack with a glass of wine, and they are easy to make with just a few ingredients.

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Gougeres on a cooling rack.

What are Gougères?

Gougères are little savory cheese puffs made from a type of pastry dough called choux pastry or pâte au choux. So, your next question is “what is choux pastry”? Choux pastry is a dough that relies on moisture from water, eggs and butter to rise and create a hollow shell when baked. Choux pastry is also used to make profiteroles, cream puffs and eclairs, but gougères are the savory version of the dough with Gruyère cheese mixed in and they are delicious!

Gougeres dough in a stainless steel pan with a wooden spoon sticking out of it.

How to Make Choux Pastry

Unlike other pastries which usually rely on cold ingredients, choux pastry is made on the stovetop in a saucepan. If you read about choux pastry or listen to all the old wives’ tales about choux pastry, you will have heard how difficult it is to make. I say ignore all of that. The first time I ever made it, I hadn’t heard that it was difficult to make and I did just fine! There are just a couple of things you need to remember, and I tell you about those in the recipe. Here they are in point form:

  • Bring the water, milk and butter to a boil and as soon as it boils, add the flour. Don’t let it boil too much, or you’ll evaporate too much water.

  • When you’re stirring the mixture in the pot, you are looking for the dough to become a smooth ball. A more certain way to know when you’ve reached this point is to check the temperature with an instant read thermometer. It should register 165˚ – 175˚F. 

  • Let the dough cool before you add the eggs. How much? Well, until the temperature is below 145˚F.

  • Add the eggs one at a time, beating each one in before adding the next.

That’s it! If you pay attention to those steps, you’ll be fine and will end up with delightful hollow puffs.

A little scoop on a parchment paper lined sheet pan with small lumps of gougeres dough on the paper.

Scooping or Piping Gougères

One of choux pastry’s best qualities is its consistency, which allows it to be piped into shapes before being baked. If you don’t have a piping bag, you can use a zipper sealable plastic bag and cut off one of the corners to pipe little circles onto a parchment paper-lined baking sheet. If piping seems too much for you, then just scoop the dough onto the baking pan into as round a shape as possible. 

Baked gougeres on a parchment paper lined baking sheet.

What Cheese to use for Gougères

Gougères are traditionally made with Gruyère cheese, but any semi-firm cheese will work. Emmental, Swiss, Comte and even Cheddar can be used. You want a cheese that melts well with a nutty flavor. 

Gougères on a baking sheet, lined with parchment.

How to Make Gougères Ahead of Time

To me, one of the best experiences is to break open and enjoy a freshly baked gougère, which might lead you to believe that you have to make these at the last minute. Good news is that’s not true! You can make the gougères batter a head of time and store it in the plastic bag or piping bag that you intend to use. Squeeze out all the air from the piping/plastic bag so that no skin forms on the batter. Then, just pipe the gougères out and pop them in the oven right before serving. If you are making the dough 1 to 2 hours head of time, leave it at room temperature. If you’re making the dough farther in advance than that (even a day or two beforehand), store it in the refrigerator. 

Gougères on a wooden board with fruit and wine.

Storing and Freezing Gougères

You can also freeze gougères before and after they have baked. If you’re freezing them before baking, scoop or pipe them onto a baking sheet and freeze fully before transferring to an airtight container or bag and storing for a up to three months. If you’re freezing already baked gougères, you can do so for up to three months. Then, re-crisp them in the oven before serving. 

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  • Prep Time: 15 m
  • Cook Time: 25 m
  • Total Time: 40 m
  • Servings:


  • ½ cup milk
  • ½ cup water
  • ½ cup unsalted butter cut into pieces
  • 1 cup all-purpose four
  • ½ teaspoon salt
  • 4 eggs
  • 1 egg white
  • cups grated Gruyère
  • 2 tablespoons grated Parmesan cheese
  • Pinch of nutmeg
  • 1 teaspoon Dijon mustard


  1. Pre-heat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Bring the milk, water, and butter to a boil in a 3-quart saucepan. Lower the heat and add the flour and salt. Stir vigorously with a wooden spoon until the dough is dry and smooth in the pan. The temperature should read 165 – 175˚F on an instant read thermometer. Let the mixture cool for 5 minutes (if you want to check, it should be lower than 145˚F).
  3. Using an electric hand mixer, add the eggs to the pan, one at a time and beating to incorporate. Then add the egg white and continue to beat until the dough comes together and is smooth. Add the Dijon mustard, pinch of nutmeg and the Gruyère cheese. Stir by hand until combined.
  4. Using a small scoop or spoon, drop 1½ tablespoons of dough, 2-inches apart, onto the prepared cookie sheets. Alternatively, pipe drops of the batter onto the cookie sheet using a pastry bag. Sprinkle a little Parmesan cheese on top of each Gougère.
  5. Bake at 400°F for 15 minutes, and then lower the temperature of the oven to 350°F and bake 5 to 10 minutes longer until the Gougères are golden brown and puffed up. Do not open the oven door while they bake.
  6. Remove from the oven and transfer to a cooling rack. Pierce the Gougères with the tip of a sharp knife to release the steam. (This helps keep the Gougères’ texture so that the interior moisture doesn’t cause them to get soggy.)
  7. Serve warm the same day. If making ahead, you can reheat the Gougères at 300°F for about 15 minutes. To make days ahead, freeze the Gougères unbaked, and bake the day you are planning on serving them. Let the frozen dough balls thaw on the counter for about 30 minutes before baking.
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Comments (2)Post a Reply

  1. 1 star
    I just took this receipe of Gougeres I followed the recipe to everything it said. I I I
    I question no baking soda or baking powder in this recipe so they would raise and be a ball. Needless they came out as dried cookies.. I worked on these all evening I needed for 1;00pm tomorrow. Now I will have to throw them in the garbage and get something tomorrow. The Gruyere cheese was very expensive. I never had problems with your recipes and will never try them again. I should have tried them first but trusted your recipes. I’m very disappointed in these so called cheese puffs.

    Very Unhappy Customer
    Carol Clark


    1. So sorry, Carol Clark, that your Gougères didn’t work out. This recipe has been tested several times, but the consistency does have to be right for choux pastry to rise properly. Baking powder or baking soda is not needed, eggs and the high water content that turns into steam, are what cause the pastry to rise. If the dough is too hot when you add the eggs, it will cook them and prevent rising when baked. It should be under 145°F before adding the eggs. Also make sure you add the eggs one at a time and fully incorporate each one before adding the next one. You want a glossy, thin consistency that still holds its structure. Starting at a high heat and then lowering the temp helps them rise as well. Also, all oven temperatures are different, so your timing may vary slightly, and you only want to cook them until golden brown, so they do not overcook and dry out.

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