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Easy French Cheese Puffs (Gougères) Recipe

Easy French Cheese Puffs (Gougères)

These classic French gougères are light, savory cheese puffs made from choux pastry and finely grated Gruyère. They are crisp outside, airy inside, and simple enough for a special occasion or weekend appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 1 cup (240 ml) Water
  • 8 tablespoons (113 g; 1 stick) Unsalted butter, cut into pieces
  • 1 teaspoon Kosher salt
  • 1 cup (125-130 g) All-purpose flour
  • 4 eggs Large eggs, preferably at room temperature
Cheese and Seasoning
  • 1-1 1/2 cups (100-150 g) Finely grated Gruyère cheese
  • 1/4 teaspoon Freshly ground black pepper
Optional Flavorings
  • 1/8 teaspoon Cayenne pepper
  • 1 small pinch Nutmeg
Optional Topping
  • 2-3 tablespoons Additional grated Gruyère

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line one or two baking sheets with parchment paper.
  2. Place the water, butter, and salt in a saucepan and bring the mixture to a full boil, making sure the butter has completely melted.
  3. Remove the saucepan briefly from the heat. Add all of the flour at once and stir vigorously until a smooth dough forms.
  4. Return the saucepan to medium heat and stir the dough for 1-2 minutes, until it pulls away from the sides and leaves a thin film on the bottom.
  5. Transfer the dough to a mixing bowl and let it cool for 3-5 minutes.
  6. Beat in the eggs one at a time, fully incorporating each egg before adding the next. Stir until the dough is smooth and glossy.
  7. Stir in the grated Gruyère, black pepper, and optional cayenne or nutmeg.
  8. Pipe or spoon tablespoon-size mounds onto the prepared baking sheets, leaving about 2 inches (5 cm) between them. Smooth pointed tops with a damp fingertip and sprinkle with additional cheese if desired.
  9. Bake at 425°F for about 10 minutes. Reduce the oven to 375°F (190°C) and continue baking for 15-25 minutes, depending on size, until the puffs are deeply golden, puffed, and firm.
  10. Turn off the oven, crack the door slightly, and leave the gougères inside for 5-10 minutes before serving warm or at room temperature.

Notes

For a richer, softer puff, replace half of the water with milk. Comté, Emmental, sharp cheddar, or a Gruyère-Parmesan mixture can replace some or all of the Gruyère. The dough should be glossy and thick enough to hold a mound; depending on the egg size and flour moisture, the final tablespoon of beaten egg may not be necessary. Do not open the oven during the first 15-20 minutes. To make ahead, pipe the unbaked puffs onto a tray, freeze until solid, transfer to a freezer bag, and bake from frozen, adding several minutes to the cooking time.