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Gougères

Gougères AKA French Cheese Puffs

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Gougères AKA French Cheese Puffs are my debut recipe in the French Fridays with Dorie Group.  Gougères are a savory cream puff flavored with Gruyere cheese. A marvelous starter for when you have company!

I’ve been making cream puffs since I was a teen, but a plain version. My mom’s technique was a tad different from Dorie’s, but once you master it, you can make dessert puffs, eclairs and more!

Gougères in a white bowl with cherries

The two larger photos were added in 2014

Gougères on a small white plate
Gougères AKA French Cheese Puffs on a white plate with one broken open to see the inside texture

Gougères AKA French Cheese Puffs

A dear friend sent me the fabulous new cookbook from Dorie Greenspan: Around My French Table.I was delighted to join a group of bloggers to cook along with them from this cookbook and post about it each Friday. Our first assignment was one of my favorite hors d’oeurves, gougères. I made a lot of pâte à choux growing up…I fondly remember stirring in the eggs with “the” wooden spoon in the kitchen…and helping my mom pull out the soft and delicious interiors in preparation for stuffing.

Gougères in a white ceramic bowl on a red and white napkin

What are Gougères?

A gougère, a French cheese puff, is a “baked savory choux pastry made of choux dough mixed with cheese”, usually a Swiss cheese like Gruyere, Emmenthal or Compte. I typically use Gruyere.

I served these to my friends who came over to bake cupcakes on Tuesday night. Dorie’s recipe produced an incredible cheese puff, and received rave reviews.  I had some fresh sweet cherries so I interspersed those among the cheese puffs for those who wanted some fruit with their cheese. I think I was the only cherry eater. Everyone else was enamored with the other option! Until you purchase your own copy of Dorie’s cookbook (you will NOT be disappointed!), I will share a recipe for gougères I’ve used numerous times. It has the addition of dried mustard and cayenne, but eliminating those will give you a recipe similar to Dorie’s.  If you’re interested in buying the cookbook,Around My French Table, it’s available on Amazon. Bon appetit!

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Gougères

Gougères

Aa savory, cheesy cream puff that is a marvelous appetizer

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup flour
  • 4 eggs
  • 1 cup Gruyere cheese, grated
  • 1 teaspoon dry mustard
  • Pinch of cayenne pepper

Instructions

  1. Preheat oven to 375º.
  2. Bring water, butter, salt and pepper to a boil in medium saucepan. Remove from heat.
  3. Add flour and mix well with wooden spoon. Add 4 eggs, one at a time, mixing in well before adding the next. Stir in cheese, mustard and cayenne.
  4. Drop by tablespoonfuls onto parchment lined baking sheet. Bake for 30-40 minutes till firm and golden.

Notes

Recipe from my sister, Katie

French Fridays with Dorie
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16 comments on “Gougères AKA French Cheese Puffs”

  1. Your Dorie Greenspan cook-and-blog-along sounds fun, Liz. I’m on the list to check this book out of the library, but it may be November before my number comes up. I’m looking forward to reading your posts. I love gougeres!

  2. These remind me so much of the Brazilian pao de queijo (cheese bread). I bet they taste just as good. I love all those little air pockets in your gougeres.

  3. They look gorgeous! I like the idea of adding dry mustard; it must add a piquant taste.

  4. Thanks, everyone…these were superb!

    Cakelaw, I used 5 eggs (Dorie’s recipe) for the photos…I only posted my recipe for friends who didn’t have the cookbook, yet 🙂 You have to vigorously stir to incorporate the eggs…I didn’t use the food processor, either (too lazy to clean another kitchen tool!), but instead used the old fashioned method with a wooden spoon. I hope yours were still yummy!

  5. Sis. Boom, I’m glad you’re in my camp…but the plain version was glorious, too!

    Karen, thanks for the warm welcome 🙂

  6. Thanks, Kate…both pretty and delicious!

  7. Oh great. Another cookbook I have to have.

  8. Serene, I used large eggs. I wonder if it’s because I didn’t use the food processor, but instead just stirred in the eggs with a wooden spoon?

  9. Yes, you must get this cook book, Leef…you won’t be disappointed!

    Thanks you Shandy and Candy Girl 🙂

  10. Gosh, thank you all…they were wonderful, weren’t they?

  11. Beautiful gougeres! So glad you enjoyed the book – what a great gift. I loved these and will be making more!

    mike
    FFwD blog
    web.me.com/mikejdunlap

  12. Thanks, Mike!

  13. Thank you, Spike!!!

  14. Thanks, Amy 🙂

  15. I’ve never heard of these…but I have all the ingredients and they sound delicious. One question…when would one traditionally eat these? is this a dinner hors d’oeuvres or lunch…breakfast?

  16. Gwenevere, these little cheese puffs make great hors d’oeuvres. Thanks for stopping by my blog 🙂

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