Gougères AKA French Cheese Puffs
Gougères AKA French Cheese Puffs are a savory cream puff, or pâte à choux, 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 these turn out just as tasty.
Why You Must Make
- This is Dorie Greenspan’s recipe. That tells you that it’s exceptional.
- Gougeres make an elegant, delicious appetizer.
- Once you know how to make gougeres, you will be able to make their cousins—eclairs and cream puffs!
A dear friend sent me the fabulous new cookbook from (affiliate link) 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.
- Start by preparing your sheet pans by lining them with parchment and preheating your oven. PRO-Tip: Having a hot oven will help start the choux to puff!
- Have the butter cut into tablespoon-sized pieces and add it to the liquids and bring to a vigorous boil.
- Remove pan from heat (or just lower the heat) and mix in the flour. Stir with a wooden spoon until the flour is well incorporated, and there is a slight floury coating on the sides of the pan.
- Next, add the eggs, one at a time, mixing each until it’s incorporated before adding the next. The resulting dough should be smooth and glossy. PRO-Tip: Let this mixture cool a bit, by stirring to prevent your eggs from scrambling when you add them to the dough.
- You may also use a mixer fit with the paddle attachment to mix the choux pastry.
- Finally, stir in the seasonings and cheese.
- You can either scoop out mounds of dough or pipe the dough onto the prepared baking sheet.
- Bake as directed, noting that cheese puffs must be thoroughly baked as if the interior is still moist, it will soften the walls and cause the choux to collapse.
- PRO-Tip: If you want to make cream puffs for dessert, leave out the pepper, mustard, and cheese and add 1 tablespoon of sugar to the dough.
Frequently Asked Questions
A gougère, a French cheese puff, is a “baked savory choux pastry made of choux dough mixed with cheese,” usually a Swiss cheese such as Gruyere, Emmenthal or Compte. I typically use Gruyere. The French term for these cheese puffs is pate a choux, which translates to choux pastry or “cabbage” pastry. Since they are visually similar to little cabbages, they were given this unique name!
Gougères can be stored in an airtight container for about 3 days. You can also freeze them in an airtight container for about 3 months. Just reheat in a 350-degree oven for a few minutes before serving.
Dorie recommends freezing dough mounds, then baking directly from the freezer as needed, adding a couple of minutes to the baking time. To do this, scoop out mounds onto a lined baking sheet, then place the pan in the freezer until the dough is frozen solid. Place frozen dough mounds in a freezer-safe ziptop bag and store in the freezer until needed.
If the cheese puffs are not cooked long enough, the exterior will soften from a still wet middle. The exteriors need to be firm to give the gougeres stability. Also, the liquid to flour ratio may be off. The dough should pipe into nice mounds. If they are flat, you have too much liquid.
This French culinary term is pronounced: goo/zhehr
You May Also Like:
- Pate a Choux Templates from Barbara Bakes
- French Paris-Brest
- Triple Cheese Gougeres
- S’mores Cream Puffs
- Blue Cheese Gougeres
- Lemon Cream Croquembouche
- More of my Best Appetizer Recipes
A savory, cheesy cream puff that is a marvelous appetizer
- 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
- Preheat oven to 375º.
- Bring water, butter, salt, and pepper to a boil in a medium saucepan. Turn off burner.
- Add flour and mix well with a wooden spoon.
- Once the dough has cooled a bit, add 4 eggs, one at a time, mixing in well before adding the next. Stir in cheese, mustard, and cayenne.
- Drop by tablespoonfuls onto a parchment-lined baking sheet. Bake for 30-40 minutes till firm and golden.
Recipe from my sister, Katie
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Amount Per Serving: Calories: 258Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 140mgSodium: 368mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 9g
17 Comments on “Gougères AKA French Cheese Puffs”
Loved these, they puffed up so perfectly! Will make these again.
Gwenevere, these little cheese puffs make great hors d’oeuvres. Thanks for stopping by my blog 🙂
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?
Thanks, Amy 🙂
Thank you, Spike!!!
Beautiful gougeres! So glad you enjoyed the book – what a great gift. I loved these and will be making more!
Gosh, thank you all…they were wonderful, weren’t they?
Yes, you must get this cook book, Leef…you won’t be disappointed!
Thanks you Shandy and Candy Girl 🙂
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?
Oh great. Another cookbook I have to have.
Thanks, Kate…both pretty and delicious!
Sis. Boom, I’m glad you’re in my camp…but the plain version was glorious, too!
Karen, thanks for the warm welcome 🙂
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!
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.
They look gorgeous! I like the idea of adding dry mustard; it must add a piquant taste.
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!