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Yummy little French puffs filled with warm, gooey Gruyere cheese.MORE+LESS-

Updated September 25, 2017


tablespoons diced unsalted butter, room temperature

1 1/2

cups Gold Medal™ Organic Unbleached All-Purpose Flour


cup grated Gruyere cheese (or some other soft, sharp flavored cheese)

Parmesan cheese for sprinkling

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  • 1

    Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.

  • 2

    In a medium saucepan over medium heat, combine butter, water and salt. Whisk until butter is melted.

  • 3

    Add 1 cup flour, stirring rapidly until a ball forms and pulls away from the sides, about 5 minutes. Stir until it's no longer sticky.

  • 4

    Remove saucepan from heat and let mixture cool, about 3 minutes.

  • 5

    Pour mixture into a stand mixer bowl fixed with the paddle attachment. Add in eggs one at a time, stirring it into the mixture. Stir in cheese and pepper, and remaining flour. If the mixture is still pretty liquid-y (as in, it can't be held in your hand as one cohesive dough), add in 1 tbsp flour at a time until it is cohesive.

  • 6

    Scoop tablespoonfuls of dough, spaced three inches apart, onto the baking sheets. Sprinkle with Parmesan cheese. Bake 30 minutes or until gougeres are a golden brown, rotating halfway through. The insides should be slightly moist when done.

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More About This Recipe

  • It’s hard to believe sometimes, but there is such a thing as “too much of a good thing.” When it comes to recipes, this is especially true. I mean, who wants to eat a cake made with fudge, peanut butter, toffee, caramel and bacon?OK, this could actually be good – but I think you get the point. Sometimes, simpler is better.That’s why I love these Gougeres. They’re simple to make, and there’s a clear star of the show on the ingredient list – the warm, gooey Gruyere cheese pocketed in each center. Everything else is probably already hiding in your cabinets or refrigerator.And in less than an hour, these babies can be on your dinner table, piping hot and ready to serve with a warm soup or yummy pasta dish.People can be fickle when it comes to cheeses. While my dad and husband could live in a cheese factory, my mother won’t even entertain the thought (we actually tried to get my mother to visit a nearby cheese factory recently – to no avail).Give me Emmentaler and Roquefort any day, but my brothers can’t stand the sight of the stuff. We all have our tastes. So, if you’re feeling queasy at the idea of a Gruyere-filled puff, you can substitute it with sharp cheddar, Parmesan or another tangy, softer cheese.But for those with an undying love for all things cheesy, Gruyere is the best way to go. Its subtle yet pungent flavor, reminiscent of fresh Parmesan but a little more on the wilder side, goes perfect with the mellow flavors of the enriched dough (the butter and eggs, that is).While we enjoyed these bite-sized puffs with creamy broccoli soup, they go great with any light, savory dish. Just be sure to eat them warm and straight from the oven, as they’re best eaten right away.But that shouldn’t be a problem!

Gougeres with Comte Filling

Serves: 8 (makes about 65 small puffs)
Prep Time: 15 minutes
Cook Time: 25 minutes
Make-Ahead: The unbaked gougères can be frozen for up to 1 week. Once frozen the gougères can be stored in an airtight container. Bring the gougères to room temperature before baking. The gougères can be baked up to 2 hours ahead and rewarmed at 175°C for 3 to 4 minutes.

1. Position the racks in the top third and center of the oven and preheat the oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper.

2. In a medium heavy saucepan, combine the butter, 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 cup of water. Bring the mixture to a boil over medium-high heat. Add the flour all at once and mix with a wooden spoon until the mixture has formed a ball. Continue to cook the mixture over medium-low heat, stirring, for 1 to 2 minutes, or until the taste of flour has cooked out of the dough.

3. Transfer the dough to a large bowl and, using an electric mixer, beat the dough on medium speed for about 3 minutes, or until the dough comes to room temperature. Add the eggs one at a time, completely incorporating each egg before adding the next. Scrape down the sides of the bowl before adding the next egg. Stir in the cheese.

4. Transfer the dough to a piping bag. Pipe 2.5cm rounds of the dough onto the prepared baking trays, spacing about 3cm apart to allow the gougères to expand as they bake. Lightly sprinkle the fleur de sel over the gougères. Bake for 20 to 25 minutes, or until puffed and golden brown.

5. Pipe comte crémeux into gougères and serve warm.

Directions for Comte Cremeux

Makes: 2 cups
Prep Time: 10 minutes
Cook Time: 15 minutes

1. In a medium saucepan, melt butter over medium-low heat. Add flour and stir for about 5 minutes, or until a smooth paste forms.

2. Meanwhile, in a small saucepan, heat cream and milk together until scalded.

3. Gradually add hot cream-milk to butter mixture, and whisk continuously until smooth. Bring sauce to a boil.

4. Cook for 10 minutes, stirring constantly, then remove from the heat.

5. Immediately add cheese one small handful at a time, and stir until melted and smooth. Season with salt and pepper.

6. Strain cheese mixture through fine sieve. Transfer to piping bag with long narrow tip.

7. Pipe warm cheese mixture into gougères. Serve immediately.

1. Combine carrots, celery, and onion in a large pot of water and bring to a boil.

2. Add shrimp, cover, and remove pot from heat. Set aside about 3 minutes, or until shrimp are just cooked through. Do not over cook the shrimp.

3. Remove shrimp from cooking liquid and chill on ice in fridge.

1. Sweat shallot and garlic in a hot pan with olive oil.

2. Add clams, mussels, parsley, and wine.

3. Cover and cook until mussels and clams open.

4. Transfer mussels and clams to a flat tray to cool down.

5. Once cool, place in fridge until ready to assemble platter.

1. In bowl, whisk vinegar and shallots. While whisking, slowly whisk in the oils. Season to taste with salt and pepper. Refrigerate until cold.

1. On a large deep sided platter or bucket, place crushed ice. Decoratively arrange shrimp, mussels, clams, and oysters.

2. Serve with the lemon to squeeze over, the vinaigrette, and some crusty bread.

1. In a large pot over medium-high heat, add 1/2 litre water, sea salt flakes, pink salt, thyme, bay leaves, coriander seeds, orange zest, lemon zest, cinnamon stick, cloves and juniper. Bring mixture to a boil, whisking to dissolve salt and sugar. Remove pan from heat and stir in 1 1/2 litres water. Cool brine to room temperature.

2. In a large container, combine duck legs and brine. Cover and refrigerate. Brine duck legs for 24 hours.

1. Preheat oven to 150°C (130°C fan-forced).

2. Rinse duck legs thoroughly under cold water and pat dry. Place duck fat in a large high-sided roasting pan that is wide enough to fit duck legs in a single layer and place pan over medium heat to melt fat. When fat has melted, add duck legs to submerge. Cover casserole tightly with two sheets of foil. Transfer to oven and cook for about 3 1/2 hours, or until meat is very tender and pulls easily from bones.

3. Remove duck legs from fat and transfer to a large bowl and leave to cool slightly. (Duck fat can be cooled and reused two or three times, but can get quite salty after repeated use). Remove and discard skin from duck legs. Using your hands, pull meat from bones. Leave meat in as big of pieces as possible, making sure not to shred it too finely. Place duck meat in a large bowl. Add 3 tbs duck fat, sage, sherry vinegar and green peppercorns to duck meat and gently toss to combine. Taste mixture and season with salt if necessary

4. Line a terrine mould that is 15cm in length and 9cm wide and 8cm tall (1 litre capacity) with 2 layers of cling film, leaving about 8cm of overhang on each side of mould to fold over top of terrine when filled. Transfer duck mixture to prepared mould, packing down into an even layer to remove any air pockets. Fold overhanging cling film over top of terrine to cover. Using a cocktail skewer, poke holes through cling film to prevent air bubbles in terrine. Cut a piece of cardboard to fit the size of terrine and place on top of terrine. Place about 1kg of tinned vegetables over cardboard to weigh down terrine. Place in refrigerator to set terrine, about 8 hours.

1. Unmold terrine and cut crossways into 1cm-thick slices. Allow slices to sit at room for about 10 minutes to temper slightly.

Recipe Summary

  • 1/2 cup water, plus more if needed
  • 1/2 stick unsalted butter
  • 1/2 teaspoon sugar
  • 1/4 teaspoon coarse salt
  • 1/2 cup all-purpose flour
  • 2 large eggs, plus 1 egg yolk for brushing
  • 1 ounce Parmesan cheese, grated (1/4 cup)
  • 2 ounces Gruyere cheese, coarsely grated (3/4 cup)

Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.

Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.

Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.

Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.

Gougères (Choux Pastry Cheese Puffs) Recipe

Why It Works

  • Using temperatures to determine choux stages of doneness is more reliable than the traditional method's guesswork.
  • A 30-minute rest in the cooling oven after baking ensures crisp gougères that don't soften from the steam initially trapped within.

Gougères are small puffs made from choux pastry mixed with grated cheese, usually Gruyère or a similar French alpine cheese (though many other semi-firm cheeses, like cheddar, will work). They're baked until puffed and hollow, crisp and golden on the outside and tender within.

You can read more about the science and technique of choux in our guide to the basic paste. This recipe relies on all the same key steps: using an instant-read thermometer to gauge when the flour paste has been sufficiently heated, then cooling it just enough to safely beat the eggs in without risk of them scrambling. After that, we mix in grated cheese along with a pinch of nutmeg and black pepper, for extra layers of aromatic complexity. We also like to sprinkle a little extra cheese on top of each puff for an extra cheesy bite.

Gougères are a great snack either before a meal or alongside drinks—just make sure to serve them warm, as the addition of cheese means gougères are less enjoyable when they've fully cooled.

Recipe Summary

  • 1 cup water
  • 9 tablespoons unsalted butter
  • 3 pinches salt
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 1 ¾ cups freshly grated Comte cheese, divided
  • freshly ground black pepper to taste
  • 1 egg yolk
  • 1 tablespoon water

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine 1 cup water, butter, and salt in a saucepan over medium heat and bring to a boil. Cook until butter has melted, about 5 minutes. Remove saucepan from heat. Add 1 cup plus 2 tablespoons flour all at once and mix vigorously with a wooden spoon until a smooth dough forms. Return saucepan to low heat briefly cook and stir until dough pulls away from the pan and starts to dry out, about 2 minutes. Remove from heat and set aside to cool for 1 minute.

Beat eggs into the dough, 1 at a time, beating thoroughly after each addition. Add 1 cup grated Comte cheese and season lightly with pepper.

Use 2 teaspoons to place small mounds of dough onto the prepared baking sheet, leaving space between them.

Stir together egg yolk and 1 tablespoon water in a bowl and brush onto the dough mounds. Sprinkle with the remaining Comte cheese.

Bake in the preheated oven until puffed up and golden brown, about 20 minutes. Turn off heat and let gougeres cool in the oven with the door half-open.

The original recipe is in metric - metric measurements are 125 g butter, 150 g flour, 100 g plus 80 g Comte cheese.

Savory Filling for Gougeres

If I want to spruce up my gougeres, I personally love just mixing bacon bits and chives to keep things tasty but easy

If you’re wondering how a gougere can be stuffed, well just think of gougeres much like you would a cream puff.

Gougères are really just savory baked cheese puffs. Unlike sweet cream puffs, gougeres utilize cheese and are served as appetizers.

When the dough bakes, the inside becomes somewhat hollow, very much like a cream puff, making it simple to fill.

That’s because these cheese puff balls are made from the same pastry dough as cream puffs, a dough called pâte à choux. This dough is made with a paste-like batter that is either piped or scooped into round mounds onto a baking sheet.

French gougeres puff up as they bake in a hot oven and turn golden throughout.

It may feel like the dough a bit runnier than cream puff dough – you can thank the cheese for that.

But the key is to really stir that dough over the heat long enough to get out as much moisture as you can ahead of time. You can also let the dough rest for about 10 minutes before you try piping it out.

Whether you choose to add a gougeres filling for your savory cheese puffs or not is truly a matter of preference. The cheesy puffs are delicious enough on their own.

Normally, the taste of pâte à choux is not very flavorful on it’s own. In the case of dessert puffs, the custard filling delivers all the magic.

For gougeres, however, we use a bold and salty cheese like gruyere to give the dough wonderful flavor. Any extras like bacon and chives are just a bonus.

If you’ve never heard of it, you may be wondering what gruyere is? It just happens to be one of my favorite French cheeses. Similar to mozzarella, gruyere melts really well.

Unlike mozzarella, however, it tends to be a more firm cheese and has a nutty edge. Trader Joe’s makes a wonderful combination version of gruyere and cheddar cheese and sells its for a few dollars, making it really cost-effective and incredibly tasty.

I love using gruyere in a variety of recipes, including classic grilled cheese as well as a topping for my French onion soup. It’s the type of cheese that turns these french cheese puffs into addictive, crowd-pleasing bites.

Steps to make Cheesy Mushroom Gougeres

Heat oven and prepare baking sheet

Preheat the oven to 425 °F and line a large baking sheet with parchment paper.

Saute mushrooms

Heat oil in a large pan over medium heat. Add 8 ounces of finely chopped mushrooms. Season with salt, pepper, and thyme and cook until softened. Set aside to cool.

Make dough

Combine ½ cup of water with ½ cup of milk, 4 tablespoons of butter and ¼ teaspoon of salt in a saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Add 1 cup of flour and stir quickly into the mixture using a wooden spoon until the dough starts to pull away from the pan and forms a ball. Cook for one extra minute while stirring.

Add eggs

Remove the dough from the heat and place in a stand mixer. Let cool before mixing in 4 large eggs one at a time. Continue to mix until fully combined.

Add cheese and mushroom

Add 8 ounces of cheese and the mushroom mixture. Mix until fully combined.

Place gougeres on the baking sheet

Use a 1-tablespoon cookie scoop to drop rounds 2 inches apart on the prepared baking sheet.

Bake in the preheated oven for 10 minutes until the pastry is golden brown.

Gougeres - Recipes

Gougères are among the most popular hors d’oeuvres in France. A traditional specialty of the Burgundy region, gougères are often made with Gruyère cheese. You can also use other cheeses (such as parmesan) to add an extra depth. Enjoy these with a glass (or two) of good French wine.


  • 1½ C water
  • ½ C unsalted butter, cut into small cubes
  • 1 tsp (5 g) salt, divided
  • 1½ C flour
  • 6 lg eggs
  • 1 C (130 g) grated Gruyère cheese, packed
  • ½ C (90 g) good quality parmesan cheese, packed
  • ½ tsp (2 g) fresh ground pepper
  • ½ tsp (2.5 g) salt


Place one oven rack in top third and a second rack in bottom third of oven preheat to 400°F (204°C). Line two rimmed baking sheets with lightly greased parchment paper. In a 3- or 4-qt saucepan over medium heat, bring water, butter and half the salt to a simmer, stirring until butter melts. Add flour all at once, stirring rapidly with a wooden spoon until mixture forms a smooth, thick paste with no lumps. Remove pan from heat allow mixture to cool until it feels just warm. Using a hand-held mixer, beat in one egg at a time until all are incorporated. Stir in cheese, pepper and remaining salt. Drop spoonfuls of dough 3 inches apart onto prepared baking sheets. Bake until dough is puffed and golden brown, about 30 minutes, swapping position of baking pans halfway through.

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Hello Team Epicurious - It would very helpful if you could have all measures in weights. It would take away all minor anomalies

I don't understand the comments about dough being too watery or the gougere coming out like "flat cookies". I have made exactly as written twice, and they are delicious, puffy, golden brown, tasty bites! I've not piped them, but I could see that making their shape a bit more uniform for a fancier event. Otherwise, this is a perfect recipe!

Made these according to the recipe and they were like flat cookies. The batter was very runny. Very disppointing. I have made gougeres before using other recipes and have never had a problem.

Easy, great, last minute treat for people stopping over for cocktails. Didn't have quite enough of the correct cheese so used a few teaspoons of parmesan to bring it to one cup. Delicious, easy, used the tip to use the food processor. Great!

This recipe didn't turn out well, and I'm not sure why. I cut the recipe in two and using all the right proportion, the dough ended up very wet and runny, so I was unable to shape the gougeres into balls. I have a cream puff recipe that I have been making for years that used roughly the same ingredients and uses the same method, and always turned out great. Not sure what is wrong here. I'll try a different recipe next time.

My first attempt at choux so I was a bit concerned, but they turned out perfectly. I put the dough into a food processor before adding eggs, and then added them one at a time - worked very well. HOWEVER it only took 15 minutes at 400

I have always loved choux, as they are known when used as a pastry. They are so unique and utterly delicious like this, though, that I may think of them now more as a savory dish first. I added toasted walnuts and leeks to mine, to give them a little more depth and complexity. They were devoured. Also, if you don't have a pastry bag, don't worry. You can just scoop them out and plop them on the sheet pan. I used a mini ice cream scoop. Perfect!

Easy and delicious, does it get any better? Everyone loves them!

delicious, airy cheese ball bread. surprisingly easy to make. big hit at my last party. will definitely make again.

This is an easy and elegant choice for bread and contrasts well with almost any fine dinner. I made the dough ahead of time and spooned it into a pastry bag and refrigerated until 1/2 hour before serving my meal. I piped them into generous rounds and baked them. Timing was perfect and they were all eaten up!

I grew up on gougeres in the 70s and 80s - my mother is a sophisticated cook! - so I've made these many times. This recipe omits an important step, which is to brush formed mounds with egg wash before baking for a beautiful golden shine and top with more grated Gruyere for a crispy, cheesy top. I also remember forming them with a second, smaller mound on top of the larger mounds, like a two-tiered free-form snowman.

I've made this receipe multiple times and never had a problem. Yes, you do have to make sure you beat the eggs in full. I've never had a problem wtih a thin or runny batter. I've made them in advance to bring to parties where we just reheat them according to the receipe. These little treats are always a hit.

I haven't tried this version, but here are some tips for successful gougere: Taste the cheese. If it's very salty, go easy on the added salt, and vice-versa. You only need to cook the dough on the stove for a couple of minutes, to cook the raw flour taste out. The real trick to getting good "puff" is to beat your eggs well. I use a kitchen aid mixer with the paddle attachment. Stir the hot dough to help it cool for a minute, then turn up the speed and add the eggs one at a time, making sure the dough turns smooth after each addition. Then stir in the cheese. You can also add the pepper to the water/butter at first. That's how I do it. I add minced fresh herbs in with cheese. A few tablespoons should suffice. Use parchment-lined sheet pans and pipe the dough to get uniform shapes. Try attaching a piping coupler to a freezer bag. no tip is needed. The hole in the coupler is the perfect size. Pipe them about the size of a quarter for more bite- size treats. Brush with an eggwash for a beautiful shine. Make sure your oven is hot. I bake mine at 400' for about 15 minutes. If you're baking ahead of time, keep in mind that reheating will brown them further. Once the puffs are cool, freeze them in freezer bags for a few months & have them on hand for impromptu guests. Reheat at 350' for about 5 min. Enjoy!

Give this recipe a try! It's incredibly easy and will impress friends and family. Very easy to eat three of four of these little delights without feeling full. They don't keep well, best eaten there and then (which isn't hard to do!). Interested in playing with the recipe by adding crumbled bacon or chives.

Ok, I made these again and found out it was my mistake they turned out like cookies the first time! I used the ole' kitchen aid this time, and figured out I didn't beat it nearly well enough last time. This time, they are killer, nuff' said.

Mine also turned out like flat cookies! Maybe it was from beating in the eggs with the hand mixer? They were tasty though, but ugly!

I found this to be the best recipe for gougeres yet. Those who said the dough was too thin probably did not cook it long enough. Mine were perfect piping consistency and rose beautifully. I had always beaten the eggs in by hand and felt like I had done 100 push-ups! Loved using the mixer.

Easy and delicious-it was hard not to eat the whole batch in one sitting. Come to think of it, I think we did.

I made this recipe for my mom's 50th birthday party. Was the hit of the party. I totally recommend this for any gathering.

While I agree with the comments that the texture is not what I expected, they were so delicious and simple to make that I have to rave. I brought a huge bowl full of them to a get-together and they were gone in a few minutes. Everyone referred to them as "addictive."

I loved them but it was almost like cookies. when my sister and aunt made them I said I don't like them but I did. But next time we will follow the real thing

My grandniece and I agree with the other reviewers who said the batter was too runny and that the gougeres came out like puffy cookies (She said the recipe should be renamed "gourgere cookies") Mark Bittman's recipe calls for 1 1/2 cups of flour and three eggs. This recipe called for 1 cup of flour and 4 eggs which why the batter was too runny. Next time we'll try Bittman's recipe.

Made these for a Mother's Day brunch and was satisfied with the results, if not overly thrilled. I have a question: about how long did it take the dough to pull together in a ball and form a film on the bottom of the pan? I'm not sure I cooked the dough on the stovetop long enough, and maybe that's why the dough was so thin.

Mine also turned out runny and flat, taste was good, but not the appearance I expected. Will compare to other recipes.

i made these a few hours ahead for a dinner party. they reheated beautifully. my guests loved the texture and gruyere flavour of the gougeres.

Cheddar-Walnut Gougères

Jenny Huang for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophie Leng.

Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you’d use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They’re slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I’ve been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that’s meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It’s good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they’re solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.