Authentic French Gougères (Cheese Puffs)

Crispy on the outside, airy on the inside, and bursting with rich, cheesy flavor—Gougères are a quintessential French appetizer that’s elegant yet simple to make. These savory cheese puffs are made from pâte à choux (choux pastry) and traditionally filled with Comté or Gruyère cheese. Perfectly paired with wine, they’re ideal for entertaining or enjoying as a light snack.

Why You’ll Love This Recipe

• Classic French flavor: Made with traditional pâte à choux and quality cheese like Comté, this recipe offers a true taste of Burgundy.
• Elegant yet easy: With just six core ingredients and step-by-step instructions, anyone can master this impressive dish.
• Perfect appetizer or snack: Gougères are ideal for parties, wine nights, or pre-dinner nibbles.
• Light and airy texture: Proper technique ensures a hollow, delicate puff with pockets of melted cheese.
• Crowd-pleasing: These cheese puffs are always a hit, whether served warm or at room temperature.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Water
• Fine sea salt
• Unsalted butter (preferably cultured or European-style)
• All-purpose flour
• Comté cheese (or Gruyère, or mature Cheddar)
• Free-range eggs (at room temperature)

Directions

1. Prepare the dough base
   Preheat oven to 400°F (200°C). In a large saucepan over medium-high heat, combine the water, salt, and butter. Bring to a simmer, then remove from heat and add the flour all at once.
2. Dry out the dough
   Stir vigorously with a wooden spoon until the dough comes together. Return the saucepan to the heat and stir continuously for 5 minutes to remove excess moisture.
3. Cool the dough
   Transfer the dough to a large mixing bowl or stand mixer and let it cool slightly while you prepare the cheese.
4. Prepare the cheese
   Remove the rind from the cheese. Grate 50 g (2 oz) finely and set aside. Cube the remaining cheese into ¼-inch (0.5 cm) pieces.
5. Incorporate the eggs
   Add one egg at a time to the dough, mixing thoroughly after each addition. Continue until all eggs are incorporated and the dough is smooth and silky.
6. Add the cheese cubes
   Fold the cheese cubes into the dough until evenly distributed.
7. Shape the gougères
   Scoop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them 1 inch (2.5 cm) apart. Sprinkle the tops with grated cheese.
8. Bake
   Bake for 20 minutes, or until golden and puffed. Bake in two batches if necessary.
9. Serve
   Serve warm or at room temperature for optimal flavor and texture.

Servings and timing

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: Makes approximately 40 gougères

Variations

• Herb-infused: Add fresh thyme, rosemary, or chives to the dough for an herbal touch.
• Spicy: Mix in a pinch of cayenne or smoked paprika for a subtle kick.
• Cheese swap: Try Parmesan, aged cheddar, or Emmental for different flavor profiles.
• Mini gougères: Use smaller scoops for bite-sized party nibbles.
• Stuffed gougères: Once baked, fill with herbed cream cheese or savory mousse for an elevated appetizer.

Storage/Reheating

• Storage: Store cooled gougères in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, refrigerate for up to 5 days.
• Freezing: Freeze unbaked scoops on a tray, then transfer to a zip-top bag. Bake directly from frozen, adding 2–3 minutes to baking time.
• Reheating: Warm in a 325°F (160°C) oven for 5–7 minutes to revive crispness.

FAQs

What is the origin of gougères?

Gougères originate from the Burgundy region of France and are traditionally served during wine tastings and celebrations. They are a savory spin on classic French choux pastry.

Can I make gougères ahead of time?

Yes, you can prepare the dough ahead and refrigerate for up to a day. You can also freeze scooped dough for later baking.

Why didn’t my gougères puff up?

This usually happens if the dough wasn’t dried out properly or the oven was opened during baking. Stir the dough thoroughly and avoid opening the oven door while baking.

Can I use pre-shredded cheese?

Pre-shredded cheese often contains anti-caking agents, which can affect texture. For best results, use freshly grated cheese.

Is a stand mixer necessary?

No, a wooden spoon works just fine, though a stand mixer does make incorporating the eggs easier.

What type of cheese works best?

Comté is traditional, but Gruyère, mature Cheddar, or Emmental are excellent alternatives.

How do I know when the gougères are done?

They should be golden brown, puffed, and feel light when lifted. Avoid underbaking, as they may collapse when cooled.

Can I add other ingredients?

Yes, diced ham, herbs, or spices can be folded into the dough for additional flavor.

Do gougères need to be served immediately?

While best warm, they can be served at room temperature and still taste excellent.

Can I reheat leftover gougères?

Yes, reheat in a moderate oven (325°F/160°C) for 5–7 minutes to restore crispness.

Conclusion

Authentic gougères are a showcase of French culinary elegance—yet surprisingly easy to make at home. Whether you’re entertaining guests or indulging in a quiet glass of wine, these savory cheese puffs deliver both comfort and sophistication. Mastering the technique of pâte à choux and understanding the importance of quality cheese and precise measurements will ensure consistently delightful results. Enjoy them fresh from the oven or reheated to perfection—either way, they’re sure to impress.

Authentic French Gougères (Cheese Puffs)

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Authentic Gougères are classic French cheese puffs that are light, airy, crispy, and packed with cheesy flavor. Perfect as an appetizer or snack, these gougères pair wonderfully with wine and are made using a simple choux pastry dough enriched with Comté or Gruyère cheese.

• Author: Mari
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 40 gougères 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 450 ml (2 scant cups) water
• 10 g (2 teaspoons) fine sea salt
• 125 g (½ cup) unsalted butter (preferably cultured or European-style)
• 250 g (2 cups) all-purpose flour
• 300 g (11 ounces) Comté cheese (or Gruyère, or mature Cheddar)
• 6 free-range eggs (at room temperature)

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Instructions

1. Preheat the oven to 400°F (200°C). In a large saucepan over medium-high heat, combine water, salt, and butter. Bring to a simmer.
2. Remove the saucepan from heat and add the flour all at once, stirring until it forms a dough.
3. Return the saucepan to the heat and stir vigorously for 5 minutes to dry out the dough.
4. Transfer the dough to a large mixing bowl or stand mixer bowl to cool.
5. Remove the rind from the cheese. Grate 50g and cube the remaining 250g into small ¼-inch cubes.
6. Stir in one egg at a time into the cooled dough, mixing until smooth before adding the next.
7. Fold in the cubed cheese until evenly distributed.
8. Scoop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing 1 inch apart. Use a spoon to help release sticky dough.
9. Sprinkle each gougère with grated cheese.
10. Bake for 20 minutes until puffed and golden. Repeat in batches if needed.
11. Serve warm or at room temperature.

Notes

• Weigh your ingredients for accuracy; baking is precise.
• Use room temperature eggs for better incorporation.
• Use cubed cheese in the dough for pockets of melted cheese; reserve grated cheese for topping.
• Keep a 1:1 ratio of cheese to flour for perfect texture.
• Do not skip drying out the dough—it ensures proper puffing.
• Let the dough cool before adding eggs to avoid scrambling them.
• Don’t open the oven while baking to prevent collapse.

Nutrition

• Serving Size: 1 gougère
• Calories: 75
• Sugar: 0.3 g
• Sodium: 85 mg
• Fat: 5.5 g
• Saturated Fat: 3.3 g
• Unsaturated Fat: 1.9 g
• Trans Fat: 0 g
• Carbohydrates: 3.6 g
• Fiber: 0.1 g
• Protein: 2.8 g
• Cholesterol: 32 mg