Gougères

These French cheese puffs are the perfect one-bite starter for any occasion.

Makes
45
Time
1 hour 15 minutes

CHRISTOPHER TESTANI

Updated on October 4, 2021

A longtime favorite of SAVEUR staffers and readers, these irresistible French cheese puffs are the perfect hors d’oeuvre. Believed to originally come from Burgundy, these savory choux pastries are commonly made with grated Gruyère, but Comté or Emmentaler work just as well. If you want to make gougères ahead, freeze them after scooping them into balls, ideally directly on the baking sheet, then bake them straight from the freezer (they will need a few additional minutes in the oven). Gougères are best enjoyed when they are still warm but can also be served at room temperature, making them perfect for parties.

Featured in “Our Best Recipes of All Time” in the Winter 2019 issue.

Ingredients

½ cup whole milk
8 Tbsp. unsalted butter, cut into small cubes
½ tsp. kosher salt
1 cup all-purpose flour
4 large eggs, at room temperature
6 oz. Gruyère cheese, coarsely grated (1½ cups)

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Instructions

Step 1

Position two racks in the center and lower third of the oven and preheat to 425°F. Line two large baking sheets with parchment and set aside.

Step 2

To a medium pot over high heat, add the milk, butter, salt, and ½ cup water, and bring to a boil. Add the flour and use a wooden spoon to beat the mixture until a soft dough forms. Turn the heat to medium and cook, stirring continuously, until the dough pulls away from the sides of the pot as you stir, 2–3 minutes. Transfer to a large bowl, then use a hand mixer to beat in 1 egg until smooth. Repeat with the remaining eggs until all are incorporated, then stir in the cheese.

Step 3

Using a 1-ounce scoop or medium spoon, portion 2-tablespoon-size scoops of batter onto the prepared baking sheets, spacing at least 2 inches apart. Quickly transfer the gougères to the oven and immediately turn the temperature to 375°F. Bake until firm and pale golden brown, 25–30 minutes. Serve warm or at room temperature.

Position two racks in the center and lower third of the oven and preheat to 425°F. Line two large baking sheets with parchment and set aside.
To a medium pot over high heat, add the milk, butter, salt, and ½ cup water, and bring to a boil. Add the flour and use a wooden spoon to beat the mixture until a soft dough forms. Turn the heat to medium and cook, stirring continuously, until the dough pulls away from the sides of the pot as you stir, 2–3 minutes. Transfer to a large bowl, then use a hand mixer to beat in 1 egg until smooth. Repeat with the remaining eggs until all are incorporated, then stir in the cheese.
Using a 1-ounce scoop or medium spoon, portion 2-tablespoon-size scoops of batter onto the prepared baking sheets, spacing at least 2 inches apart. Quickly transfer the gougères to the oven and immediately turn the temperature to 375°F. Bake until firm and pale golden brown, 25–30 minutes. Serve warm or at room temperature.