Three-Cheese Gougères

  • Serves

    makes About 4 Dozen


Three distinct cheeses are incorporated into this classic savory pâte à choux snack. More cheese is sprinkled over the tops of the gougères to produce a golden crust.


  • 34 cup whole milk
  • 8 tbsp. unsalted butter, cubed
  • 12 tsp. kosher salt
  • 1 12 cups flour
  • 5 eggs, at room temperature
  • 4 oz. Comté cheese, grated
  • 4 oz. Emmentaler cheese, grated
  • 4 oz. Gruyère cheese, grated


Step 1

Heat oven to 425°. Bring milk, butter, salt, and 1⁄3 cup water to a boil in a 4-qt. saucepan over high. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating well after each addition, until dough is smooth; stir in half each of the cheeses.

Step 2

Transfer dough to a piping bag fitted with a plain 1⁄2" tip. Using a swirling motion, pipe 1 1⁄2"-tall mounds of dough, about 1" in diameter, onto parchment paper-lined baking sheets; sprinkle tops with remaining cheeses. Place in oven and reduce temperature to 375°. Bake gougères until golden brown, about 30 minutes.

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