Gougères Recipe

Home > Recipes > > Gougères

by Michelle
January 7, 2019 (updated May 26, 2023)

Jump to Recipe

4.47 (39 ratings)

Gougères are savory French cheese puffs made from pate a choux dough with Gruyere cheese. They are perfect bite-size appetizers and today you’re going to learn how to make them with loads of step-by-step photos and a video. You’re going to want to add these to every party menu from now on!

Today we are tackling a popular French pastry – gougères! These beautiful little cheesy, airy, ADDICTING gougères are made from pate a choux dough (hello cream puffs, profiteroles and eclairs!) that is loaded with Gruyere cheese.

They make the perfect appetizer or addition to your wine-tasting night. If you’ve ever thought that these were too difficult to make, tackle one batch and you’ll want to make them ALL THE TIME.

What Are Gougères?

Gougères are savory French cheese puffs, made of pate a choux dough that is mixed with cheese. Historically, they were served cold in wine cellars during tastings, but they can also be served warm or at room temperature as a traditional appetizer. The size of gougères can vary wildly, anywhere from bite-size 1-inch pastries to four inches in diameter.

The cheese traditionally used in gougères is grated Gruyère, other cheeses can be substituted. Drier cheeses like Parmesan work well since they don’t create additional moisture during the baking process, which has the potential to create soggy gougères.

Usually cheese is the only filling used, but sometimes an additional savory filling is added, such as mushrooms, ham or beef.

How to Make Gougères

While they look impressive and might be intimidating, gougères are fairly easy to make. Once you tackle them the first time, you’ll want to churn out multiple batches the next time you need bite-size appetizers!

Pate a Choux Dough – Gougères are based on this classic pastry dough that’s also used to make things like profiteroles, cream puffs, and eclairs. The dough is made from butter, water, milk, flour and eggs. I also add some salt and pepper for flavoring. The butter, water, milk, salt and pepper are brought to a boil, then the flour is added and the dough is mixed until it appears to have dried out (and there will be a bit of a “crust” on the pan). Off the heat, the eggs are beat in one at a time (using either an electric mixer or by hand) until a silky smooth dough is formed.

CHEESE! By far the most important part of gougères is the cheese; I use a hefty amount of Gruyere, which is my absolute favorite for this recipe, but if availability or cost is an issue, you can substitute an equal amount of grated Swiss or Parmesan cheese. As you mix the cheese into the still-warm dough, it begins to melt into the dough.

Pipe or Scoop – Traditional gougères are made by placing the dough into a pastry bag fitted with a large round piping tip and piping the dough onto a baking sheet in rounds. You can also use a cookie scoop or two spoons to dollop the dough onto a baking sheet. I left them rustic looking, but you can use slightly wet hands to smooth out or shape the mounds.

Bake – The gougères are baked first at a very high temperature so the blast of hot air gives them maximum puffiness, then the temperature is turned down for the remainder of the bake time so that they can finish baking completely inside without scorching the tops.

Gougères Recipe Notes

You can substitute grated Swiss or Parmesan cheese for the Gruyere.
You can substitute ⅛ to ¼ teaspoon cayenne pepper for the black pepper if you prefer an all-over spicier flavor.
You can use all water instead of half water, half milk.
You can mix the eggs into the dough using a simple wooden spoon, a hand mixer, or a stand mixer.
The dough can be portioned onto the baking sheet using a pastry bag with piping tip, a cookie scoop, or two spoons.
The baking time listed is for 1 to 2-inch gougères; if you choose to make them larger, I would reduce the initial bake time at 425 degrees to 5 minutes, then bake at 350 degrees until finished.
Freshly-baked gougères are best eaten the same day that they are made, though you can store in an airtight container at room temperature for up to 2 days and eat at room temperature, or re-heat in a 325-degree oven.
To Freeze Un-Baked Gougères: Prepare the dough and pipe onto a baking sheet. Place the baking sheet in the freezer until the gougères are completely frozen, 1 to 2 hours. Once frozen, transfer to a ziploc freezer bag and store in the freezer for up to 2 months. To bake from frozen, bake at 425 degrees for 5 minutes, then at 350 degrees for 15 to 20 minutes.
To Freeze Baked Gougères: Cool completely after baking, then place in a ziploc freezer bag and freeze for up to 2 months. To reheat, place in a 350-degree oven for 6 to 8 minutes, or until warmed through.

If you’ve ever been intimidated by French pastries or just looking to try something brand new to you, I hope you’ll give these light, airy, cheesy gougères a try!

If You Like Gougères, Try These Recipes:

Antipasto Squares
How to Create an Epic Cheese Board
Cheesy Pepperoni Bites
Homemade Cheez-Its

Watch the Recipe Video:

Four years ago: Chewy Peanut Butter-Chocolate Chip Granola Bars
Five years ago: My Grandma’s Biscotti Recipe
Six years ago: Soft Pretzels
Eight years ago: Apple Cinnamon Bread

Yield: 30 gougères

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Gougères are savory French cheese puffs made from pate a choux dough with Gruyere cheese. They are perfect bite-size appetizers!

4.47 (39 ratings)

Print Pin Rate

Ingredients

8 tablespoons unsalted butter
½ cup milk
½ cup water
½ teaspoon salt
¼ teaspoon black pepper
1 cup all-purpose flour
4 eggs, room temperature
6 ounces Gruyere cheese, grated

Instructions

Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
Place the butter, milk, water, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the cheese and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
Transfer the dough to a pastry bag fitted with a large round piping tip (I recommend Ateco #809), and pipe 1-2 tablespoons of dough onto the prepared sheets.Alternately, use a medium cookie scoop, drop the dough onto the prepared baking sheets, leaving 2 inches between them. You can wet your hands and gently smooth out the scoops, if you’d like.
Bake for 10 minutes, reduce oven temperature to 350 degrees F, and continue to bake until puffed and golden brown, an additional 5 to 10 minutes. Allow to cool for at least 5 minutes, then serve warm or at room temperature.

Notes

You can substitute grated Swiss or Parmesan cheese for the Gruyere.
You can substitute ⅛ to ¼ teaspoon cayenne pepper for the black pepper if you prefer an all-over spicier flavor.
You can use all water instead of half water, half milk.
You can mix the eggs into the dough using a simple wooden spoon, a hand mixer, or a stand mixer.
The dough can be portioned onto the baking sheet using a pastry bag with piping tip, a cookie scoop, or two spoons.
The baking time listed is for 1 to 2-inch gougères; if you choose to make them larger, I would reduce the initial bake time at 425 degrees to 5 minutes, then bake at 350 degrees until finished.
Freshly-baked gougères are best eaten the same day that they are made, though you can store in an airtight container at room temperature for up to 2 days and eat at room temperature, or re-heat in a 325-degree oven.
To Freeze Gougères: Prepare the dough and pipe onto a baking sheet. Place the baking sheet in the freezer until the gougères are completely frozen, 1 to 2 hours. Once frozen, transfer to a ziploc freezer bag and store in the freezer for up to 2 months. To bake from frozen, bake at 425 degrees for 5 minutes, then at 350 degrees for 15 to 20 minutes.
To Freeze Baked Gougères: Cool completely after baking, then place in a ziploc freezer bag and freeze for up to 2 months. To reheat, place in a 350-degree oven for 6 to 8 minutes, or until warmed through.

Calories: 76kcal, Carbohydrates: 3g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 36mg, Sodium: 68mg, Potassium: 22mg, Vitamin A: 185IU, Calcium: 67mg, Iron: 0.3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

50 Comments on “Gougères”

Cathy — February 23, 2020 @ 6:34 am Reply
My first time making gougeres and they were perfect! I was anxious to try them out for a potluck, but they were delicious. They puffed up beautifully. Thanks for this simple, elegant recipe!
Kate Corley — August 16, 2019 @ 9:49 am Reply
Excellent recipe! I’ve made these several times now and the recipe, in my view, is essentially foolproof! I didn’t have the traditional Gruyere cheese, so I substituted a very high quality aged Extra Sharp Vermont White Cheddar (4 oz.) and 2 oz. of freshly grated Romano, Parmesan, Asiago blend cheeses. They came out sooooo good! They store well! Thank you for this delicious recipe!!!
Carly Damien — January 28, 2019 @ 9:57 am Reply
Hey, thanks for sharing. But what’s the real difference between Gruyère and Parmesan? I’ve heard a lot about Parmesan.
Theresa Cohen — January 26, 2019 @ 1:18 am Reply
The girls in our FTP (fill the pot) night loved these! I am sharing the recipe with all of them. Thanks for the first of your “bunch of” recipes for the year!
I wanted to upload a picture of us enjoying them but could not find a way of doing it… I would love to add the picture if possible
Regina Maloof — January 25, 2019 @ 9:26 pm Reply
Thank you for doing this bake along. I had never even tried Gougeres before but they are quite delicious. Mine came out on the lighter side and not the golden brown if your picture. I just made them and will be taking them to book club tonight. Can’t wait for next months recipe.
DrRandy — January 20, 2019 @ 11:08 am Reply
Just finished, will post a photo to Instagram shortly (I believe I am DrGaellon over there). Baking two trays at once was not a great idea – the ones on the lower rack did not puff as high nor brown as well, and even with an extra 2 minutes, were not quite baked through. My piping tip was far too small (the largest plain tip in my kit!) so took a lot of extra effort to pipe; this was my first experience with piping – I bought a piping tip set just to make these.
Kristin McCoy — January 17, 2019 @ 9:08 am Reply
Hello, would you have time to help me develop a recipe using one of your recipes and combining it with another recipe I found and updating the whole thing to give it a fresh fantastic taste? I want to use your fabulous rum cake recipe as the starting place. You are one of my favorite chefs and your rum cake is the best thing I have ever made.
If you’re game, shoot me an email and I will give you my idea!
Thanks, Kristin
Sue — January 17, 2019 @ 6:43 am Reply
I made these over the weekend and they were outstanding! Thanks for a wonderful recipe. We froze a few of them and they were very flat when we reheated them. I want to make them for our friends next weekend. Would it be better to freeze uncooked and then cook when they arrive?
Mel — January 14, 2019 @ 10:49 pm Reply
I eat keto and I found a recipe for this that I can eat. I made some with cheese and some as actual cream puffs. Yum yum! Thanks for the inspiration! Cream puffs were my first signature dessert back when I was a teenager. Whoopee!
Jen — January 13, 2019 @ 3:55 pm Reply
Hi Michelle! I made these, messed up on the butter , and ended up doubling he recipe. My bad! Anyway my vet benefited, and they loved them. Because I was pressed for time, being I had to hit up the vet, I may have under baked the last tray. I discovered that if that happens, and they deflate, no worries, split and toast, even just toast and they will still be delicious, just a tad different. And isn’t that what makes the world go around?
I’m also just wondering if you can see my picture of them on instagram? I’m no familiar with the hashtag thing, and I was wondering if I did it correctly? I posted two photos, one before picture, and an after picture of them on my blue countertop. I also used a small cookie scoop and how easy that was
Cindy — January 12, 2019 @ 6:51 pm Reply
Great recipe! Baked half and froze the other half for another time. Everyone enjoyed them. I will definitely make them again.
- Michelle — January 12, 2019 @ 10:49 pm Reply
  Wooo Cindy! I’m so glad you enjoyed these! Thanks for sharing your feedback!
Abby — January 12, 2019 @ 6:01 pm Reply
Excellent recipe. I made these today. Mine aren’t as puffy as yours. But they taste amazing!!
- Michelle — January 12, 2019 @ 10:48 pm Reply
  Hi Abby, Way to go!! So glad you liked them!
ALLISON WEISMAN — January 12, 2019 @ 6:01 pm Reply
I made these for a luncheon and they were a big hit! Easy and delicious!
- Michelle — January 12, 2019 @ 10:48 pm Reply
  Ahhh I love it! So thrilled you tried them!
Becky — January 12, 2019 @ 3:44 pm Reply
When prepared as the bread for a family meal, what will these pair well with?
- Michelle — January 12, 2019 @ 10:46 pm Reply
  Oh my gosh, I think anything!
Susan — January 12, 2019 @ 8:54 am Reply
Can you substitute salted butter for the unsalted butter? Will that affect their “puffiness” or just taste? If you can substitute, I assume you would reduce or eliminate adding extra salt but reduce by how much? Thank you, in advance, for your response.
- Michelle — January 12, 2019 @ 10:46 pm Reply
  Hi Susan! You can use salted butter if necessary; I would cut down to a pinch of salt. Enjoy! :)
Kathryn Nelson — January 11, 2019 @ 8:21 pm Reply
Very tasty. They came together easily. This time I scooped the dough, they were a bit flat. Next time I will pipe.
Gil — January 9, 2019 @ 8:22 pm Reply
i tried the dough by itself. just to see how it would come out. pate choux…made some fresh whipped cream with cream cheese…they came out great. the next step is the cheese mixed in to see what that is like. thanks for the recipe…
Brenda — January 8, 2019 @ 3:18 pm Reply
So excited about Choux pastry! Never heard of it until watching the Great British Baking Show. I’m going to give it a go!
- Michelle — January 10, 2019 @ 9:21 pm Reply
  I can’t wait to see your gougeres!
Veronica — January 7, 2019 @ 7:17 pm Reply
Choux pastry is on my to-do list this year so perfect timing! Cant wait!
- Michelle — January 10, 2019 @ 9:21 pm Reply
  YAY, love it!
Maryh — January 7, 2019 @ 5:38 pm Reply
Do you think smoked Gruyere would work okay?
- Michelle — January 7, 2019 @ 8:26 pm Reply
  Yessss that would be delicious!
Wendy — January 7, 2019 @ 2:04 pm Reply
I wonder if you have to measure 8 tbsp butter individually or can you just measure 1/2 cup?
- Michelle — January 7, 2019 @ 8:26 pm Reply
  Hi Wendy, Either will work!
Claudine — January 7, 2019 @ 12:53 pm Reply
Hi Michelle! I’m also a Frenchie, yet I have never made these. Isn’t that crazy? Well, I’m excited to join in! Also, I wanted to point out that a profiterole and a cream puff are the same thing! :DDD
- Michelle — January 7, 2019 @ 8:26 pm Reply
  Hi Claudine, So excited to have you join! Yes, same dough and preparation, except profiteroles are usually filled with ice cream and cream puffs filled with pastry cream.
Laketia Johnson — January 7, 2019 @ 10:57 am Reply
Hi Michelle,
I live in Colorado so I am working against high altitude here. Are there any high altitude changes I should make?
- Michelle — January 7, 2019 @ 8:25 pm Reply
  Hi Laketia, From what I’ve read, they are pretty forgiving at high altitude; some people add about a teaspoon more water and a smidge extra flour. I hope that helps!
Shirlee — January 7, 2019 @ 9:27 am Reply
I am making these and want to know can they be frozen after baking.
- Michelle — January 7, 2019 @ 8:16 pm Reply
  Hi Shirlee, Yes they can! I just added notes above about how to freeze and reheat :)
Angela — January 7, 2019 @ 9:00 am Reply
These look so great!!! I first tackled choux pastry a few months ago when Sally made it her monthly baking challenge on SBA– so much easier than it looks and I churned out a ton of cream puffs with pumpkin pastry cream throughout the holidays! I cannot wait to give this savory version a try!
- Michelle — January 7, 2019 @ 8:16 pm Reply
  Pumpkin pastry cream sounds amazing!
Ruth Farajian — January 7, 2019 @ 7:54 am Reply
Can’t wait to get started! I’m going to give it my best shot. It’s nice to know that we’re all making the recipe together, and improving our baking skills at the same time … They look perfect for appetizers.
Christine McMeo — January 7, 2019 @ 6:50 am Reply
I was so excited to read the email about the Bake-Along! I can’t wait to try this out.
Baltimore Lili — January 7, 2019 @ 6:49 am Reply
These look surprisingly easy to make. Do these freeze and reheat well? How should you store them?
- Wendy — January 7, 2019 @ 6:57 pm Reply
  Ditto those questions! Hoping to make a batch on Thursday.
  - Michelle — January 7, 2019 @ 8:16 pm
    Hi Wendy, I added notes above about freezing – you can freeze both before and after baking!
- Michelle — January 7, 2019 @ 8:10 pm Reply
  I added notes above about freezing – you can freeze both before and after baking!
Donna Clarke — January 7, 2019 @ 6:41 am Reply
Where do I go to get the video of you making these?
- Michelle — January 7, 2019 @ 8:09 pm Reply
  Hi Donna, The video is right above the recipe!
Audrey Rugari — January 7, 2019 @ 5:18 am Reply
Also, it’s pronounced “goo-jear” !!!!! ;-))))))))
- susan — January 7, 2019 @ 5:45 am Reply
  Audrey, Thank you for the pronunciation!
Audrey RUGARI — January 7, 2019 @ 5:16 am Reply
As a French person, I am very proud to leave the first comment ! ;-)))
As you say, puff pastry is not as difficult as it looks. I’m not a specialist but I’ve made eclair once and they were excellent.
From what I hear, the key is to really dry the dough in the pan. And as for when to take them out of the oven, they should make a little hollow sound (If I may venture a comment, I think the ones on the photo are a little too cooked, they are usually lighter in colour).
So excited to do this challenge with you!!! Been loving your blog for years! (Although just started diet today so not really a good time to bake ;-))))
- Michelle — January 7, 2019 @ 8:09 pm Reply
  Thanks for the comment, Audrey! Can’t wait to see your gougeres! And I tend to like everything a bit on the browner side, my husband preferred my lesser-done batches ;-)