Crispy Cheesy Gougères (French Cheese Puffs)

Why You’ll Love This Recipe

• Airy, hollow puffs with a crisp shell and a warmly cheesy interior.
• Foolproof pâté à choux method with clear visual cues at every stage.
• Perfect make-ahead party bite—freeze, then bake straight from frozen.
• Serve plain or split and fill with savory spreads for endless variations.

Grocery List

• Produce: Fresh chives (optional), lemon (if making salmon or goat cheese filling)
• Dairy: Unsalted butter, large eggs, Gruyère or Comté, Parmesan (optional), crème fraîche or heavy cream (for optional fillings), goat cheese (optional)
• Pantry: All-purpose flour, kosher salt, sugar, black or white pepper, nutmeg, olive tapenade (optional), smoked salmon (optional)

Full Ingredients

Gougères (About 36 puffs)

• 1 cup (240 ml) water
• 8 tbsp (113 g) unsalted butter, cut into small cubes
• 1 tsp kosher salt
• 1/4 tsp sugar
• 1 cup (120 g) all-purpose flour
• 4 large eggs (about 200 g without shells), at room temperature
• 1 1/4 cups (125 g) finely grated Gruyère or Comté, divided (1 cup in dough, 1/4 cup for topping)
• 1/4 tsp freshly ground black or white pepper
• Pinch (about 1/8 tsp) freshly grated nutmeg
• Optional: 1 tbsp finely chopped fresh chives (folded into dough)
• Optional topping: 2 tbsp finely grated Parmesan

Optional Fillings & Toppers (pick 1–2)

• Whipped goat cheese: 4 oz (113 g) chèvre + 2 tbsp heavy cream + 1 tbsp minced chives + 1/2 tsp lemon zest + pinch salt
• Smoked salmon crème: 4 oz (113 g) smoked salmon + 3 tbsp crème fraîche + 1 tsp lemon juice + black pepper
• Olive tapenade: 1/2 cup, store-bought or homemade

Step-by-Step Instructions

Step 1: Prep pans and preheat

Heat oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. If piping, fit a piping bag with a 1/2-inch to 3/4-inch round tip (or use a zip-top bag with a corner snipped). Have a small bowl of water ready for smoothing peaks later.

Step 2: Make the panade (the base dough)

In a medium saucepan over medium-high heat, combine water, butter, salt, and sugar. Bring to a full rolling boil, ensuring the butter is completely melted. Add the flour all at once. Immediately stir vigorously with a wooden spoon or stiff spatula. The mixture will look shaggy, then come together into a smooth ball. Continue cooking and stirring for 1–2 minutes until the dough is glossy, pulls away from the sides, and leaves a thin film on the bottom of the pan—this dries the dough so it can hold eggs.

Step 3: Cool the dough slightly

Scrape the hot dough into the bowl of a stand mixer (paddle) or a large bowl if using a hand mixer. Beat on low for 1–2 minutes to release steam and cool slightly. Let sit 2–3 minutes more; the dough should be warm, not hot to the touch (about 140°F/60°C or cooler), so the eggs do not scramble.

Step 4: Beat in the eggs to the right consistency

Lightly whisk the eggs in a measuring cup. With the mixer on medium-low, add the eggs in 3–4 additions, fully incorporating each before adding the next. The mixture may look broken at first—keep going. When finished, the dough should be smooth, glossy, and thick but pipeable. Lift the paddle or spatula: the dough should form a thick “V” or bird’s beak that slowly folds over itself. If too stiff, add 1–2 teaspoons more beaten egg or a splash of water until it reaches this consistency.

Step 5: Add cheese and seasonings

Beat in 1 cup (100 g) of the grated Gruyère, the pepper, nutmeg, and chives (if using) just until evenly distributed. Avoid overmixing. Scrape down the bowl so the dough is uniform.

Step 6: Pipe, top, and bake

Pipe 1 1/2-inch mounds (about 1 tablespoon each) onto the prepared sheets, spacing 2 inches apart. Alternatively, scoop with two spoons. Dip a finger in water and gently smooth any peaks (prevents burnt tips). Sprinkle with the remaining 1/4 cup (25 g) Gruyère and Parmesan, if using. Bake for 10 minutes at 425°F (220°C), then—without opening the oven—reduce heat to 350°F (175°C) and bake 18–22 minutes more until the gougères are puffed, deeply golden, and feel light when lifted. Do not open the oven during the first 15 minutes or they may collapse.

Step 7: Dry and serve (or fill)

Remove the sheets from the oven. Use a skewer to poke a small hole in the side or bottom of each puff to release steam. Turn the oven off, crack the door, and return the trays for 5 minutes to dry the interiors. Serve warm and crisp. For filled gougères, split horizontally and add a teaspoon of whipped goat cheese, salmon crème, or tapenade. Replace the top and serve immediately.

Pro Tips

• Measure by weight when possible—flour and cheese accuracy helps the puffs rise evenly.
• Do not open the oven for the first 15 minutes; trapped steam is what makes them puff.
• Smooth peaks with a damp finger to avoid burnt tips and more even browning.
• If your dough is runny after adding eggs, whisk in 1–2 tbsp extra flour just until it regains body.
• For convection ovens, reduce temperatures by 25°F (about 15°C) and start checking 3 minutes earlier.

Variations

• Herb and Comté: Swap Gruyère for Comté and add 1 tsp finely chopped thyme or rosemary.
• Cheddar and Paprika: Use sharp white cheddar; add 1/4 tsp smoked paprika; top with everything-bagel seasoning.
• Blue Cheese and Walnut: Fold 3 oz crumbled blue cheese into the dough and sprinkle tops with 2 tbsp finely chopped toasted walnuts.

Storage & Make-Ahead

Unbaked: Pipe onto a parchment-lined sheet and freeze until solid, then store in a freezer bag up to 1 month. Bake from frozen at 400°F (205°C) for 10 minutes, then 350°F (175°C) for 20–24 minutes. Baked: Cool completely, freeze up to 1 month. Re-crisp at 325°F (165°C) for 8–10 minutes. Short hold: Keep baked gougères warm and crisp in a 200°F (95°C) oven for up to 45 minutes. The dough can be refrigerated up to 24 hours; re-beat briefly before piping.

Nutrition (per serving)

Approximate for 4 gougères: 240 calories; 16 g fat; 9 g carbohydrates; 9 g protein; 270 mg sodium; less than 1 g fiber. Estimates will vary with cheese choice and toppings.