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Gougères (French Cheese Puffs) in a red towel-lined basket with one cut in half to show airy center.

Gougères (French Cheese Puffs)

A recipe for Gougères (French Cheese Puffs) from the cookbook, French Country Cooking.
Course Appetizer
Cuisine French
Keyword appetizer, cheese, France, French, pastry
Prep Time 20 minutes
Cook Time 35 minutes
0 minutes
Total Time 55 minutes
Servings 4 Servings


  • 1 cup water
  • 8 tablespoons unsalted butter
  • Pinch salt
  • Pepper
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup grated Gruyère or Comté cheese reserve a couple of tablespoons for topping


  • Preheat oven to 400˚F.
  • In a saucepan, bring to a boil water, butter, salt, pepper. When butter is melted and water boils, remove from fire and put flour in all at once, stirring vigorously. Return to fire and stir until dough detaches itself from sides of pot. Set aside to cool until tepid.
  • Add eggs one at a time while continuing to stir to achieve a smooth paste. Stir in cheese, reserving a small amount for topping.
  • Line a large baking sheet, or two, with parchment paper. Divide dough into small balls, the size of a ping-pong ball, and place 1 1/2 inches apart. Sprinkle tops with remaining cheese. (Or you can opt to cut thin strips of cheese and place one or two on top.)
  • Bake 25-30 minutes until gougères are puffed high, and golden. Serve.