gougères recipe are everything a French cheese puff should be crisp on the outside, soft and airy inside, with nutty Gruyère in every bite. I first tasted gougères recipe at a friend's dinner party years ago and couldn't believe something so elegant could come from such simple ingredients. They're surprisingly easy to make at home, and the smell of warm cheese and butter filling your kitchen is worth it alone.
If you love making impressive appetizers, you might also enjoy these Easy Chocolate Molasses Cookies recipe or this Easy creamy cheesecake bars recipe , and they pair beautifully with Easy Coconut Cream Pie Bars recipe or a cozy appetizer spread.
Why You'll Love This gougères recipe
gougères recipe check every box for a party-worthy appetizer. They look fancy, taste incredible, and can be made ahead and frozen, which means less stress when you're hosting. The dough comes together in one pot, and you don't need any special skills to get them puffed and golden.
They're also endlessly versatile. Serve them warm as finger food, pair them with wine, or stack them on a cheese board. The crispy exterior and soft, cheesy interior make them totally addictive. Plus, they're made with pantry staples you probably already have-butter, flour, eggs, and cheese.
If you've ever been intimidated by French baking, this is a great place to start. The dough is forgiving, and even slightly imperfect gougères recipe taste amazing .
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gougères recipe Ingredients
Here's what you need to make these airy cheese pastries from scratch.
See Recipe Card Below This Post For Ingredients Quantities
- Water: Combines with milk to create steam, which helps the dough puff up in the oven.
- Milk: Adds richness and a slightly creamy flavor to the dough. Whole milk works best.
- Unsalted butter: Provides the rich, tender base for the dough. Cut it into tablespoons so it melts evenly.
- Coarse salt: Seasons the dough and balances the richness of the cheese and butter.
- All-purpose flour: Forms the structure of the gougères. It absorbs the liquid and creates the dough's body.
- Large eggs: These are what make the dough puff. Adding them one at a time helps build the right consistency.
- Gruyère cheese: The star ingredient. Shredded Gruyère melts beautifully and adds a nutty, slightly sweet flavor. Save a little extra for sprinkling on top.
- Freshly ground black pepper: Adds a gentle heat and depth to the flavor.
- Freshly grated nutmeg: Just a pinch brings warmth and a subtle, aromatic note that makes these taste truly French.
How TO make gougères recipe
Preheat and prep: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This keeps the gougères recipe from sticking and helps them bake evenly.
Boil the liquid: In a medium saucepan, combine the water, milk, butter, and salt. Bring everything to a full boil over medium-high heat, stirring occasionally so the butter melts evenly.
Add the flour: Once the mixture is boiling, add the flour all at once. Stir quickly with a wooden spoon until a smooth dough forms. Keep stirring over low heat for about 2 minutes, until the dough pulls away from the sides of the pan and forms a ball. This step cooks out the raw flour taste and helps the dough dry out a bit.
Cool slightly: Transfer the dough to a mixing bowl and let it cool for 1 minute. You want it warm, not hot, so the eggs don't scramble when you add them.
Beat in the eggs: Add the eggs one at a time, beating well after each addition. The dough might look curdled or broken at first-that's normal. Just keep mixing, and it'll come together into a smooth, glossy batter.
Stir in the cheese and spices: Fold in the shredded Gruyère, a pinch of black pepper, and a pinch of freshly grated nutmeg. Mix until everything is evenly distributed.
Pipe the dough: Transfer the dough to a pastry bag fitted with a ½-inch round tip. Pipe tablespoon-size mounds onto your prepared baking sheets, spacing them about 2 inches apart so they have room to puff.
Top and bake: Sprinkle a little extra Gruyère on top of each mound if you want extra cheesy tops. Bake for 22 minutes, or until the gougères recipe are puffed, golden brown, and crisp on the outside. Don't open the oven door early, or they might deflate.
Serve or store: Serve the gougères recipe hot and fresh, or let them cool completely. You can refrigerate or freeze them and reheat in a 350°F oven until piping hot.
Substitutions and Variations
Cheese: If you can't find Gruyère, try Comté, Emmental, or sharp white cheddar. The flavor will be slightly different, but still delicious.
Milk: You can use all water instead of milk if needed. The flavor will be a bit less rich, but the texture will still be great.
Spices: Skip the nutmeg if you prefer, or try a pinch of cayenne for a little heat.
Herbs: Fresh thyme or chives folded into the dough add a nice herby note.
Stuffed gougères: Once baked and cooled, slice them in half and fill with cream cheese, smoked salmon, or herbed goat cheese for a fancier appetizer.
Equipment for gougères recipe
You don't need much to make these savory French hors d'oeuvres, but a few tools make the process smoother.
- Medium saucepan: For cooking the dough on the stovetop.
- Wooden spoon: Helps you stir the dough without scratching your pan.
- Mixing bowl: For cooling the dough slightly before adding eggs.
- Pastry bag with ½-inch round tip: Makes piping easy and gives you evenly shaped puffs. If you don't have one, see the FAQ below.
- Two baking sheets: So you can bake a full batch at once.
- Parchment paper: Prevents sticking and makes cleanup easier.
Storage and Make-Ahead Tips
gougères recipe are perfect for making ahead, which is why they're so popular for parties.
Room temperature: Store baked gougères recipe in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 to 7 minutes to crisp them back up.
Refrigerator: Keep them in the fridge for up to 5 days. Reheat before serving.
Freezer: Freeze baked gougères recipe in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 3 months. Reheat from frozen at 350°F for 10 to 12 minutes.
You can also freeze the unbaked dough. Pipe the mounds onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
expert tips
Add eggs carefully: The dough should be smooth and glossy after each egg is incorporated. If it looks curdled, keep mixing-it'll come together.
Don't open the oven early: gougères recipe need steady heat to puff up. Opening the door too soon can cause them to deflate.
Rotate your pans: Halfway through baking, rotate the pans from top to bottom and front to back for even browning.
Use room-temperature eggs: They incorporate more easily into the warm dough.
Pipe while the dough is still slightly warm: It's easier to pipe when the dough is soft and pliable .
FAQ
Can gougères be made ahead of time?
Yes! Bake them, let them cool completely, then freeze in a freezer bag. Reheat in a 350°F oven until hot and crispy. This makes them perfect for easy entertaining.
Why are my gougères flat?
Flat gougères usually mean the dough was too wet, the eggs weren't fully incorporated, or the oven door was opened too early. Make sure to cook the flour mixture long enough to dry it out, beat the eggs in thoroughly, and keep the oven closed until they're fully baked.
What cheese works best for gougères?
Gruyère is traditional and has the best nutty, melty flavor. Comté and Emmental are great substitutes. Avoid pre-shredded cheese if possible-it doesn't melt as smoothly.
Can I make gougères without a pastry bag?
Absolutely. Use two spoons to scoop and drop tablespoon-size mounds of dough onto the baking sheet. They won't look as perfect, but they'll taste just as good.
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Pairing
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gougères recipe
Ingredients
Method
- Combine water, milk, butter, and salt in a medium saucepan and heat until it reaches a rolling boil. prep
- Remove from heat and stir in the flour using a wooden spoon until a smooth dough forms. Continue stirring over low heat until the dough pulls away from the pan, about 2 minutes. mix
- Transfer the dough to a mixing bowl and let it cool for 1 minute to prevent eggs from scrambling. prep
- Add eggs one at a time, fully incorporating each before adding the next. Stir in Gruyère, black pepper, and nutmeg until evenly combined. mix
- Fit a pastry bag with a ½-inch round tip and fill it with the dough. Pipe tablespoon-sized mounds onto prepared baking sheets, spacing them 2 inches apart. assemble
- Sprinkle extra Gruyère on top if desired and bake in a preheated 400°F oven for 22 minutes, or until puffed and golden brown. bake
- Serve immediately, or let cool and store in the refrigerator or freezer. Reheat in a 350°F oven until warm before serving. finish
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