How to Make Gougeres: My French Cheese Puff Recipe

Coldplay is one of my favorite bands. I love their song “Magic.” If you have heard this song, you know the “magic” is referred to a lover, who can heal a broken heart. I believe true love can be amazing, even though I haven’t really experienced it in my life. For some reason, when I think about magic, I think about pastry. There is nothing more magical then handling a few ingredients, making a dough or batter, and baking it. After twenty minutes, you have bread, cake or cookies! The main ingredients of any pastry is flour, butter, and egg. It can become so many different products, such as muffin, scone, puff pastry, etc.

In my opinion, Pate A Choux is one of the most “magical” dough. If you have never heard of Pate A Choux, please read my blog detailing how to make eclairs. In that post, I talked about how versatile Pate A Choux dough can be. You can use the same dough to make sweet and savory pastry. Since I already shared how to make Eclairs using Pate A Choux, let me share my recipe of Gourgere with you this time.

Gougere is French cheese puff.

You can be creative when you make your Gourgere. Pick the cheese, herbs, and charcuterie that you love. Cheddar and Gruyère work very well. If you decide to cross the border of France and get Manchego cheese from Spain, it will be delicious too. You can use thyme, chives or scallions. Just grab the herbs you grow in the back yard and start to mince them! You can go vegetarian or add some minced prosciutto, Serrano ham or whatever is available in your fridge. Just improvise and have fun cooking at home. I call this Zen style cooking. Here is my recipe of Gourgere. I hope you will like it!


Ingredients to make Gougeres:

  • 1 c. all-purpose flour
  • 1/2 t salt
  • Seasoning/flavor add-in (choose anything you love): 1/2 t black pepper, 1/2 tsp minced fresh thyme, Pinch cayenne pepper, ½ tsp minced rosemary,
  • 1 c. whole milk
  • 4 oz. unsalted butter, cut into 1/2″ cubes
  • 6 large eggs, at room temperature (divided)
  • Cheese options (choose 1 or 2): ¼ cup grated Parmesan cheese, 1/2 c. grated Gruyere cheese, ½ cup grated cheddar cheese, 4 ounces crumbled goat cheese

Directions to make Gougeres:   

  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, combine the flour with the salt and seasoning choices. Set aside.
  3. In a large saucepan, combine the milk and the butter. Bring to a boil over high heat.
  4. Remove the pan from the heat when the butter melts and add the seasoned flour all at once.
  5. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan.
  6. Transfer the dough to a large mixer bowl. 
  7. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 5 of the eggs have been used. The dough should be smooth and satiny.
  8. Add the cheeses to the dough and beat in thoroughly.
  9. Spoon 2 teaspoons of dough about 1″ in diameter onto parchment lined baking sheets, setting the gougeres about 1-1/2″ apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze.
  10. Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.

Still need more help? Have questions? Let me guide you. Book an in-home cooking lesson with me!

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