Cheese Gougère

Ever had a cheese gougère?? No? Well, you are missing out.  They are so delicious.

We made them for Thanksgiving appetizers last year… and they were gone in two seconds.

A Gougère is basically a French cheese puff.  How could it not be good?



  • 1 cup water
  • 8 tbsp unsalted butter, cut into several pieces
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 4 large eggs, lightly beaten
  • 1 1/2 cups grated Gruyère cheese 

1. Boil the water and butter.  Combine the water, butter, and salt into a 2 to 4 quart saucepan and bring to a boil.
2. Once the butter has melted, remove the pan from heat and add the flour all at once.  Stir vigoursly until the mixture comes together and resembles mashed potatoes.
3. Return the pan to medium-low heat and stir for 3-5 minutes to dry out the dough.  The dough is ready when it glistens and is thick enough to hold a spoon upright.
4.  Transfer the dough to the bowl of a stand mixer with a paddle attachment.  Beat the dough on medium speed until it stops steaming.
5. Continue beating and add the egg in four additions.  Wait until each is absorbed before adding the next.  The dough should be a creamy batter in the end. Now beat in the cheese.
6. Heat the oven to 450F.  Scoop rounded tablespoons of dough onto lined sheet pans. (line with parchment paper or silicone baking mats).  Space them at least one inch apart.
7. Bake for 5 minutes then turn the heat down to 350F.  Bake for another 20-25 minutes. The gougeres are finished when they are puffed and deep golden brown and dry to the touch.  They will feel light and hollow when you pick them up.
8. Transfer to a cooling rack.  Serve warm.

piped out and ready to bake!
finished product!

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