French Cheese Puffs (Gougeres) Recipe

Introduction

French Cheese Puffs, or Gougères, are delightful savory pastries made from choux dough and Gruyère cheese. Light, airy, and packed with rich cheesy flavor, they make perfect appetizers or snacks for any occasion.

Ingredients

• 1 cup (250ml) water
• 80g / 5.5 tbsp unsalted butter, cut into 1.5 cm (0.5″) cubes
• 1 cup (150g) plain / all-purpose flour
• 3/4 tsp kosher or cooking salt
• Pinch of nutmeg (powdered or freshly grated)
• Pinch of black pepper
• 4 eggs (~60 – 65g / 2oz each)
• 200g / 2 cups Gruyère cheese, freshly shredded
• 50g / 1/2 cup Gruyère cheese, extra, freshly shredded
• 1 egg yolk, for brushing

Instructions

1. Step 1: Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease two baking trays and line them with parchment paper.
2. Step 2: In a saucepan over medium-high heat, combine water, butter, and salt. Bring to a boil until the butter has fully melted.
3. Step 3: Remove the pan from the heat. Add flour, salt, pepper, and nutmeg all at once, stirring until the mixture is fully incorporated.
4. Step 4: Return the pan to low heat and stir the dough for about 1 minute to dry it out slightly; this helps create the right texture.
5. Step 5: Remove from heat and let the dough cool for 2 minutes.
6. Step 6: Add one egg to the dough and mix vigorously until fully incorporated. It may split at first but will come together.
7. Step 7: Add the remaining three eggs one at a time, mixing well after each addition. An electric mixer can ease this step.
8. Step 8: Stir in 2 cups (200g) of the shredded Gruyère cheese until evenly distributed.
9. Step 9: Drop tablespoon-sized mounds of dough onto the prepared trays. Use a small cookie scoop or a tablespoon with a teaspoon to help release the dough. You can make them larger if preferred.
10. Step 10: Brush the tops with the egg yolk, then sprinkle each with a pinch of the reserved 1/2 cup Gruyère cheese.
11. Step 11: Bake for 25 minutes, until golden and puffed.
12. Step 12: Allow the puffs to cool on the trays for 15 minutes to develop a crusty exterior and slightly dry inside.
13. Step 13: Serve warm as appetizers, finger food at gatherings, or enjoy them dunked into soups and stews.

Tips & Variations

• For a different flavor, substitute half the Gruyère with sharp cheddar or Parmesan cheese.
• Use a piping bag for perfectly shaped puffs if you want a polished presentation.
• Make sure to thoroughly dry the dough in step 4 to avoid soggy puffs.
• Serve immediately if possible, as they are best enjoyed fresh and warm.

Storage

Store leftover cheese puffs in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 180°C (350°F) oven for 5–7 minutes to restore their crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cheese puffs?

Yes, you can freeze baked cheese puffs in an airtight container or freezer bag for up to 1 month. Reheat them in the oven directly from frozen until warmed through and crisp.

What if my dough is too runny or too thick?

If the dough is too runny, it may not hold its shape; add a little more flour while mixing. If it’s too thick and stiff, add a small amount of water or an additional egg to loosen it.

French Cheese Puffs (Gougeres) Recipe

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★★★★★

4.8 from 98 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: Approximately 20–24 cheese puffs 1x

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Description

French Cheese Puffs, or Gougères, are light, airy savory pastries made from choux pastry mixed with Gruyère cheese. Crispy on the outside and soft on the inside, these cheese puffs are perfect as elegant appetizers, party snacks, or accompaniments to soups and stews. This classic French recipe uses a simple dough cooked on the stovetop before baking, resulting in irresistibly cheesy and flavorful bites.

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Ingredients

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Liquid and Fats

• 1 cup (250ml) water
• 80g / 5.5 tbsp unsalted butter, cut into 1.5 cm / 0.5″ cubes

Dry Ingredients

• 1 cup (150g) plain / all-purpose flour
• 3/4 tsp kosher or cooking salt
• Pinch nutmeg, powdered or freshly grated
• Pinch black pepper

Eggs

• 4 large eggs (~60 – 65g / 2oz each)
• 1 egg yolk (for brushing)

Cheese

• 200g / 2 cups Gruyère cheese, freshly shredded
• 50g / 1/2 cup Gruyère cheese, extra for topping, freshly shredded

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Instructions

1. Preheat and prepare trays: Preheat your oven to 220°C / 425°F (200°C fan). Lightly grease two baking trays and line them with parchment paper to prevent sticking.
2. Boil water and butter: In a saucepan over medium-high heat, combine the water, cubed butter, and salt. Bring to a rolling boil until the butter is completely melted.
3. Add flour and spices: Remove the pan from heat, then quickly add the flour, pepper, and nutmeg. Stir vigorously until the mixture is fully incorporated into a smooth dough.
4. Dry the dough: Return the pan to low heat and stir the dough continuously for about 1 minute. This step helps dry out the dough, giving it the right texture for puffing in the oven.
5. Cool the dough slightly: Take the pan off the heat and let the dough rest for 2 minutes to cool slightly.
6. Add eggs one at a time: Add one egg to the dough, mixing vigorously until fully incorporated. The batter may look separated initially but will come together. Repeat by adding the remaining three eggs one at a time, mixing well after each addition. This step requires some arm strength or an electric mixer.
7. Incorporate cheese: Fold in 2 cups (200g) of freshly shredded Gruyère cheese thoroughly into the batter.
8. Portion onto trays: Drop tablespoon-sized mounds of batter onto the prepared trays. Use a small cookie scoop for uniform sizes or a tablespoon and a teaspoon to shape each puff. You can make larger puffs if desired for dunking.
9. Brush with egg yolk and top: Brush the tops of each puff with the reserved egg yolk, then sprinkle a pinch of the extra shredded Gruyère cheese on top for a beautiful golden finish.
10. Bake: Bake in the preheated oven for 25 minutes until the cheese puffs are puffed up, golden, and crisp on the outside.
11. Cool: Remove from oven and let the gougères cool for 15 minutes. This allows the exterior to become crusty while drying the inside slightly for perfect texture.
12. Serve: Serve warm as elegant pre-dinner nibbles, finger foods at gatherings, or paired with soups and stews for dipping.

Notes

• Use freshly grated Gruyère cheese for best flavor and melting properties.
• Make sure to dry the dough well on low heat before adding eggs to ensure proper puffing during baking.
• The batter may look separated when adding eggs; keep mixing and it will come together smoothly.
• Gougères are best eaten the same day but can be reheated in the oven to restore crispness.
• Feel free to experiment with different cheeses like Comté or Emmental for variation.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French

Keywords: Gougères, French Cheese Puffs, Gruyère Cheese Recipe, Choux Pastry, Appetizers, Party Snacks, Savory Pastry