Why was I so afraid of making Gougeres?  Oh that’s right… Pate a Choux (Choux pastry), the base of this appetizer…pastry is not my strong suit.  Hence, my trepidation.  Seriously though, this recipe is so user friendly…do not be intimidated.  While these delicious French cheese puffs are good at room temperature, they are great fresh from the oven!  They are the perfect little nibble to greet your guests at your next gathering.  (Word of caution: try not to make your mounds of dough too large, or they will be somewhat moist in the middle when the outside is done – I’m speaking from experience here).

Please enjoy Dorie Greenspan’s recipe for Gougeres and wow your guests!


  • ½ c whole milk
  • ½ c water
  • 8 tbsp (1 stick) unsalted butter, cut into 4 pieces
  • ½ tsp salt
  • 1 c all-purpose flour
  • 5 large eggs, at room temperature
  • 1 ½ c coarsely grated cheese (such as Gruyère, Comté, Emmenthal or Extra-Sharp Cheddar; Trader Joe’s make a really nice Cheddar-Gruyère Mélange that is delicious )


  1. Position the racks to divide the oven into thirds and preheat the oven to 425° F.  Line two baking sheets with parchment paper.
  2. Bring the milk, water, butter and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat.  Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon.  The dough will come together and a light crust will form on the bottom of the pan.  Keep stirring – with vigor – for another minute or two to dry the dough.  The dough should now be very smooth. 
  3. Turn the dough into the bowl of a mixer fitted with the paddle attachment.  Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny.  Make sure that each egg is completely incorporated before you add the next.  Don’t be concerned if the dough separates, by the time the last egg goes in, the dough will come together again.
  4. Beat in the grated cheese.  Once the dough is made, it should be spooned out immediately.
  5. Using about 1 tbsp (size of a walnut) of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2” of puff space between the mounds.
  6. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375° F.  Bake for 12 minutes, then rotate the pans from front to back and top to bottom.  Bake another 12-15 minutes until golden, firm and puffed.
  7. Serve warm or transfer to racks to cool.

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