Gougères are the beloved cheese puffs of Burgundy, made from a simple choux pastry studded with Gruyère or Comté. Light, airy and deeply savoury, they are the perfect bite to serve with a glass of wine before dinner.

Ingredients

125 ml water
125 ml milk
100 g butter
150 g flour
4 eggs
150 g Gruyère or Comté, grated
Salt and pepper, to taste

Instructions

Bring the water, milk, butter and a pinch of salt to a boil in a saucepan.
Remove from the heat and add the flour all at once, stirring vigorously until the dough forms a smooth ball.
Return to low heat for a minute to dry out the dough slightly, then transfer to a bowl and let cool for a few minutes.
Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
Fold in most of the grated cheese, reserving a little for topping.
Pipe or spoon small mounds onto a lined baking tray, sprinkle with the remaining cheese, and bake at 200°C (400°F) for 20-25 minutes until puffed and golden.

Gougères are best enjoyed warm, straight from the oven.

About This Recipe

Gougères (French Cheese Puffs) is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 6-8
Difficulty: Easy

Tips for the Best Results

Use ingredients at room temperature so the batter for your Gougères (French Cheese Puffs) comes together smoothly.
Measure carefully; baking rewards precision more than improvisation.
Check a few minutes early, as ovens vary, and use a skewer to judge doneness.
Let it cool before slicing so it holds its shape cleanly.

Serving Suggestions

Serve the Gougères (French Cheese Puffs) with a dusting of icing sugar, a spoon of crème fraîche, or a scoop of vanilla ice cream. It pairs beautifully with coffee or a cup of tea.

Storage

Keep covered at room temperature for two to three days, or in the fridge if it contains cream or custard. Bring back to room temperature before serving for the best flavour.