French Cheese Puffs (Gougères) (2024)

Cheesy, crisp, and airy, Gougères are impossible to stop at just one! Originating from Burgundy, these French savory cheese puffs are typically served warm to accompany wine tastings in France – but there’s little wonder as to why they’re so beloved across the country. Served as appetizers or as part of a cheese platter, they are ideal for the Holidays as they’re easy to make and sure to impress your guests.

The Recipe

This recipe is from my cookbook Rustic French Cooking Made Easy. When I was in the early stages writing this cookbook, and working on the table of contents, I knew for sure I wanted my Gougères recipe to be part of it. I have used this recipe for years and always got rave reviews about them, so I am very eager to share it with you all. This is such a staple French appetizer and a great beginner’s recipe for anyone to add to their French repertoire.

My recipe’s twist for Gougères is to top each dough ball with grated cheese right before baking, instead of folding it into the dough – which is what is commonly done in other recipes. By experience, I find this keeps the dough lighter, creating big “holes” inside, with a cheesy, crackly exterior.

AboutPâte à Choux

The making of Gougères starts with the making of a choux pastry – known in French as “Pâte à Choux”. You then shape the soft pastry dough into little mounds on a baking sheet and top them with cheese before baking, to create savory Gougères.

Basic ingredients for a Pâte à Choux include butter, water, flour, and eggs. There is no leavening agent (ie. baking powder). Instead, it is the high moisture of the dough (made with water) that creates steam and puffs the dough while they bake at a high temperature. Thus, choux pastry puffs are light and hollow in the center.

If you’ve never made a Pâte à Choux before: make sure you read the recipe twice before you start, to familiarize yourself with the process. A Pâte à Choux does have a reputation for being an advanced technique, but I assure you it is not that complex.

My tip: Before you start, ensure you have all your equipment prepared (saucepan, bowl, wooden spoon, piping bag, etc.) and all ingredients measured out in front of you. A successful Pâte à Choux is all about moving quickly and precise timing.

If you’re interested in French cooking and baking, Pâte à Choux is a great recipe to add to your repertoire. Pâte à Choux is the base dough for making classic savory Gougères, but also French bakery Chouquettes, Profiteroles, Eclairs (oblong puffs filled with cream and topped with flavored icing), and so on.

Gougères Variations

The classic Gougères are traditionally made using a hard, strong mountain cheese such as Gruyère, Comté or Mimolette. They are then flavored with a pinch of black pepper and/or nutmeg.

• Cheese: Once you get the hang of the pâte à choux, you can get creative and try different variations – while always keeping the toppings to 75gr. Other hard cheeses like Emmental or aged cheddar are great. Creamy cheeses such as goat cheese, brie (rind removed) and crumbled blue cheese work very well too.
• Nuts: You can add a few nuts too, such as chopped hazelnuts or walnuts. Blue cheese and walnuts work especially well together.
• Spices and Herbs: Instead of nutmeg, smoked paprika or cayenne can add a little kick. I find that dried and fresh herbs are lovely too – especially chopped chives.
• Servings: For serving, keep them as is or cut them open and fill them with whipped goat cheese, rolled-up charcuterie, or smoked salmon.

Can you prepare Gougères ahead?

Yes, you can freeze the pre-scooped dough balls for up to 1 month. You can then pop them in the oven (still frozen) and bake them for a few extra minutes than what’s stated in this recipe.

How long can you keep Gougères?

I find that Gougères are best eaten right away, still warm from the oven. However, if you do have some leftovers, here is how to keep them.

• Baked Gougères can be refrigerated for up to 3 days, stored in an airtight container. For serving, reheat them on a baking sheet for 5 minutes in an oven at 350°F (180°C). Do not reheat them in a microwave or they will soften and flatten.
• Baked Gougères can be frozen for up to 15 days, stored in an airtight container. For serving, reheat them on a baking sheet (still frozen) for 8-10 minutes in an oven at 350°F (180°C).

Cooking notes:

• For shaping the mounds of choux paste onto the baking sheet, it is much easier to use a piping bag. However, you can also use a cookie scoop or 2 spoons to form little dollops and drop them onto the sheet.
• Baking time will be about 30 to 35 minutes. But since ovens can vary in temperature, keep a close eye on your Gougères: they should look golden brown.

I hope you enjoy thisFrench Cheese Puffs (Gougères)recipe as much as I do! If you have any questions, please leave a comment.

More appetizer recipes you may like:

• Smoked Salmon Cream Cheese Tarte Soleil
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Audrey

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.