Gougeres (French Cheese Puffs)

Gougeres (French Cheese Puffs)

A decadent appetizer filled with creamy Gruyére cheese. Recipe adapted from Ina Garten, Barefoot In Paris



  1. Preheat the oven to 425º F.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium-sized saucepan, heat over medium heat until scalded:
    • 1 cup milk
    • 1/2 cup butter, unsalted
    • 1 tsp kosher salt
    • 1/8 tsp black pepper, ground
    • 1/8 tsp nutmeg, ground
  4. Add to the saucepan:
    • 1 cup all-purpose flour
  5. Beat flour vigorously with a wooden spoon until the mixture comes together.
  6. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
  7. Dump the hot mixture into the bowl of a food processor fitted with the steel blade.
  8. Immediately add:
    • 1/2 cup Gruyére cheese , grated
    • 1/4 cup Parmesan cheese , grated
    • 4 eggs, extra-large
  9. Pulse until the eggs are incorporated and the dough is smooth and thick.
  10. Spoon the mixture into a pastry bag fitted with a large plain round tip.
  11. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets.
  12. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.)
  13. In a small bowl, whisk together:
    • 1 egg, large
    • 1 tsp water
  14. Using a pastry brush, brush the top of each puff lightly with egg wash.
  15. Divide evenly over the puffs by sprinkling with:
    • 1 TBS Gruyére cheese , grated
  16. Bake for 15 minutes, or until golden brown outside but still soft inside.
  17. Serve warm or room temperature.

Prep Time: 30 min
Cook Time: 15 min

Difficulty: Intermediate
Servings: 20
Serving Size: 2 puffs

Serving Suggestions: You can also add chives or rosemary to the cream puffs. Also try havarti cheese instead of Gruyére.