Light, savory and impossibly moreish, gougères have become a staple at drinks parties and dinner starters. The technique looks technical, but with a few reliable steps you can turn out fluffy cheese puffs at home, every time.
Ingredients for classic cheese gougères (metric)
- 200 g Gruyère or similar hard cheese, grated
- 125 ml milk
- 125 ml water
- 100 g unsalted butter, cut into pieces
- 5 large eggs
- 150 g all-purpose flour
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
Make the choux paste
- Combine the milk, water, butter, a pinch of salt, pepper and a touch of nutmeg in a saucepan.
- Bring the liquid almost to the boil so the butter melts and the mixture steams.
- Remove from the heat and add all the flour at once.
- Stir vigorously until the dough pulls away from the sides and forms a smooth mass.
- Return the pan to medium heat and stir for a few minutes to dry the dough slightly. This step helps the puffs hold their shape.
- Transfer the warm dough to a cool bowl to stop the cooking.
Incorporate eggs and cheese
- Work the eggs in one at a time, mixing well after each addition.
- Use a spatula and a cutting motion to keep the dough airy while creating a smooth, pipeable texture.
- Fold in about half the grated cheese until evenly distributed.
- Fill a piping bag fitted with a plain round tip with the prepared choux paste.
Shape, glaze and prepare for the oven
- Pipe mounds of dough onto a buttered baking sheet or silicone mat, spacing them well.
- Brush each puff lightly with an egg wash to encourage browning.
- Gently press the piped tops first from right to left, then left to right, to tidy the shape.
- Sprinkle the remaining grated cheese over the tops.
Bake for lift and color
- Preheat the oven to 220°C. Place the tray inside with the oven switched off for 10 minutes to create an initial burst of steam.
- Switch the oven to 170°C and continue baking for about 20 minutes, until the gougères are puffed and golden.
- Remove from the oven and immediately grate the remaining cheese over the hot puffs so it melts slightly.
Quick tips for consistent results
- Dry the dough well: a slightly drier panade makes for better rise.
- Eggs one by one: prevents a too-loose batter and ensures structure.
- Serve warm: gougères are best eaten straight from the oven.
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