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September 16, 2025
Gougeres – French Cheese Puffs (finger food!) Recipe
Gougeres are French Cheese Puffs served with pre dinner cocktails, as finger meals at events, and instead of boring bread rolls to dunk into soups and stews. Among the best issues I ate in France!
Easy to make, they reheat 100% completely – however the perfect half is smugly telling your folks “they’re French, darling” (I hear this in a fancy British accent😂).
Gougeres recipe – French Cheese Puffs!
This Gougeres recipe involves you through the hostess of a captivating mattress & breakfast known as La Saura in Burgundy, France. We had per week lengthy keep there simply a few months in the past, utilizing it as our residence base to discover the area.
And after a protracted day of sight seeing, there are not any phrases to explain our delight once we arrived again on the villa to be greeted with a pile of heat cheese puffs, recent out of the oven, washed down with glowing Kir Royales.
So very stylish. So French!!
What Gougeres style like
They’re crusty on the surface, tender and hole on the within, they usually’re very, very tacky. Primarily, they’re the savoury tacky model of everyone’s favorite Profiteroles!
As with profiteroles, I’ve been tempted to pipe one thing into the hole centre. However to be sincere, these cheese puffs have sufficient flavour as they’re – actually loads of cheese – so something extra would simply make it overly wealthy.
Plus, the light-as-air texture is the signature characteristic of Gougeres! (Additionally, right here’s pronounce Gougeres 😂)
What you want for Gougeres (Cheese Puffs)
Right here’s what it’s essential to make Gougeres. It’s tailored from this recipe (it’s in French!), with the minor change being a rise in cheese (below instruction from Jocelyn the B&B host who gave me this recipe!😂).
Finest cheese for Gougeres
The cheese that’s historically used is gruyere, Emmental or Comte. I’ve additionally made these with Swiss, cheddar and engaging (Aussie/NZ cheese) they usually got here out simply pretty much as good. So I think about they are going to be simply tremendous with some other cheese so long as it’s the melting kind (ie not feta, parmesan, ricotta).
Additionally, I’d suggest avoiding mozzarella – it doesn’t have sufficient flavour or salt.
IMPORTANT: Grate the cheese your self, until you’re lucky sufficient to be dwelling in France wherein case you may have entry to the finely shredded Emmental offered on the retailers. Usually, retailer purchased grated cheese is thicker than shredding your individual, so it’d overwhelm the batter and forestall your Gougeres from puffing up which might be so unhappy. 😢
The way to make Gougeres
These French Cheese Puffs are as fabulously simple to make as they’re to eat. The half the place the egg is blended in does require some vigorous mixing to include the egg absolutely – it’s a superb arm work out! If you wish to take a extra leisurely path, simply use an electrical beater. 🙂
The way to serve Gougeres
Ah, the perfect half – eat them!!
In France, they’re served as appetisers and on the aspect of meals instead of boring outdated dinner rolls.😉
With Meals
Gougeres are positioned on tables in bread baskets earlier than the meal is served, to nibble on then to dunk into soups and thick stews, and mop plates clear. Listed below are a number of options for dishes to create your individual French Provincial extravaganza!
Pre dinner nibbles
Serve them as finger meals at events, or pre dinner nibbles with cocktails – particularly, Kir Royales (French champagne cocktail) if you wish to be on theme!
Watch make it
Ingredients
- 1 cup (250ml) water
- 80g / 5.5 tbsp butter , unsalted, cut into 1.5 cm / 0.5″ cubes
- 1 cup (150g) flour , plain / all purpose
- 3/4 tsp salt , kosher/cooking salt
- Pinch nutmeg (powder or freshly grated)
- Pinch black pepper
- 4 eggs (~60 – 65g / 2oz each)
- 200g / 2 cups Gruyère cheese , freshly shredded (Note 1)
- 50g / 1/2 cup Gruyere cheese, extra , freshly shredded (Note 1)
- 1 egg yolk , for brushing
Instructions
- Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
- Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
- Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
- Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
- Remove from stove, leave for 2 minutes.
- Add 1 egg, mix vigorously until incorporated – batter splits at first, but it always comes together!
- Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
- Stir in 2 cups cheese.
- Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger – good for dunking!)
- Brush with yolk, then top with a pinch of reserved Cheese for topping.
- Bake 25 minutes.
- Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
- Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!
Notes
1. Cheese – In France, it’s most commonly made with gruyere, Emmental or Comte. Should work just fine with other cheeses that melt well like cheddar, Monterey Jack, Swiss cheese. Do not use mozzarella (doesn’t have enough salt), soft cheeses like feta, ricotta etc and it won’t work with parmesan or other cheeses that don’t melt.
IMPORTANT: Use freshly grated or, if you are lucky enough to be in France, the finely shredded Emmental sold in packets at the store. Don’t use store bought shredded cheese – it’s too chunky and it might weight the puffs down so they won’t puff up!
2. Reheating – Cool completely then store in an airtight container. They will soften, so to make them crusty again – reheat in a 180°C/350°F oven for 7 minutes until golden and crusty.
3. Recipe source – adapted from this recipe (it’s in French) via Jocelyn, the wonderful hostess of La Saura in Burgundy, France.
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