French Cheese Puffs (Gougères) Recipe – French Special
French Cheese Puffs, also known as Gougères, are airy, savory choux pastry bites loaded with cheese. These elegant appetizers originate from Burgundy and are beloved for their crisp exterior and soft, cheesy interior. Perfect for parties, wine pairings, or an indulgent snack, they melt in your mouth and disappear quickly!
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
French Cheese Puffs (Gougères) Ingredients:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 1/2 cup (113g) unsalted butter
- 1/2 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 cup (100g) grated Gruyère or sharp cheddar cheese (plus more for topping)
- A pinch of black pepper or nutmeg (optional)
Preheat Oven:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Make Dough Base (Choux):
In a saucepan, combine water, milk, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides (about 2 minutes).
Cool and Beat in Eggs:
Remove from heat. Let dough cool for a few minutes. Beat in eggs one at a time, mixing well after each. The dough should be smooth and glossy.
Add Cheese:
Stir in grated cheese and optional pepper or nutmeg.
Pipe or Scoop:
Transfer dough to a piping bag (or use a spoon) and pipe small mounds (about 1 inch wide) onto the prepared sheet. Sprinkle tops with extra cheese if desired.
Bake:
Bake for 20–25 minutes until puffed and golden. Do not open the oven while baking or they may collapse.
Serve Warm:
Serve immediately or reheat briefly before serving.
Recipe Notes :
Cheese Choices : Gruyère is traditional, but sharp cheddar, Comté, or Emmental work well too.
Make Ahead : Freeze unbaked puffs on a tray, then store in bags. Bake from frozen, adding 2–3 mins.
Texture Tip : Dough should be soft but hold its shape. If too runny, add a little flour.
Flavor Variations : Add herbs like chives, thyme, or a pinch of paprika for a twist.
Serving Idea : Pair with sparkling wine or serve alongside a charcuterie board.
