Best Gougères

These best gougères are bite-sized French pastries that are laced with Gruyère. The airy lightness of these hors d’oeuvre make them perfect for any cocktail party, served alongside a glass of sparkling wine.

Two best gougeres on a cocktail napkin with a lipstick print on it and a glass of Champagne

A gougère (prounced “goo JAIR”), despite its fancy-sounding name, is essentially a blob of baked pastry dough that’s laced with cheese. The classic hors d’oeuvres is crisp yet ethereally airy, rich yet somehow quite light. They’re perfectly accentuated by a glass of sparkling wine, the effervescent bubbles and dry acidity offsetting (and playing nicely with) the buttery and cheesy richness of the pastry.–Angie Zoobkoff

Best Gougères

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H
  • Makes about 40 gougères
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Preheat the oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.

In a medium saucepan over medium-high heat, combine the water, milk, butter, and salt and bring to a boil. Add the flour a bit at a time, stirring constantly with a wooden spoon until a smooth dough forms. Cook, stirring, until the dough pulls away from the sides of the pan, about 1 minute.

Transfer the dough to a bowl and let cool, about 1 minute. Beat 1 egg at a time into the dough, incorporating it thoroughly before adding the next. Stir in 1 1/2 cups cheese, nutmeg, and some pepper.

Fit a pastry bag with a 1/2-inch (12-mm) tip, fill the bag with the batter, and pipe 1-inch (25-mm) mounds onto the baking sheet, 1 inch apart. (Alternatively, fill a resealable plastic bag with the batter and snip off the tip of the bag to form a makeshift pastry bag. You can also use a spoon or small cookie scoop.)

Wet your fingers slightly and smooth down any jagged bits of dough. Sprinkle the tops with 1/4 cup cheese and bake until puffed and slightly golden, 18 to 22 minutes. Do not overbake and do not let them brown. Repeat the process with any remaining batter. Serve warm. (The gougères can be made ahead of time. Once they cool, freeze in a sealed bag or container. Reheat the puffs from frozen in a 350°F (175°C) oven for 8 to 15 minutes.)

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Recipe Testers' Reviews

I love that something that appears to be "restaurant quality" or "chef-y" is something I can easily make at home! The ingredients are pantry staples and you could experiment with different types of cheeses. The dough pulled together easily and the results looked professional! They tasted cheesy and are as light as soufflés with less of the stress. The fact that you can make these ahead and freeze them only adds to their value!

I liked this recipe and it worked well. The cheese flavor was more evident when the gougères were left to cool. I would be happy to make the recipe again or to recommend it to others.


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  1. Try filling with Low-Bush Cranberry (Lingonberry) Jam! It goes with Gruyere like a’ringin’ the bell! I’ll bet I’ve made 1000 or more Gougere of varying kinds in my life. So easy to make and the fillings (or none) are endless. Just gotta call them different names for the same thing. Profiteroles, Mini Cream Puffs, Ham Puffs, Crab Puffs…

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