Gougères (aka Cheese Puffs)

11 Jan


1 stick butter (8 Tbsp)
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated cheese, like gruyère or cheddar
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper


  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Set aside.
  2. In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.
  3. Reduce the heat to medium and add the flour all at once. Using a wooden spoon, stir rapidly until the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
  4. Remove the pan from the heat and let cool for a couple of minutes (continue stirring to help cool). You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. The dough should become rather creamy.
  5. Stir in the grated cheese, thyme, and a few grinds of pepper.
  6. Spoon out small balls (about a heaping tablespoon) of the dough onto prepared baking sheet, with at least an inch separating each ball. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.

Recipe adapted from Simply Recipes

Variations & Notes:

  • Prepare all ingredients (grate cheese, etc.) ahead of time to avoid water evaporating from while boiling.
  • Instead of thyme or rosemary, use 1/2 teaspoon of dry mustard powder
  • Add in cooked bacon (chopped) and chives.
  • Try using some Parmesan cheese in place of cheddar.


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