Gruyère Gougères
Recipe Date:
August 14, 2026
Serving Size:
12
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
- ½ cup water
- ½ cup whole milk
- 4 ounces unsalted butter, cut into quarters
- Large pinch of kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 4 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
- Freshly ground pepper
- Freshly grated nutmeg
Directions
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
- In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.
- Add the flour and stir it in with a wooden spoon until a smooth dough forms
- Stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool for 1 minute.
- Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
- Add the cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart.
- Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
- Serve hot, or let cool and refrigerate or freeze.
- Reheat in a 350° oven until piping hot.
Notes:
When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don’t worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.
Gougères freeze well. After baking, allow them to cool completely. Spread the Gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.