Gougères are one of those quietly impressive bites that disappear almost as soon as they reach the table.
Crisp on the outside, hollow and airy within, and scented with melted cheese, they are traditionally served warm with drinks, as an apéritif, or alongside a glass of wine.
Although they belong firmly to French culinary tradition, they are based on pâte à choux, a versatile dough used across Europe for both sweet and savoury preparations.
If you already know pâte à choux from éclairs or profiteroles, gougères are simply its savoury, cheese-enriched cousin.
They require no special equipment, no yeast, and no long resting times, yet they manage to feel celebratory every single time.
A little history about Gougères
Gougères originate from Burgundy, a region famed not only for its wines but also for its cheeses.
The classic version is made with Gruyère or Comté, cheeses that melt beautifully and add depth, without overpowering the delicate choux pastry.
Historically, gougères were often served warm during wine tastings, where their lightness and savoury character made them the perfect accompaniment.
In my recipe, I added 1/2 cup shredded Greek graviera cheese but, of course, you can substitute with shredded Gruyère cheese.
Today, they are found throughout France and beyond, flavoured with herbs, spices, or even a hint of mustard or nutmeg, and shaped either as small puffs or as a large ring that is sliced for serving.
Why make a separate recipe for Gougères ?
Although gougères are technically based on pâte à choux, they deserve their own place in the kitchen and on the blog.
The addition of cheese changes both the flavour and the handling of the dough, and the serving purpose is entirely different.
This dedicated recipe brings together all the small details that ensure well-risen, crisp, deeply savoury cheese puffs every time.
Tips for perfect gougères
Use good-quality cheese with flavour.
Mild cheeses tend to disappear into the dough.
Grate the cheese finely so it melts evenly.
If the dough feels too stiff, lightly beat an extra egg and add a little at a time.
For extra crispness, pierce the side of each gougère with a skewer during the last few minutes of baking to release steam.
Serving ideas
Gougères are best served warm, but they can be reheated briefly in the oven.
They pair beautifully with white wine, Champagne, or even a light red.
They also make an excellent accompaniment to soups, salads, or a cheeseboard.
Simple, elegant and deeply satisfying, gougères prove that a handful of basic ingredients can create something truly special.
Gougères – Classic French Cheese Puffs
Gougères, the classic French cheese puffs made with pâte à choux and Gruyère. Crisp outside, light and airy inside, perfect for apéritifs, wine, and entertaining.
Further down, you will find a second recipe with cheese filled Gougères.
Ingredients
- 240 ml water
- 120 grams unsalted butter
- A pinch of salt
- 120 grams all-purpose flour
- 4 large eggs (about 60 grams each, at room temperature)
- ½ cup finely shredded graviera or Gruyère
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C / 400°F.
- Line a baking tray with parchment paper.
- Place the water, butter and salt in a saucepan and bring to a boil, stirring until the butter has completely melted.
- Remove the pan from the heat and add the flour all at once.
- Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Return the saucepan to low heat and cook the dough for 1–2 minutes, stirring constantly, until it dries slightly and a thin film forms on the bottom of the pan. - Transfer the dough to a bowl and allow it to cool for about 5 minutes.
- Add the eggs one at a time, mixing well after each addition, until the dough becomes smooth, glossy and thick enough to fall slowly from the spoon.
- Fold in the shredded cheese and a pinch of black pepper. (This procedure can be done in you mixer).
- Using a spoon or a piping bag fitted with a large round tip, pipe or spoon small mounds of dough onto the prepared tray, leaving space between them.
- Bake for 15 minutes at 200°C / 400°F.
Reduce the temperature to 180°C / 350°F and continue baking for another 15–20 minutes, until puffed, golden and crisp. - During the last few minutes, pierce the side of each gougère with a skewer to release steam, then return briefly to the oven.
- Transfer to a wire rack and allow to cool slightly.
- Serve warm.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 117Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 64mgSodium 66mgCarbohydrates 5gFiber 0gSugar 0gProtein 4g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Cheese Gougères with Feta & Cream Cheese Filling
These gougères are based on the classic recipe above and are filled once baked, turning them into an elegant bite suitable for parties and special occasions.
Ingredients
For the Choux pastry:
- 240 ml water
- 120 grams butter (1 stick)
- 120 grams all-purpose flour
- A pinch of salt
- 4 eggs (60 grams each)
- ½ cup shredded graviera
Savoury cheese filling:
- About 100 grams cream cheese
- 80 grams feta
- 50 grams Greek yoghurt
- 2 – 3 heaped tablespoons of tartare sauce (taste and adjust) or use mayonnaise instead
- A Pinch of black pepper
- Sweet paprika to sprinkle on top (optional)
Instructions
Step 1:
- Prepare and bake the gougères following the classic recipe above.
- Allow them to cool completely on a wire rack.
Step 2:
- For the filling, place the cream cheese, feta, Greek yoghurt, tartare sauce (if using) or mayonnaise and black pepper in a bowl.
- Whisk with a hand mixer until smooth and creamy.
- Taste and add salt only if necessary.
Step 3:
- Transfer the filling to a piping bag fitted with a small tip.
- Cut a small slit in the side of each gougère and pipe in the cheese filling.
- Sprinkle lightly with sweet paprika.
- Refrigerate until ready to serve.
Notes
Notes & tips
Unfilled gougères can be baked in advance and frozen. Reheat briefly in the oven before serving or filling.
Once filled, gougères are best consumed the same day, as refrigeration softens the pastry.
For a more intense flavour, add a pinch of nutmeg or mustard powder to the choux dough.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 112Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 61mgSodium 110mgCarbohydrates 6gFiber 0gSugar 0gProtein 3g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
