I love France #42: Gougères recipe


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In my younger days in Burgundy, I had an irresistible passion for Gougères.

Une gougère, supposedly coming precisely from Burgundy, is choux dough mixed with cheese, so you could call it a cheese puff. The cheese is commonly grated Gruyère, Comté, or Emmental, but there are many variants and you can really use any kind you want.

We usually eat this slightly warm, as an appetizer. I was served some in a reastaurant in Champagne last Spring!

I always thought is was extremely difficult to do choux dough, and to get the puffy fluffy inside. But some time ago, my sister sent me an extremely easy recipe. I tried right away, and it did work! Since then, I have redone it several times, with variants, and it is always so delicious.

So here is the recipe:


  • 1 cup of water
  • 1/4 cup of butter
  • 1/2 cup of flour
  • 4 eggs
  • 1/4 cup of grated cheese, Comté or whatever. I even tried with Cheddar. Goat cheese works as well!
  • herbs of Provence, or other
  • optionnal: a pinch of salt – I don’t, as it’s salty enough with the cheese
  • a saucepan
  • a wooden spoon
  • a baking tray
  • parchment paper


  1. Preheat the oven to 390-395 F.
  2. Cut the butter into pieces, and put it with the (salt and) water in a saucepan.
  3. Bring to boil and when the butter is melted, pour at once all the flour in the pan.
  4. Turn down the heat to low, and stir vigorously with a wooden spoon. Let the dough “dry”, stirring constantly for 3 minutes (this is really what will make the dough fluffy inside, so don’t stop before the 3 mn).
  5. Remove from heat and break the eggs into the mixture one at a time, stirring constantly and carefully. Wait until each egg is well absorbed into the dough before adding the next.
  6. The dough should look a bit soft, slightly shiny and smooth, but not runny.
  7. Add the grated cheese and herbs, and mix well.
  8. Drop tablespoons of the dough on a baking sheet covered with parchment paper. NB: I prefer having many small ones. You can also drop more dough for larger gougères, leaving then enough space between each.
  9. Cook for 20 minutes or longer, until cheese puffs are golden brown.

Mes gougères



5 thoughts on “I love France #42: Gougères recipe

  1. Pingback: Dreamy December Days Read-a-thon Day 3 | Words And Peace

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