Cheesy, Salty, Yummy Gougères

Cheesy, Salty, Yummy Gougères! Easy to make and perfect with a glass of wine before dinner!

Gougeres: cheesy, salty, yummy

Having friends over for a drink? Need something for your guests to nosh on before the meal? Gougères are the perfect solution!

WHAT ARE THEY? Gougères are the most adorable little round puffed cheese and egg salty pastries! They are THE perfect accompaniment to an aperitif (before-dinner drink). People love them (kids too!). You don’t even need a napkin. A Gougère in one hand, your drink (fizz is best) in your other hand, and a smile on your face. These are always warmly welcomed when you go over to someone’s house for dinner.

I use Italian cheese in my Gougères. I like the saltiness of either Parmigiano Reggiano or Recorino Romano. I’ve made them with French Gruyère and Comté, but just prefer the harder, saltier Italian cheeses for this.

WHEN YOU’LL SEE THEM: You’ll see Gougères served all year round. They are typically served cool, so even in the heat of the summer, they are perfect.

WHEN & HOW TO SERVE: With an aperitif / before-dinner drink. Pile these little guys up on a pretty plate and serve while people are sitting around the table before the meal starts. They are light and airy on the inside, with lots of soft nooks and crannies; sometimes they even look hollow inside.

Gougeres: cheesy, salty, yummy

INSPIRED BY / ADAPTED FROM: Dorie Greenspan’s Around My French Table available on You can also visit Dorie’s blog at She’s a genius recipe writer.


  • ½ cup whole milk / 118 ml
  • ½ cup water / 118 ml
  • 8 Tablespoons butter / 113 grams
  • ½ teaspoon of salt
  • 1 cup all-purpose flour / 120 grams
  • 5 eggs (room temperature)
  • 1 ½ cups / 6 ounces grated Pecorino Romano or Parmigiano Reggiano
  • Save a little extra cheese in a small bowl to sprinkle on top of your gourgeres

*If you don’t like using whole milk, you can substitute low fat milk. Use 1 cup of low fat milk INSTEAD of the whole milk and water.


  • Saucepan
  • Electric Hand Mixer or Stand Mixer
  • Wooden Spoon
  • Mixing Bowl
  • Pastry Bag with Large Nozzle (#1A size Wilton is equivalent to what I use)
  • Rubber / Silicone Spatula
  • Baking Sheet
  • Parchment Paper

Get out All Your Tools and Prep Your Ingredients.

  • Measure, grate your cheese, wash your eggs.
  • Preheat your oven to 425 F / 218 C and put your oven shelf in the middle of your oven.
  • Prep your baking sheet with parchment paper.
  • Set up your pastry bag.

Use a Large Nozzle for Piping

Recipe Steps.

  1. Put the first four ingredients (milk, water, butter, and salt) into a large saucepan and bring to a boil over medium high heat on your stovetop.
  1. When the mixture has come to a hard boil, add your flour into the sauce pan in one fell swoop and turn turn down the heat. Vigorously mix with a wooden spoon. Get ready for an upper arm workout! (You’re welcome) Mix for approximately 2 – 3 minutes. You may need to take your saucepan off the heat for several seconds now and then if it seems like it is getting too hot. Your dough, (le pâte a choux) will look just a bit like damp playdoh.
  1. Place your dough into a cool mixing bowl or the bowl of your stand mixer. Let it sit there for 2 – 3 minutes to cool down. (You can use this time to clean your saucepan).
  1. Add your eggs, one at a time, mixing thoroughly after each addition.
  1. Add your grated cheese in to the mixture and mix again.
  1. Use a rubber / Silicone spatula to transfer your dough into a pastry bag. Pipe the dough onto parchment paper-covered baking tray. You can really make your gougéres whatever size you want. I tend to like mine a bit large. If you get little peeks at the top of each piped gougère, smoosh it down a bit with a wet finger or a small spoon. Sprinkle with your extra grated cheese.
  1. Turn down your oven to 375 F / 190 C, slide your tray on to the rack and bake for approximately 24 – 27 minutes. (Alternatively, as Dorrie Greenspan recommends, you can turn your tray after the first 12 minutes. I’ve done it both ways). You want your gougeres to be puffy and browned. Try to resist the urge to open the oven door to check them (I think this could deflate them a bit). Let cool on the tray.


  • Remember to PREHEAT to 425 F / 218 C, but when you are about to slide your baking sheet in to the oven, TURN the OVEN DOWN and BAKE at 375 F / 190 C.
  • You can add some pepper to the mixture if you like. I like to add a good couple turns on the pepper grinder to the grated cheese. Just mix together.
  • You can draw circles on a piece of paper and place under your parchment paper so that you have a guide for the size you want your Gougères. Remember to take your paper out from underneath before putting them in the oven. My circles are approximately 1 3/4 diameter / 4.5 cm diameter.
  • Hold your pastry bag straight up, vertically, not at an angle, to make the best little happy gougère mountains.
  • You can use a tablespoon to form your Gougères if you don’t want to use a pastry bag, but I really think the pastry bag lets you make the best and most uniform shapes.
  • Don’t get nervous that your gougères are not puffing up at first. It takes them a bit of time in the oven before they grow into big, beautiful plumpness.

Hold Your Pastry Bag Upright

Now, let me warn you that you will want to eat more than one. The good news (well, … good news/bad news) is that you really will not want to eat them after a day; they just loose their oomph.  So, party it up and eat what you want on day one!

Gougeres: cheesy, salty, yummy

Okay Friends! Report Back! Are you going to make them? If so,…what kind of cheese will you use? My next batch will probably be a soft French cheese. 😉

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14 Responses to Cheesy, Salty, Yummy Gougères

  1. Wow!~ Those sound incredible! Now, I want some. Thanks for stopping by my blog and asking about the half marathon cross-training. I didn’t actually DO the cross-training. I always started every training session with the good intentions of doing so, but just ended up stepping on my step for 45 minutes on Mon & Wed. and walking my long distances on Fridays. I just pre-routed my long distances on mapquest b/c I didn’t have a smartphone then. I finally have one and I’m looking forward to trying out all the cool fitness apps! Do you know of any cool fitness apps?

    As of right now, we don’t do our next half marathon until November, so ALL I’m doing is cross-training! I do a lot of Jillian Michaels & Kathy Smith DVDs~~yoga, pilates, kettlebell, belly dance, boxing, etc.

    • gigipoo says:

      Thanks for checking out my gougeres and for the info on the half marathon training. I don’t have any apps, but I think I would like to try something like that. I have been walking outside and I don’t think google will pinpoint exactly where I am walking. But, maybe an APP for my phone. I’m going to research it! I mean, I’m already doing the work! Why not celebrate it! Right?

  2. I have never heard of these before but they look and sound delicious! Pinned and tweeted. Thanks for linking up at #overthemoon! I hope to see you also at #thursdayfavoritethings.

    • gigipoo says:

      Hi Marilyn! They are really good. And fun to make. And, people really can’t resist them! Thanks for hosting and for checking them out! 🙂

  3. This look yummy! I’m trying to encourage the kids to bake more savoury snacks so these will be perfect. Pinning and we will try soon, thanks 🙂

  4. Monica Bruno says:

    Wow, Gigi! These look amazing and make me hungry!

  5. sue says:

    These look great Gigi! I love the step-by-step guide as I would be useless without that. I might even give them a try!

  6. These are going on our menu list! I want to make some soup and serve these on the side, they look so delish! I’m going to try to switch out the flour for some gluten free baking mix, I am crossing my fingers cause I really need one of these…NOW! Pinned!

  7. Orana says:

    These look irresistible!!! i think a hard italian cheese is also your best bet for flavor. Oh my i’m drooling. I also love the name, so cute!

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