Bread & Savory BakesDifficulty: medium
Gougères (Cheese Puffs)
Burgundy's choux puffs loaded with gruyère — hollow, airy and impossible to eat just one.
20
Prep Time
30
Cook Time
8
Servings
Ingredients
Instructions
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1Boil the water, butter and salt.
2Add the flour at once and stir hard over heat until the dough pulls from the pan, 2 minutes.
3Cool 5 minutes, then beat in the eggs one by one — the dough should fall from the spoon in a ribbon.
4Stir in 150 g of the cheese, pepper and nutmeg.
5Pipe or spoon 4 cm mounds on a lined tray.
6Top with the remaining cheese.
7Bake at 200°C for 10 minutes, then reduce to 180°C and bake 15-20 more without opening the door.
8They should be deep golden, hollow and light.
Chef's Tip
- The choux dough must dry out in the pan first — wet dough makes dense gougères.
More tips ↓Show less ↑
- Eggs go in one at a time: each is only absorbed when the previous is fully incorporated.
- No door-opening mid-bake: the steam inside is what puffs them hollow.
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