Authentic Gougères—crispy, airy, and packed with cheesy goodness! These classic French cheese puffs are the perfect match for a glass of wine, no matter the season. With just six simple ingredients, this recipe is easy to master, with all the key tips you need to ensure perfect results every time!

gougères on a marble surface with one gougères cut in half in the center.

What are gougères?

Gougères (pronounced goo-jair) are airy, golden cheese puffs from France, made with choux pastry (yes, the same dough behind éclairs and cream puffs) and infused with cheese (traditionally Comté or Gruyère) for a rich, savory bite. The ultimate wine-friendly treat, they’re a staple of the apéro—France’s beloved pre-dinner ritual of drinks and small bites—and a must-have at wine tastings, as they pair beautifully with red, white, and sparkling wines.

Why you should try this recipe

  • Simple ingredients – With just 6 easy-to-find ingredients—many of which you likely already have on hand—these gougères come together in no time. Perfect for both beginners and experienced cooks, you’ll create something truly delicious with just a few quality ingredients.
  • Perfectly cheesyNo more bland, cheese-deprived gougères! This recipe packs in Comté cubes inside and grated Comté on top for a wonderfully cheesy bite that will have everyone asking for more. For more cheesy apéro ideas, check out Goat’s Cheese Yorkshire Puddings, Halloumi Fries, or Baked Brie With Garlic.
  • Wow your guests – These crowd-pleasing gougères pair beautifully with Champagne, Pinot Noir, and Chardonnay-based wines. Whether you’re hosting an apéro or a wine tasting, they’re sure to impress and elevate any occasion!

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The ingredients you’ll need

water, flour, eggs, Comté cheese, salt and butter on a marble surface.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Cheese – I always use Comté for its rich, nutty flavor. A 12-month-aged Comté is ideal for the perfect balance of flavor and meltability. No need to use extra-matured Comté, which is more expensive and better enjoyed on its own. If Comté is not available in your part of the world, great alternatives include Gruyère or mature Cheddar. Any leftover Comté? Use it in Vegetarian Spaghetti Squash with Spinach and Comté Cheese or French Baked Eggs “Oeufs en Cocotte“.
  • Eggs – A key ingredient for the perfect gougères texture! For the best results, opt for organic, free-range eggs—they really make a difference in both taste and structure.
  • Butter – For an authentic French taste, go for unsalted cultured butter (look for “cultured” or “European-style” on the label). Its rich flavor adds depth to the gougères, and its subtle tang enhances the overall taste. Have leftovers? Put them to good use in Classic French Mashed Potatoes.

Love festive cheese appetizers? Check out my Whipped Goat Cheese Dip With Pistachios, Pomegranate, Hot Honey!

How to make Gougères (French Cheese Puffs)?

(Note: please see the recipe card below for the complete written instructions and measurements.)


process of preparing gougères dough base.

Step 1. Prepare the dough base – Preheat your oven to 400°F (200°C). In a large saucepan, combine water, salt, and butter over medium-high heat. Bring the mixture to a simmer (Image 1). Once the butter has melted and the mixture is simmering, remove the pan from the heat and add the flour all at once (Image 2).

process of drying out gougères dough.

Step 2. Dry out the gougères dough – Stir the mixture with a wooden spoon until roughly combined. Return the saucepan to the stove and continue stirring vigorously for 5 minutes (Image 3). This step is crucial for removing excess moisture from the dough, ensuring it rises properly in the oven. Transfer the dough to a large mixing bowl (or the bowl of a stand mixer) (Image 4) and let it cool while you prepare the cheese.

Tip: Set a timer for 5 minutes—don’t stop early! If a thin layer forms at the bottom of the pan, don’t worry; that’s normal.

cubing and grating Comté cheese.

Step 3. Prepare the cheese – Remove the rind from the cheese. Cut off 50 g (2 ounces) and grate it using a Microplane zester (Image 5) or the fine side of a box grater; set aside. Cut the remaining cheese into small ¼-inch (0.5 cm) cubes (Image 6) and set aside.

making gougères dough in a stand mixer.

Step 4. Incorporate the eggs – Using a wooden spoon or the flat beater attachment of a stand mixer, crack one egg into the dough and stir vigorously until smooth. The dough may look slimy at first, but keep stirring until it fully comes together. Repeat this process with the remaining eggs, adding one at a time, and ensuring each egg is well incorporated before adding the next. The final dough should be smooth and silky (Image 7). Add the cheese cubes and stir until evenly combined (Image 8).

Note: You can mix the dough either by hand using a wooden spoon (which will take a bit of elbow grease!) or with the flat beater attachment of a stand mixer (which requires less effort).

scooping out gougères dough onto a parchment lined baking tray.

Step 5. Shape the gougères – Scoop a heaping tablespoon of dough onto a parchment-lined baking tray , spacing the mounds 1 inch (2.5 cm) apart. The dough is sticky, so use a regular spoon to help release it from the tablespoon (Image 9). Sprinkle the grated cheese on top of each gougère (Image 10).

process of baking gougères.

Step 6. Bake the gougères – Bake for 20 minutes, or until the gougères have risen and are golden (Images 11 & 12). Depending on your tray size, you may need to bake in two batches (I typically use a 16-inch/40 cm tray). Serve warm or at room temperature.


Nim Keys – Useful Gougères Tips

  1. Weigh your ingredients – Like all baking recipes, precision matters! A digital kitchen scale is far more accurate than measuring cups—a gram is always a gram, but volume can vary. The success of this recipe relies on exact measurements.
  2. Use room temperature eggs – Cold eggs don’t mix evenly and can prevent proper binding. Let them sit out for 30 minutes before baking, or place them in a bowl of warm water for 10–15 minutes to speed up the process.
  3. Use cubed, not grated, cheese – Most gougères recipes call for grated cheese, but the secret to deeper flavor lies in cutting the cheese into tiny cubes. This prevents the dough from becoming too heavy while creating irresistible little pockets of melted cheese. Grated cheese is only sprinkled on top for crunch and an extra boost of flavor.
  4. Perfect cheese-to-flour ratio – The key to light yet flavorful gougères is an equal ratio of cheese to flour. This balance ensures the ideal texture and structure—yet another reason to use a kitchen scale!
  5. Dry out the dough – This crucial step removes excess moisture from the choux pastry, helping it puff up properly in the oven. Stir continuously for at least 5 minutes—yes, it takes a little bit of effort, but don’t stop early! A thin layer forming at the bottom of the pan is completely normal.
  6. Cool the dough before adding eggs – Adding eggs too soon can cause them to scramble in the warm dough. Let it cool slightly—this is the perfect time to cube your cheese! By the time you’re done, the dough will be just the right temperature.
  7. Incorporating eggs – You can mix the dough either by hand with a wooden spoon (which requires a bit of elbow grease!) or with the flat beater attachment of a stand mixer (for an easier option). Both methods work well, so there’s no need for a stand mixer, though it certainly makes the process easier!
  8. Space out the gougères & keep the oven closed – When scooping the dough onto the baking tray, leave at least 1 inch (2.5 cm) between each gougères, as they expand while baking. And whatever you do, don’t open the oven door while they’re baking—it can cause them to collapse!

Wine Pairing🍷


WINE PAIRING FRIENDLY

Gougères are wonderfully versatile and enhance a wide range of wines without overpowering their aromas or flavors. Whether you’re pouring a crisp Champagne, a rich, oaky Chardonnay, or a delicate, elegant Pinot Noir, these French cheese puffs are the perfect match!

Wine Appellation Suggestion:

  • Blanc de Blanc Champagne from Champagne (France)
  • Chardonnay from the Finger Lakes, New York (United States)
  • Pinot Noir from Central Otago (New Zealand)

French cheese puffs on a marble surface.

Recipe FAQs

Are gougères hard to make?

Gougères might seem tricky, but they’re easier than you think! The key is to follow each step carefully—especially when making the choux pastry—and to use precise measurements with a digital kitchen scale. This recipe is packed with foolproof tips to help you achieve light, airy, and delicious gougères every time. And like anything, the more you make them, the easier (and faster!) it becomes.

Can gougères be made ahead?

Gougères are best enjoyed on the same day, as they can dry out and lose moisture if baked ahead of time. However, you can prepare the dough the day before. Since the dough firms up in the fridge, it is harder to scoop with a tablespoon. When making ahead, I prefer transferring the dough to a piping bag sealed with a clothespin. Store it in the fridge, and when you’re ready to bake, simply pipe the dough onto a baking tray and bake.

Can gougères be served cold?

While I believe gougères are best enjoyed warm for the ideal texture and flavor, they can also be served at room temperature (just avoid serving them fridge-cold), which is common at parties, wedding receptions, and wine tastings. Just keep in mind they won’t be as crispy as when they’re freshly out of the oven.

Can gougères be frozen?

Yes, gougères freeze really well! To freeze, bake them first and let them cool completely. Once cooled, store them in an airtight container or freezer bag. When you’re ready to enjoy them, simply transfer the gougères directly from the freezer to a parchment-lined baking sheet, and bake in a preheated oven at 400°F (200°C) for about 5 minutes to restore their fresh, crispy texture.

Why are my gougères flat?

Flat gougères can happen for a few reasons. If the dough wasn’t dried out enough before adding the eggs (those 5 minutes of drying are crucial!), or if the oven temperature was too low—be sure it’s fully preheated and never open the door while baking!!! Another common issue is overcrowding the dough on the baking sheet. If the gougères are too close together, they can release too much moisture, preventing them from rising properly. Be sure to space them about 1 inch (2.5 cm) apart for the best results.



If you tried these Gougères (French Cheese Puffs) or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!

gougères on a marble surface with one gougères cut in half in the center.

Authentic Gougères (French Cheese Puffs)

5 from 2 votes
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Prep Time : 30 minutes
Cook Time : 40 minutes
Total Time : 1 hour 10 minutes
Servings : 40 gougères
Authentic Gougères — crispy, airy, and packed with cheesy goodness! These classic French cheese puffs are the perfect match for a glass of wine, no matter the season. With just six simple ingredients, this recipe is easy to master, with all the key tips you need to ensure perfect results every time!

INGREDIENTS
 

  • 450 ml (2 scant cups) water (scant meaning just a little less than a whole cup)
  • 10 g (2 teaspoons) fine sea salt
  • 125 g (½ cup) unsalted butter (cultured or European-style butter works best)
  • 250 g (2 cups) all-purpose flour
  • 300 g (11 ounces) Comté cheese (I used 12-month-old Comté), or Gruyère, or mature Cheddar
  • 6 free-range eggs (at room temperature)

INSTRUCTIONS

  • Prepare the dough base – Preheat the oven to 400°F (200°C). In a large saucepan over medium-high heat, combine water, salt, and butter. Bring to a simmer, then remove from heat and add the flour all at once.
  • Dry out the gougères dough – Stir the mixture with a wooden spoon until it comes together. Return the saucepan to the stove and continue stirring vigorously for 5 minutes (this ensures the dough loses excess moisture, which allows the gougères to rise perfectly when baked).
  • Cool down the dough – Transfer the dough to a large mixing bowl (or the bowl of a stand mixer) to cool down while you prepare the cheese.
  • Prepare the cheese – Remove the rind from the cheese. Cut off 50g (2 ounces) and grate it using a Microplane zester or the fine side of a box grater; set aside. Cut the remaining cheese into small ¼-inch (0.5 cm) cubes and set aside.
  • Incorporate the eggs – Using a wooden spoon or the flat beater attachment of a stand mixer, crack one egg into the dough and stir vigorously until smooth. The dough may look slimy at first, but keep stirring until it fully comes together. Repeat this process with the remaining eggs, adding one at a time, and ensuring each egg is well incorporated before adding the next. The final dough should be smooth and silky.
  • Add the cheese cubes – Stir the cheese cubes into the dough until evenly distributed.
  • Shape the gougères – Scoop one heaping tablespoon of dough onto a parchment-lined baking sheet, spacing the mounds 1 inch (2.5 cm) apart. The dough is sticky, so use a regular spoon to help release it. Sprinkle grated Comté on top of each gougère.
  • Bake the gougères – Bake for 20 minutes, or until the gougères have fully risen and turned golden. You will need to bake in two batches (I typically use a 16-inch/ 40 cm tray). Serve warm or at room temperature for the best flavor and texture.

NOTES

  1. Weigh your ingredients – Like all baking recipes, precision matters! A digital kitchen scale is far more accurate than measuring cups—a gram is always a gram, but volume can vary. The success of this recipe relies on exact measurements.
  2. Use room temperature eggs – Cold eggs don’t mix evenly and can prevent proper binding. Let them sit out for 30 minutes before baking, or place them in a bowl of warm water for 10–15 minutes to speed up the process.
  3. Use cubed, not grated, cheese – Most gougères recipes call for grated cheese, but the secret to deeper flavor lies in cutting the cheese into tiny cubes. This prevents the dough from becoming too heavy while creating irresistible little pockets of melted cheese. Grated cheese is only sprinkled on top for crunch and an extra boost of flavor.
  4. Perfect cheese-to-flour ratio – The key to light yet flavorful gougères is an equal ratio of cheese to flour. This balance ensures the ideal texture and structure—yet another reason to use a kitchen scale!
  5. Dry out the dough – This crucial step removes excess moisture from the choux pastry, helping it puff up properly in the oven. Stir continuously for at least 5 minutes—yes, it takes some elbow grease, but don’t stop early! A thin layer forming at the bottom of the pan is completely normal.
  6. Cool the dough before adding eggs – Adding eggs too soon can cause them to scramble in the warm dough. Let it cool slightly—this is the perfect time to cube your cheese! By the time you’re done, the dough will be just the right temperature.
  7. Incorporating eggs – You can mix the dough either by hand with a wooden spoon (which requires a bit of elbow grease!) or with the flat beater attachment of a stand mixer (for an easier option and a smoother texture). Both methods work well, so there’s no need for a stand mixer, though it certainly makes the process easier!
  8. Space out the gougères & keep the oven closed – When scooping the dough onto the baking tray, leave at least 1 inch (2.5 cm) between each puff, as they expand while baking. And whatever you do, don’t open the oven door while they’re baking—it can cause them to collapse!
Calories: 342kcalCarbohydrates: 19gProtein: 15gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 158mgSodium: 643mgPotassium: 91mgFiber: 1gSugar: 0.3gVitamin A: 739IUCalcium: 326mgIron: 2mg
Course Appetizer
Cuisine French
Diet Vegetarian
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 2 votes

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5 Comments

  1. 5 stars
    Tried this gougère recipe, and it was a total hit! Crispy on the outside, soft and cheesy inside. Best I’ve had since my last trip to Burgundy!