Gruyere Gougeres
Light, airy French cheese puffs made from choux pastry and nutty Gruyere, crisp outside and tender and hollow within.
By Marisol Vance, Founder & Head of Recipe Development
Published April 30, 2026
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 8
- Level
- Medium
Gougeres are the elegant little cheese puffs served with wine all over Burgundy, and they are one of the best reasons to learn choux pastry. The dough is surprisingly simple: water, milk, butter and flour cooked on the stove, then beaten with eggs until glossy.
We fold in plenty of aged Gruyere along with Dijon mustard, a pinch of cayenne and nutmeg, and scatter more cheese on top so they bake into crisp, golden domes. Starting in a hot oven and then lowering the heat helps them puff high and dry out inside so they do not collapse.
Serve them warm from the oven with a glass of something sparkling. Leftovers reheat beautifully in a few minutes.
- Crisp outside, airy inside
- Nutty aged Gruyere
- Elegant and freezer friendly
Ingredients
Directions
Heat the oven to 425 degrees F and line two baking sheets with parchment paper.
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