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Golden brown baked cheese puffs with a crispy exterior and soft interior, served on a tray.
Fresh, crispy cheese puffs, perfect for afternoon tea or as a party snack.

Cheese puffs (Gougères)

Author: Flavelo
Recipes Cakes and Desserts
One of the brilliant inventions of French cuisine, the secret of the 'gougère' (savoury choux pastry) lies in the power of steam. Since there is no yeast or baking powder in the dough, it is the steam released during baking that puffs the dense mixture into a feather-light, hollow structure. This physical miracle makes the puff crisp on the outside and airy inside.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 120 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Saucepan (stainless steel recommended)
  • Sturdy wooden spoon (the dough will be stiff)
  • Baking tray
  • Baking parchment
  • Piping bag (or a spoon)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Place the water, butter, salt, and pepper in a saucepan and heat over medium heat until the butter melts completely and the mixture begins to boil.

Tip: It is important that the fat is distributed in the water (emulsion) by the time it starts boiling, otherwise the dough won't be uniform when the flour is added.
2 ✓

Remove from the heat and tip in all the flour at once. Beat wildly with a wooden spoon until it comes together into a ball.

Tip: The starch granules in the flour swell and gelatinise upon contact with the hot water, giving the dough its structure.
3 ✓

Return to the heat and 'cook out' (dry) the dough, stirring constantly for 1-2 minutes until a thin film forms on the bottom of the pan and the dough makes a sizzling sound.

Tip: This step evaporates excess water so the dough can absorb more egg later without becoming runny.
4 ✓

Transfer the dough to a cold bowl and let it cool to lukewarm (approx. 5-10 mins).

Tip: If you add the egg while it's too hot, the protein will scramble, and the dough won't rise.
5 ✓

Add the eggs one by one, beating the mixture thoroughly after each addition (you can use a mixer). Beat the last egg and add it only little by little: it is ready when the dough is glossy and hangs from the spoon in a slow 'V' shape.

Tip: The structure and water content of the egg whites are the key to volume expansion.
6 ✓

Stir in 3/4 of the grated cheese and the nutmeg.

Tip: The fat content of the cheese weighs down the dough, so fold it in carefully at the very end.
7 ✓

Pipe walnut-sized mounds onto a baking tray lined with baking parchment, spaced well apart. Sprinkle with the remaining cheese.

Tip: Leave room for growth! The dough will expand to several times its volume.
8 ✓

Place in a preheated oven at 200°C for 10 minutes, then reduce the heat to 180°C and bake for a further 15 minutes until deep golden brown and light.

Tip: The initial high heat (thermal shock) triggers explosive steam production, which lifts the dough.

Recipe FAQ

Why did the puff collapse after baking?
You likely opened the oven door too soon, and the dough's structure hadn't set enough to hold its shape after the steam escaped.
Why was the dough flat even when raw?
You added too much egg. The dough must hold its shape and not run.

Ingredients

  • 150 g Plain flour (sifted)
  • 80 g Butter
  • 150 ml Water
  • 150 g Hard cheese (e.g. Gruyère, Emmental or mature Cheddar), grated
  • 3-4 pcs Eggs (Medium, room temperature)
  • 1 pinch Salt
  • 1 pinch Nutmeg (freshly grated)
  • 1 pinch Ground white pepper