Gougères

Ingredients

1 cup water

½ teaspoon kosher salt

½ cup unsalted butter, cut into cubes

1 cup all-purpose flour

4 large eggs

¼ teaspoon ground black pepper

A pinch of ground nutmeg – for a touch of aromatic depth

1 cup Gruyère cheese, grated – folded into the dough for a savory, melty interior

Extra Gruyère cheese, for topping – creates a golden, crisp crust when baked

Instructions for Gougères (French Cheese Puffs)

Step 1: Preheat and Prepare

Preheat the oven to 425°F (220°C).

Line a baking sheet with parchment paper and set aside.

Step 2: Make the Dough Base (Pâte à Choux)

In a medium saucepan, combine the water, cubed butter, and salt. Heat gently until the butter melts and the mixture just begins to simmer.

Add the flour all at once and stir vigorously with a wooden spoon until the mixture comes together into a ball and pulls away from the sides of the pan.

Continue stirring over low heat for about 1 minute to dry the dough slightly.

Remove from heat and let cool for about 5 minutes.

Step 3: Add Eggs and Cheese

Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Stir in the black pepper, nutmeg, and grated Gruyère until evenly incorporated.

Step 4: Shape the Gougères

Using a piping bag or small cookie scoop, place small mounds of dough onto the prepared baking sheet, leaving about 1½ inches of space between each.

Sprinkle lightly with extra Gruyère to create a golden, cheesy crust.

Step 5: Bake

Bake at 425°F (220°C) for 10 minutes.

Without opening the oven, reduce the temperature to 375°F (190°C) and bake for an additional 20–25 minutes, until the gougères are puffed and richly golden.

Step 6: Cool

Turn off the oven and prop the door open slightly.

Let the gougères cool inside the oven for about 15 minutes to help them set and prevent collapsing.