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    Easy Gougéres Recipe (Video)

    Published April 10, 2020. This post may contain affiliate links. Please read my disclosure policy.

    These delicious, cheese-filled puffed Gougéres are a French delight and incredibly easy to make for a quick snack. They are perfect as a snack or alongside a main meal.

    bowl of baked gougeres with shredded cheese

    We are a family that loves options, so sometimes side dishes are the hit of the meal, so we load our table up with our favorites, just like my roasted potatoes and polenta recipe.

    Gougéres

    These classic French stuffed cheese puffs have been around for a few centuries, and at their core, they are simply pate a choux dough with cheese in them. It is essentially the same dough used in churros or cream puffs.

    Traditionally the cheese that would be used is either comté or gruyere, but you can tailor it to use what you have.

    How to Make Them

    Follow these easy-to-follow instructions for how to make gougéres:

    Bring salt, water, and unsalted butter to a light simmer in a medium-size pot over medium-low heat.

    boiling water and butter in a pot

    Stir in the flour and mix until completely combined.

    mixing dough in a pot

    Remove the pot from the heat and vigorously mix in 1 egg at a time until it is completely mixed in.

    stirring in eggs to a pot of dough

    Stir in the shredded cheese and grated nutmeg and mix until completely melted in.

    mixing cheese into dough

    Transfer to a piping bag with a large round tip.

    adding dough to a large piping bag

    Pipe out 2-3 tablespoons of dough onto a sheet tray lined with parchment paper that is placed 2” apart from one another.

    piping out dough onto a piece of parchment paper

    Brush the tops with egg wash and top off with extra shredded cheese and bake at 400° for 20-25 minutes.

    baking gougeres on sheet trays

    Gougére Variations

    The biggest variation you can make with this recipe is the cheese. In fact, you don’t have to use cheese if you don’t want to, as they are still nice, light, and fluffy snacks.  Here is the cheese that would go well in these gougéres:

    • Sharp Cheddar
    • White Cheddar
    • Emmentaler
    • Swiss
    • Gouda

    What Do You Serve Them With?

    These make for an awesome side dish and would go amazing with these main entrees:

    Make-Ahead and Storage

    Make-Ahead: You can make these up to 1 day ahead of time.

    How to Reheat: Place them in a baking dish covered in foil and bake at 350° for 4-6 minutes or until softened and warm. You can also heat them on a microwave-safe plate in the microwave until soft and warm.

    How to Store: Cover them and keep them in the refrigerator for up to 5 days.  They also freeze well covered in the freezer for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.

    Chef Billy Parisi

    chef notes + tips

    • You can also bake these on a foil-lined cookie sheet tray or a Silpat.
    • These are best served warm but can still be enjoyed cool or at room temperature.
    • Instead of using a spoon, you can also use a whisk when making the dough.

    More Awesome Side Dishes

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    Let's Cook - Chef Billy Parisi

    Video

    Easy Gougéres Recipe (Video)

    5 from 1 vote
    These delicious, cheese-filled puffed Gougéres are a French delight and so incredibly easy to make. They are perfect as a snack or alongside a main meal.
    Servings: 40
    Prep Time: 10 minutes
    Cook Time: 25 minutes

    Ingredients 

    • 1 cup water
    • 1 stick unsalted butter
    • ½ teaspoon sea salt
    • 1 1/2 cups all-purpose flour
    • 5 large eggs
    • 2 cups shredded comté or gruyere cheese
    • 1/8 teaspoon ground nutmeg
    • 1 egg yolk whisked with 1 tablespoon water

    Instructions

    • Add the water, butter, and salt to a medium-size pot and bring to a low simmer over medium-low heat and the butter is melted.
    • Stir in the flour until completely mixed in. Remove from the heat.
    • Stir in the 5 eggs 1 at a time until completely mixed in.
    • Stir in 1 ½ cups of cheese and nutmeg until combined.
    • Transfer the dough to a piping bag with a large tip and pipe out 2-3 tablespoons of the dough at a time that is placed about 2” apart from one another on cookie sheet trays lined with parchment paper until all the dough has been used.
    • Evenly brush each of the individual piped out dough with the yolk and water mixture.
    • Top off each dough with the remaining ½ cup of shredded cheese.
    • Bake in the oven at 400° for 20-25 minutes or until golden brown and cooked through.
    • Eat warm.

    Notes

    Chef Notes:
    • Make-Ahead: You can make these up to 1 day ahead of time.
     
    • How to Reheat: Place them in a baking dish covered in foil and bake at 350° for 4-6 minutes or until softened and warm. You can also heat them on a microwave-safe plate in the microwave until soft and warm.
     
    • How to Store: Cover them and keep them in the refrigerator for up to 5 days.
     
    • They also freeze well covered in the freezer for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
     
    • You can also bake these on a foil-lined cookie sheet tray or even a Silpat.
     
    • These are best served warm but can still be enjoyed cool or at room temperature.
     
    • Instead of using a spoon, you can also use a whisk when making the dough.

    Nutrition

    Calories: 47kcalCarbohydrates: 2gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 28mgSodium: 59mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 92IUCalcium: 70mgIron: 1mg
    Course: Side Dish
    Cuisine: French