France / Appetizers

Gougeres

Name: Gougeres
Prep time: 20 min
Cook time: 30 min
Yield: 12 portions
Cuisine: France
Ingredients: 125 ml water; 50 g butter; 75 g plain flour; 2 medium eggs, beaten; 65 g Gruyere, finely grated; 0.125 tsp salt

Small cheese puffs made from cooked choux dough.

Prep20 min

Cook30 min

Yield12 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

12 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Bring water, butter and salt to a boil in a saucepan.
Add flour at once and stir vigorously over low heat for two minutes until a smooth ball forms. Cool five minutes.
Beat in eggs gradually until glossy and pipeable; fold in cheese. Spoon 12 mounds onto a lined tray.
Bake 10 minutes, reduce oven to 180°C and bake 15–20 minutes until crisp, golden and dry inside. Do not open the oven early.

A little kitchen note

Yield: 12 puffs. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/12 of the recipe)

Energy: 86 kcal
Protein: 3.1 g
Carbs: 4.9 g
Fat: 6.0 g
Fibre: 0.2 g
Total sugar: 0.1 g
Sodium: 71 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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