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Gougères (cheese puffs)

  • 120 g Water
  • 60 g Unsalted Butter
  • 100 g White Wheat Flour
  • 1/2 t Medium-Grain Salt
  • 2 Eggs
  • 60 g Gruyere Cheese, grated
  • Fresh Thyme Leaves
  • Black Peppercorn, ground

Yields 12 cheese puffs.

  1. Preheat oven to 220ºC (425ºF). Line a baking sheet with parchment paper or grease the baking sheet with butter.
  2. Mix dough. Stir water, butter, and salt together in a pot; bring to a simmer (~80ºC/180ºF). Reduce heat to medium. Add flour and whisk 2-3 minutes until a paste-like dough forms.
  3. Cool. Transfer dough to a bowl. Cool 5-10 minutes until warm.
  4. Continue mixing. Whisk in 1 egg, thyme, and black pepper until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
  5. Bake 15 to 20 minutes at 220ºC until golden and puffed.

  1. Mitzewich, John. "Black Pepper and Thyme Gougères - Just Call Me Puff Daddy." Food Wishes. 8 October 2009. ↩

  2. Mitzewich, John. "Chef John's Party Cheese Puffs." Food Wishes. 6 May 2014. ↩