Gougères with Gruyère
Why this recipe works
- Reliable choux method: Cooking the flour paste on the hob dries it slightly, giving the pastry enough structure to puff properly in the oven.
- Crisp, airy finish: A hot tray and uninterrupted baking help the gougères rise, set and turn deeply golden without collapsing.
- Deep cheese flavour: Gruyère brings a nutty, savoury richness that is balanced by butter in the pastry and a little black pepper.
Get the most out of this recipe
Timing notes
- Best served warm: Gougères are at their lightest and crispest shortly after baking, when the cheese is still fragrant and the shells are delicate.
- Watch the paste, not the clock: The choux paste should pull away from the pan and look smooth before it is cooled and beaten with egg.
Common mistakes
- Adding egg too quickly: Beat in the egg gradually and stop once the paste is glossy and falls from the spoon in a thick V shape.
- Opening the oven early: Avoid opening the oven during the first part of baking; a sudden drop in heat can make the puffs collapse before they set.
Ingredient notes
- Choosing the cheese: Gruyère gives the most classic nutty flavour, while Emmental makes a milder, slightly sweeter version.
- Seasoning options: Black pepper keeps the flavour savoury and understated; cayenne can be used for a warmer finish.
Make-ahead tips
- Re-crisp before serving: Cool completely, then reheat in a 180°C (355°F) oven until hot and crisp again.
- Freezer-friendly: Baked gougères can be frozen once cooled, then reheated from frozen until the shells are crisp and warmed through.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and set a baking tray in the middle to preheat. Grate the gruyère and set it aside. Crack the eggs into a jug and beat lightly.
- Put the water, unsalted butter and fine sea salt into a saucepan over medium heat and bring to a rolling boil. Tip in the plain flour all at once and beat vigorously with a wooden spoon until a smooth paste forms and pulls away from the sides. Keep cooking, beating constantly, for 1 to 2 minutes to dry the paste slightly.
- Tip the hot paste into a mixing bowl and leave for 3 to 4 minutes so it cools slightly. Add the beaten egg a little at a time, beating well after each addition, until the mixture is glossy and falls from the spoon in a thick V shape. You may not need the last little bit of egg if the paste is already loose enough.
- Fold in most of the gruyère, reserving a small handful for topping, then mix in the black pepper. Spoon or pipe small mounds onto the hot baking tray, leaving space for them to puff. Sprinkle the reserved gruyère over the tops.
- Bake for 22 to 26 minutes until well puffed, deeply golden and crisp. Do not open the oven for the first 18 minutes or they may collapse. Serve warm with an extra pinch of black pepper if you like.
Recipe notes
Tips
- For the best rise, cook the flour paste for a full 1 to 2 minutes on the hob so it dries slightly before you add the egg.
- If you do not have a piping bag, use two teaspoons to drop neat mounds; aim for similar sizes so they bake evenly.
- Gougères are best served warm; if making ahead, re-crisp them in a 180°C (355°F) oven for 5 to 7 minutes.
Substitutions
- Replace Gruyère cheese with Emmental cheese for a milder, slightly sweeter flavour.
- Replace black pepper with cayenne pepper for a warmer, spicier finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then store in an airtight container. Reheat in a 180°C (355°F) oven for 5 to 8 minutes until hot and crisp; freeze cooled gougères for up to 2 months and reheat from frozen for 8 to 10 minutes.
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Recipe overview
- Servings: 4 servings
- Yield: gougères
- Total time: 50min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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