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Classic Gougères

Serves: 2 cups of dough for 32 small or 16 large gougères
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5 large eggs, at room temperature
3/4 teaspoon coarse kosher salt
3/4 cup water
1/3 cup unsalted butter
3/4 cup all-purpose flour
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)


Heat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a small bowl, whisk 1 of the eggs in a small bowl with 1/4 teaspoon salt until well-combined.

In a medium saucepan, bring the water, butter and the remaining 1/2 teaspoon of the salt to a boil over high heat. Immediately remove the pan from the heat, add the flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30 to 60 seconds. (This mixture is called the panade.) Return the pot to low heat and continue to beat for an additional 30 to 60 seconds to dry the mixture. Remove from the heat.

With a wooden spoon, beat the remaining 4 eggs into the dough, one at a time, beating thoroughly after each addition. (It will come together, I promise.) Continue to beat until the dough is shiny and slides from the spoon. Stir in the grated cheese until well-combined.

If you're using parchment paper to line the baking sheet, “glue” down the paper at this point with a few dabs of the dough at the corners. Using a spoon, scoop 16 two-tablespoon or 32 one-tablespoon mounds of dough onto the baking sheet, spacing them about 2 inches apart. Brush the puffs with the reserved egg wash.

Bake until puffed and golden brown, 25 to 30 minutes. To test for doneness, remove one puff from the baking sheet and let it cool for 45 to 60 seconds. If it remains crisp and doesn’t deflate, it is done. If not, return it to the oven and continue baking 5 to 10 minutes more. Remove to a rack to cool. Let the puffs cool slightly on the sheet, then transfer to a cooling rack. Repeat with the remaining dough. 

Serve warm or at room temperature.

Photo: Virginia Willis

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