Gougères

Adapted from Labelle France youtube

Still need to convert volume to grams

Ingredients

½ Cup water
½ Cup Milk
¼ lb Unsalted Butter (1 stick)
½ tsp Salt
1.5 Cups Gruyere Cheese Grated (medium) about 165 grams
Divided: 1 cup (110g) for the dough, ½ cup (55g) for the topping
5 large eggs
1 large egg or egg yolk plus 1Tbsp water for egg wash
1 Cup unbleached all - purpose flour, 5.15 oz or 146 g
Optional ½ tsp cayenne pepper

Directions

This recipe is not precise. There is some room for error in the measurements

Preheat oven to 370ºF
Combine flour and salt and leave aside
Combine water, milk, and butter (sliced) in a 2 quart pot. Bring to a boil, reduce heat to low.
Add flour and salt and beat for at least two minutes. This cooks the flour and gelatinizes the starches, allowing the dough to trap steam and puff up beautifully. Stop once the dough forms a smooth ball and pulls cleanly away from the sides of the pan
Remove from heat. Continue to beat and add one egg at a time adding the next egg when the current one is incorporated
Add grated cheese, reserve a quarter cup. Other cheeses may be substituted
Optional, ½ tsp cayenne pepper
Make egg wash, 1 extra large yolk, 1 tbsp water beaten
Using a double spoon technique, spoon out 12 dollops onto a cookie sheet lined with parchment paper
Brush on egg wash
Sprinkle grated cheese on top
Bake for 25 minutes at 370ºF

This will make around 30 Gougères. At 12 per cookie sheet that will be 3 times in the oven

DJ Samuels
Last update 9/7/2026

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