🧀 Gougères
Gougères are small French cheese puffs made from choux pastry — the same dough as éclairs — enriched with butter and eggs and mixed with grated Gruyère. They bake into light, hollow golden balls with a crisp shell, an airy inside and a savoury cheese flavour. They are served warm as an aperitif snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 ml water
- 100 g butter
- 150 g plain flour
- 4 eggs
- 120 g Gruyère, grated
- 1/2 tsp salt, pinch of nutmeg
Method
- Heat the oven to 200 °C and line a baking tray.
- Bring the water, butter and salt to the boil, then add the flour all at once and stir until the dough leaves the sides of the pan.
- Cool for 5 minutes, then beat in the eggs one at a time until smooth and glossy.
- Stir in most of the Gruyère and the nutmeg.
- Pipe or spoon small mounds onto the tray and sprinkle with the remaining cheese.
- Bake for 20–25 minutes until puffed and golden; do not open the oven early.
How to make it lighter
- Make them small — bite-sized puffs make portions easy to count.
- Use a strongly flavoured, well-aged Gruyère so less cheese gives the same taste.
- Serve a few with raw vegetables rather than as a whole plate.
History
Gougères are traditionally associated with Burgundy, where they have long been served at wine tastings and celebrations. Their earlier history is not clearly documented. Today they are a classic French aperitif bite.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →