Cheese gougères

Gougères: little cheese choux puffs, golden and airy, that melt in the mouth. The Burgundy nibble par excellence, best served warm, and easier to get right than you might think.

Preparation: 20 min  |  Cooking: 25 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 299 kcal · 11 g protein · 17 g carbohydrate · 20 g fat

Ingredients

• 250 ml water
• 80 g butter
• 150 g flour
• 4 eggs
• 100 g grated Comté
• salt and pepper

Method

1. Bring the water, butter and salt to the boil, add the flour and stir over the heat until the dough dries out and pulls away from the pan.
2. Off the heat, beat in the eggs one at a time.
3. Add the grated cheese.
4. Pipe or spoon small mounds onto a baking tray and bake for 25 minutes at 180 °C without opening the oven.

Nutritional highlights

Made with choux pastry (sugar-free and less fatty than puff pastry), gougères are a lighter nibble than shop-bought savoury biscuits. The cheese provides protein and calcium. Enjoy them warm, in sensible bites.

Variations and substitutions

• With Gruyère or Emmental.
• With blue cheese.
• With herbs.
• Filled (cheese mousse).

Storage and making ahead

Best warm on the day; reheat in the oven. They can be frozen raw (piped) or cooked.

💡 Good to know

Do not open the oven during cooking: the gougères would sink. Wait until they are well browned and firm to the touch.

Read more

Discover more vegetarian recipes.

The ingredients in this recipe: butter · flour · eggs · Comté · salt.

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