Gougeres (Cheese Puffs!)

These are just easy and good.

1/2 c butter (1 stick)
1 c water
1 c flour
5 eggs
1 c grated gruyere
1/2 c grated parmesan
2 t dijon mustard
fresh black pepper

Preheat oven to 425.
Heat butter and water in a medium saucepan over medium heat until butter is melted and mixture comes to a simmer.
Turn heat to low, add flour and stir until mixture starts to pull away from the sides of the pan (about a minute).
Remove pan from heat and add the eggs, one at a time, stirring well after each (dough will separate at first, but keep stirring and it will form a smooth paste).
Stir in remaining ingredients.
Drop mixture in heaping tablespoonfuls onto 2 greased or parchment-lined baking sheets. (At this point you can freeze them until you’re ready to bake).
Bake until puffed and brown, about 30 minutes. Cut slits in sides of puffs, return to oven and lower the heat to 350. Bake 10 minutes more.


  1. Elrena says:

    Gruyere? I love gruyere!!

    Printing the recipe to go hand to my husband now…. 🙂

  2. Mom says:

    The same basic pattern makes the puffs for cream puffs or eclairs: use the first group of ingredients (Butter, water, flour, eggs) and follow the directions exactly, but don’t add the cheeses, etc. For cream puffs, use a 1/4 cup measure, and put about 6 heaps on a parchment-paper lined cooky sheet, bake as directed for about 50% longer than the small puffs. Cool thoroughly and fill with Ice cream, slightly sweetened whipped cream, or custard, and use chocolate fudge sauce, or other topping when serving for a super dessert. They’ll hold in the freezer for a week or so; in the refrigerator for 2-3 hours, except for the icecream filled ones.

  3. Violeta says:

    YUM!! I might make these next week at the beach. I can imagine everyone loving them!

  4. Libby says:

    mmm, I’ve got to try these…

  5. Daphne says:

    Thanks for the recipe! I loved these at your MotherTalk evening. Now I know what to serve for dinner tonight: cheese puffs and lentil soup. Yum.