French Gougeres

Suzy Rhodes Sat, 04/12/2014 - 01:35
French Gougeres

You can find Gougeres everywhere in France but their home is Burgundy, where they are the first thing you get when you sit down in any restaurant and is commonly served with the local aperitif, Kir (black current liqueur and white wine).

Two of my sons, Adam and Jason, love these Gougeres. They had something very similar when they were in Brazil and Portugal, it's called Pao de Queijo in those countries. It has a very light, airy texture with cheese blended in and can be eaten with coffee or wine. I like to have them with Pero, my favorite hot drink.

This recipe makes 36




Prep time
20 minutes
Cooking time
24 minutes
Total time
44 minutes


1⁄2 c
whole milk
1⁄2 c
8 T
Butter (unsalted)
1⁄2 t
1 c
large eggs (room temperature)
1 1⁄2 c
coarsley grated cheese (Gruyere or sharp cheddar)


1. Preheat oven to 425 degrees F
2. Line 2 baking sheets with parchment paper
3. In heavy saucepan, bring milk, water, butter and salt to a rapid boil over a high heat
4. Add flour all at once, lower the heat and stir vigorously with wooden spoon
5. The dough will come together and a light crust will form at the bottom of the pan
6. Keep stirring for one or two more minutes. The dough should be very smooth
7. Turn the dough into a mixing bowl
8. Let the dough sit for a minute then add the eggs one by one and beat well in between each egg, by the time the last egg goes in, the dough will come together again
9. Beat, beat and beat until the dough is thick and shiny
10.Beat in grated cheese
11.Spoon out immediately using a Tablespoon of dough for each gougere, drop dough 2 inches apart
12.Turn oven temperature down to 375 and bake for 12 minutes
13.Rotate the pan from back to front, top to bottom and continue baking another 12 -15 minutes
14.Transfer to racks and serve warm