Plenty Sweet Life

Grandma's Recipes One By One!


on October 15, 2014

I made these little puffs as one of the appetizers and/or snacks for book club this month, so I thought I’d share them with  you. This recipe is from Saveur Magazine and it’s an old one. It was cut it out years ago. I don’t even know HOW old it is, but I know it’s been kicking around my file for a long time. It’s crazy that I’ve never made them, because they’re sooooooooo good! They feel so French and sophisticated, perfect with cocktails or a glass of wine.

GougeresGougeres 2

These really are great!

Here is the recipe as I made it:


5 Tablespoons butter

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

1 cup all-purpose flour

1 cup grated Gruyère cheese

5 large eggs, at room temperature

Preheat oven to 425 degrees.

Add butter, salt, pepper, and nutmeg to 1 cup water to a medium saucepan and bring to a boil over medium-high heat.

When butter melts, reduce heat to low.

Add flour to butter-water mixture all at once and cook over low heat, beating with a wooden spoon, for 1 minute, until mixture pulls away from the sides of pan.

Remove from heat.

Add cheese to pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter until thoroughly absorbed (at this point, I put the flour mixture into my food processor and processed the eggs one at a time – I was in a hurry!).

Continue beating mixture until it is smooth, shiny, and firm.

Drop batter in small spoonfuls onto a lightly greased baking sheet to form Gougeres.

Beat remaining egg with 1/2 Tablespoon water, then brush tops of uncooked Gougeres with egg wash.

Bake in upper third of oven for 15-20 minutes or until golden and doubled in size.

Remove from oven and serve hot, or allow to cool to room temperature.

Makes about 3 dozen.


You can use a spoon to drop the puffs onto the baking sheet, but I use a disposable piping (icing) bag. I don’t even use a tip – just cut off the end of the bag, pipe them out, and throw the bag away when you’re done! Easy clean-up!


These cheesy puffs are golden and delicious!


Just stack them up to serve them. You really can never have enough of these!


They’re so easy to do and they freeze well. Make a double batch and get a head start on your holiday baking. Just pull them out for your gatherings, thaw, and let the celebrating begin!


2 responses to “Gougeres

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