Cheese Puffs

Preparation info

  • Makes about Thirty

    2½ inch

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Burgundians relish a little snack with a glass of wine, and many variations on these choux puffs flavored with cheese are sold in local pastry shops. Gougères sometimes come stuffed with goat cheese or a creamy filling, and in one inventive version, Gougère Plate au Fromage de Chèvre, the dough is spread flat and topped like pizza with sliced tomato and herbs.


Pâte à Choux

  • 1 cup/250 ml. water
  • ¾ teaspoon salt
  • ½ cup/110 g butter, cut into cubes
  • 1 cup/125 g flour


    Heat the oven to 400°F/200°C and lightly butter a baking sheet. Make the pâte à choux. Cut the Gruyère cheese in tiny dice, or coarsely grate it, and beat it into the dough. Transfer the dough to a pastry bag fitted with a ½-inch/1.25-cm plain tip and pipe -inch/4-cm. mounds on the baking sheet, spacing them well apart as they will puff during baking. Alternatively, drop mounds of dough on the baking sheet using 2 small spoons. Brush the mounds with the egg glaze and sprinkle with grated Gruyère.

    Bake the puffs until golden brown and crisp, 25 to 30 minutes. The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest. The puff should stay crisp on the outside and slightly soft inside. Gougères are at their best warm from the oven, but they can be baked ahead, or stored in the freezer, and reheated in a low oven.