Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Using the standard choux pastry recipe, you can make a versatile cheese dish to be served as a cheese course with salad, as a starter or to serve warm in slices with drinks. Gruyère is the cheese used in the authentic version, but you could substitute other hard cheeses. Individual gougères made with Gruyère are traditionally served in the cellars of Burgundy and Chablis when wine-tasting.