Gougères (Cheese Puffs)

Light, airy Burgundian choux pastry puffs flavoured with Gruyère and a hint of nutmeg, perfect with a glass of wine.

TIME BREAKDOWN
Prep: 25 min
Cook: 30 min
Total: 55 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 100ml water
  • 100ml whole milk
  • 85g unsalted butter, cubed
  • 1/2 tsp fine salt
  • 110g plain flour, sifted
  • 3 large eggs, at room temperature
  • 100g Gruyère, finely grated, divided
  • 1 tsp Dijon mustard
  • Pinch of freshly grated nutmeg
  • Pinch of black pepper

Method

  1. Heat the oven to 200°C (180°C fan). Line two large baking trays with baking paper.

  2. Put the water, milk, butter and salt in a medium saucepan and heat until the butter melts, then bring to a rolling boil. Tip in the flour all at once and beat vigorously with a wooden spoon until the dough pulls away from the sides of the pan.

  3. Cook the dough, stirring, for 2 minutes. Transfer to a bowl and cool for 5 minutes.

  4. Beat in the eggs one at a time, making sure each is fully combined before adding the next, until the dough is smooth and glossy. Stir in three quarters of the Gruyère, the mustard, nutmeg and pepper.

  5. Spoon or pipe 24 walnut-sized mounds onto the trays, spaced 4cm apart. Sprinkle with the remaining cheese.

  6. Bake for 25 to 30 minutes until puffed, deep golden and crisp. Do not open the oven door during the first 20 minutes. Pierce each puff once with a skewer to let out the steam and serve warm.