8 Oct

Hello! These are gougeres, a French choux pastry mixed with cheese. And what exactly is choux pastry you ask? Well, choux pastry is the type of pastry that’s typically used to make profiteroles (fancy name for cream puffs), éclairs, crullers, and beignets. Choux pastry is made up of flour, water, eggs, and butter, and uses a high moisture content combined with heat to puff the pastry. Thus, there is no use of a leavening agent, like baking soda or yeast.

In this particular recipe from the Tartine cookbook, the gougeres were baked with grated gruyere and thyme! Absolutely delicious! They were fluffy and light, and had an eggy custardy inside mixed with melty cheese. Perfect to eat with breakfast or just by itself!

Gougeres Recipe

Adapted from Tartine

Yields about 9 4-inch gougeres


Choux Paste:

  • 1 and 1/4 cups of nonfat milk
  • 10 tbsp unsalted butter
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3/4 cup gruyere cheese, grated
  • 1 tsp freshly ground black pepper
  • 1 tbsp minced, fresh thyme


  • 1 large egg
  • pinch of salt
  • grated gruyere cheese for sprinkling


1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. To make the choux paste, combine milk, butter, and salt in a heavy saucepan and place over medium heat until the butter melts and the mixture comes to a full boil. Add flour all at once and stir vigorously with a wooden spoon. Keep stirring until the mixture is a smooth mass that pulls away from the sides of the pan and some of the moisture has evaporated. This will take approximately 3 mins.

3. Transfer the paste to a stand mixer bowl with the paddle attachment fitted on the mixer. Add the eggs one at a time and mix on medium speed, incorporating each egg before adding the next. After all the eggs have been added, the mixture should be shiny, thick, and smooth. Remove the bowl from the mixer stand, add the cheese, pepper, and thyme, and mix in with a rubber spatula.

4. Use a large spoon and form 3-inch rounds about 1 inch high on the prepared baking sheet with about 2 inches apart from each one.

5. For the topping, in a small bowl whisk together the egg and salt. Gently brush the top of each pastry with the egg wash and sprinkle with some cheese.

6. Bake until they have puffed and are golden brown, about 35-45 minutes. Remove from the oven and poke a small hole at the top to release the steam. Important to do this step, otherwise the pastries will collapse!



4 Responses to “Gougeres”

  1. Dimitri @ The Last Piece of Cake October 8, 2011 at 10:33 pm #

    These look great! Love your blog!

  2. Edward October 9, 2011 at 6:49 am #

    When you said in #4 about “the prepared baking sheet” (with parchment paper)… does the paper need to be greased or sprayed?

    • Hen @ Mostly Sweets October 9, 2011 at 7:48 am #

      No, the parchment paper doesn’t need to be greased/sprayed. If you don’t have parchment paper though, then you would need to grease the baking sheet. Hope that helps!

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