Name: Cheddar Gougères Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter, cut into 1/2-inch cubes; 1/4 cup water; 1/4 cup whole milk; 1/4 tsp black pepper; 1/2 tsp salt; 2 large eggs, room temperature; 1/2 cup all purpose flour; 3 oz extra sharp cheddar cheese, divided (preferably shredded from a block)

Jump to Recipe

Introduction

Cheddar Gougeres are delicate French cheese puffs with a crispy exterior and a light, airy interior. Made with sharp cheddar and a simple choux pastry, they make a perfect savory snack or appetizer for any occasion.

The image shows a group of golden brown cheese puffs placed on a white plate with a dark surface. There are ten cheese puffs in total, with two cut open in the center showing a hollow inside with soft, airy texture and light yellow color. The outer layer is crispy and has a rough texture with a deep orange shade, suggesting richness and cheese flavor. The cheese puffs are arranged closely together, making the pile appear full and round. The background is a white marbled texture, adding a clean and fresh feeling to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons unsalted butter, cut into 1/2-inch cubes
1/4 cup water

1/4 cup whole milk
1/4 teaspoon black pepper

1/2 teaspoon salt
2 large eggs, room temperature

1/2 cup all-purpose flour
3 ounces extra sharp cheddar cheese, divided (preferably shredded from a block)

Instructions

Step 1: Preheat your oven to 500˚F and line a sheet pan with parchment paper.

Step 2: In a stainless steel saucepan over low heat, combine butter, water, milk, salt, and pepper. Heat until the butter melts.
Step 3: Bring the mixture to a boil. Immediately add all the flour, stirring or whisking vigorously to combine. Remove from heat and continue mixing until the dough is smooth with no streaks of flour.
Step 4: Return the pan to medium heat and cook the dough for a few minutes, stirring often, until a thin film forms on the bottom and the dough pulls away from the sides.

Step 5: Transfer the dough to a mixing bowl. Stir and spread it up the sides of the bowl to release steam and cool the dough below 140˚F, which should take a few minutes.
Step 6: Beat the eggs in a small bowl. Gradually add about three-quarters of the eggs to the dough, mixing on low speed with an electric mixer, then increase to medium speed. The dough will separate at first but will come together as a sticky, glossy mass. Add more egg as needed until the dough holds its shape with a “v” when lifted on a spatula. Some egg may remain unused.
Step 7: Stir in 2.5 ounces of shredded cheddar cheese. Transfer the dough to a piping bag fitted with a 1/2-inch round tip.

Step 8: Pipe 1 1/2 tablespoons of dough onto the prepared sheet, keeping the tip steady and the bag vertical. Wet your fingers and gently flatten the tops to prevent burning.
Step 9: Sprinkle the remaining cheddar cheese on top of each gougere. Place the tray in the preheated oven, then immediately turn the oven off. Bake for 15 minutes without opening the door. After that, turn the oven to 350˚F and bake for an additional 10 minutes. For crispier centers, prick each gougere with a fork about halfway through the final baking time.

Tips & Variations

Using freshly shredded cheddar cheese ensures better melting and flavor compared to pre-shredded options.

Try mixing in herbs like thyme or chives for an added fresh taste.
For a sharper flavor, substitute some or all of the cheddar with Gruyère cheese.

Storage

Store gougeres in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350˚F oven for 5-7 minutes to restore crispness. Avoid microwaving, as it can make them soggy.

How to Serve

A black round plate holds several golden brown cheese bread balls with a slightly rough and puffy texture. Two of the balls are cut open, revealing their airy and soft inside with a light yellow color and a hollow structure. The plate is placed on a white marbled surface that softly contrasts with the warm tones of the bread. The bread’s outside is shiny and crisp, while the inside looks tender and feathery. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

It’s best to bake the gougeres immediately after preparing the dough to ensure the right texture. However, the dough can be refrigerated for up to 24 hours; let it come to room temperature before piping and baking.

Why did my gougeres not puff up?

Common causes include dough that is too wet or eggs not properly incorporated. Make sure the dough reaches the right consistency—glossy and firm enough to hold its shape—and avoid opening the oven during the first baking phase.