Gougères
Published Oct 27, 2021•Updated Jan 07, 2026
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Gougères are bite-sized breads, often made with cheese, that are fluffy, tender, and served warm from the oven. These French recipe might be the perfect festive appetizer or side dish. And best of all, these are shockingly quick to mix up and can be frozen and baked straight from the freezer.
I discovered gougères in my 20s when I was just starting to host friends for dinner and loved everything French. 20 years later I moved to France with my family and was charmed to find them everywhere from restaurant menus to in the frozen section of grocery stores like Picard and Carrefour. But even though I can find them everywhere in France, I still absolutely love making them at home, and I’m sure you will too!
Why Make Homemade Gougères
Here’s why you should try these:
- Short ingredient list (you probably already have everything you need)
- Simple to make
- Freezer-friendly
- Fluffy and warm
- Impressive and delicious
- Customizable (use any cheese you like)
If you know you’ll be hosting, make a batch of gougères a week or two ahead, store them in the freezer, and bake them right when people arrive. Set them out, still warm, while everyone has a glass of wine and you are headed into the smoothest of dinners.
What are Gougères?
Gougères are light and airy bread-like puffs that are often filled with cheese and other savory ingredients. The base of the bread is French choux pastry, made by whisking flour into a mixture of boiling water and butter. The dough is cooled slightly and then eggs are whisked in to add richness. They can be formed into just about any shape or size and baked until golden brown, crisp on the outside, and tender in the center with large pockets of air.
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The best thing you can do with gougères is make and freeze them. Mix the batter up and pipe or spoon onto a parchment-lined sheet pan. Freeze until solid, 2 to 3 hours. Transfer to a freeze-safe bag and freeze for up to 4 months. Bake as directed, straight from the freezer, but add about 5 minutes to the total bake time.
Freeze these alongside puff pastry cups and puff pastry pinwheels and you’re ready to host at a moment’s notice.
Possible Variations on Gougères
- Mix up the herbs – Use your favorite fresh or dried herbs in the batter.
- Swap in other cheese – This recipe calls for cheddar which is savory and melts nicely into the dough as it bakes. These are also great with gruyere or parmesan.
- Add meat – For added substance, add a small amount of finely chopped prosciutto, deli-sliced ham, or cooked bacon.
I love this version of Herb and Pickled Ramp Gougères for a cheese board.
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Gougères
Equipment
- Half Sheet Pan
- Parchment Paper
- Saucepan
- Stand Mixer
Ingredients
- 1 cup Water
- 8 Tablespoons Unsalted Butter (1/2 cup; 1 stick)
- 1 teaspoon Kosher Salt (see note)
- 1/2 teaspoon Sugar
- 1 cup Flour (125g)
- 4 large Eggs
- 2 Tablespoons finely chopped Fresh Herbs (I like a mix of chives, parsley, and thyme)
- 1 cup grated Cheddar Cheese, white or yellow (also great with gruyere or parmesan)
Instructions
- Preheat oven to 425°F / 220°C. Line a sheet pan with parchment paper.
- Combine water, butter, salt, and sugar in a saucepan over medium-high heat. Bring to a boil.
- As soon as the liquids are boiling, remove from heat and whisk in flour. Return the pan to heat and stir until the batter forms a smooth paste and pulls away from the sides of the pan.
- Transfer dough to the bowl of a standing mixer fitted with the whisk attachment. Mix a few times on low to cool (this will prevent the eggs from scrambling in the hot dough).
- Turn the mixer on low and add the eggs one at a time, allowing each to incorporate fully before adding the next. Increase the speed and beat on medium until shiny and smooth, 2 to 3 minutes.
- Gently fold in fresh herbs and cheese.
- Use a pastry bag or Tablespoon measure (spray it with nonstick cooking spray first to prevent sticking) to transfer even portions of dough to prepared sheet pan, leaving a small amount of space in between.
- Transfer the pan to the oven and immediately reduce the heat to 375°F / 190°C.
- Bake until the puffs are golden brown, 20 to 25 minutes.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
