• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Breakfast Recipes » French Breakfast

    Easy Gruyère and Black Pepper Gougères

    Published: Feb 9, 2015 · Modified: Nov 20, 2020 by Marissa Stevens · 58 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe
    Gougeres served in a wire basket

    With a simple pâte à choux dough, you can make all kinds of delectable treats, both savory and sweet. These gruyere gougères are a savory twist on the classic with a bite of black pepper. But you can also make sweet things like cream puffs, profiteroles or pearl sugar studded chouquettes! And when you make these savory gougères, be sure to save some out to make Cheesy Gougere Baked Eggs - a simple and heavenly way to begin the day.

    Homemade Gougeres served in wire basket

    I was twelve years old and skipping church with a feigned illness the first time I made pâte à choux, the dough responsible for gougères and cream puffs. On their return, I greeted my parents with billowy pastries filled with whipped cream and dusted with powdered sugar. After a half-hearted reprimand that if I didn't feel well enough to go to church then I shouldn't be baking, they took a single bite and all was forgiven.

    Despite the fussy looking letter flourishes, pâte à choux couldn't be simpler. Well actually it could be, but we'll get to that.

    Stephanie Le, is a constant inspiration. Once she posted this, I couldn't get gougères out of my mind. So I gave in and made them. Instead of cheddar I went with Gruyère, but adopted and loved the kick of black pepper.

    These are wonderful on their own, but would also pair well with classic Baked Eggs or alongside something sweet like Oatmeal Banana Bread for a simple and delicious brunch or even cut into croutons and toasted as an off beat way to top French Onion Soup! They'd also make great burger or slider buns, when you're not making this easy Brioche Bun recipe or my Brioche Dinner Rolls (which you should definitely try also 😉 ).

    Homemade Gougeres served in wire basket featured

    Easy Gruyère and Black Pepper Gougères

    Marissa Stevens
    Don't panic when your dough looks lumpy in the first bit after adding an egg. It takes a moment for the dough to become silky smooth. This recipe makes 12 large gougères. You can make twice as many with a smaller scoop, reducing the baking time by 5 to 10 minutes.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breads and Quick Breads, Breakfast, Side Dish, Snack
    Cuisine French
    Servings 12 people
    Calories 134 kcal

    Ingredients
      

    • 1 cup all-purpose flour 125 grams
    • ½ teaspoon fine salt
    • ½ teaspoon freshly ground black pepper
    • ½ cup whole milk
    • ½ cup water
    • 4 tablespoons unsalted butter
    • 4 eggs cracked into a small bowl
    • 4 ounces Gruyère cheese grated

    Instructions
     

    • Preheat oven to 375ºF.
    • Line a baking sheet with parchment paper.
    • In a medium bowl, whisk together flour, salt and pepper.
    • In a medium saucepan, heat milk, water and butter to a rolling boil. Whisk in flour mixture all at once; reduce heat to low. Whisk vigorously over low heat for 1 minute or until mixture forms a ball; remove from heat. Add eggs, one at a time, whisking until shiny and smooth. Add grated Gruyère and whisk until smooth.
    • Scoop out rounded ¼ cup portions (I use a medium cookie scoop) onto prepared baking sheet, leaving a couple of inches of space around each.
    • Bake 30 to 35 minutes until puffed, golden brown and crisp at the edges.

    Nutrition

    Calories: 134kcalCarbohydrates: 9gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 74mgSodium: 141mgPotassium: 52mgVitamin A: 290IUCalcium: 97mgIron: 0.8mg
    Keyword baby shower, baking, brunch, Christmas morning
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Breakfast

    • Breakfast Quiche
    • Brioche Cinnamon Rolls
    • Savory Crepes
    • Savory French Toast

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jennifer says

      March 05, 2022 at 1:39 pm

      Planning to try these soon. Wondering if you have any recommendations for what type of flour to try for a gluten free version? I'm thinking probably a basic 1 to 1 all purpose gluten free flour like Bob's Redmill.

      Reply
      • Marissa Stevens says

        March 06, 2022 at 10:47 am

        Hi Jennifer! I haven't tested a gluten free version of this recipe, but your idea to use 1:1 flour makes sense to me.

        Reply
    2. Lin says

      August 02, 2019 at 6:52 am

      5 stars
      I made these and they came out perfect! Thank you Marissa. I thought there was too much cheese and wouldn't puff, but nope! I used a hand mixer to for blending the eggs because mixing with a wooden spoon is one thing I've always hated about making these and it worked beautifully. This recipe is my new go-to🤗

      Reply
      • Marissa says

        August 02, 2019 at 8:29 am

        That’s fantastic news, Lin! Made my day!! 😊

        Reply
    3. Lauren says

      December 06, 2018 at 10:40 am

      Is it possible to make the batter or freeze the gougeres and reheat? Or do they loose their magic? Trying to plan my prep for an upcoming holiday party and want to make these!

      Reply
      • Marissa says

        December 06, 2018 at 12:09 pm

        Hi Lauren! If you're making these for a party, you may want to make a half-size version - cooking for 20 to 25 minutes.

        There are a couple of great ways to make them ahead of time. You can make the batter and scoop the gougeres onto a baking sheet lined with parchment paper and then pop them in the freezer. Once they're frozen, carefully transfer them to a freezer bag. When you're ready to bake, transfer them (frozen) back onto a parchment lined baking sheet and cook as directed in the recipe, adding a couple of minutes to the baking time. Alternately, you can bake them and freeze the cooked gougeres and then reheat. To reheat: preheat oven to 350ºF then turn oven off. Arrange frozen gougeres on a baking sheet and, after you turn oven off, place in oven for 3-5 minutes for the half-size version, 5-8 minutes for the larger or until warm.

        Cheers!

        Reply
    4. Kay says

      August 30, 2017 at 9:43 am

      Hi Marissa! These sound sooooo good. I absolutely love gruyere since I worked in a little restaurant when I was 14 and the chef used to make gruyere and spinach fritters *drools at the memory*. I'm definitely going to have to give these a go, they look like the perfect weekend snack!

      Reply
      • Marissa says

        August 30, 2017 at 2:51 pm

        Hi Kay! Those fritters sound amazing!! If you give these a try, I'd love to hear how it goes. 🙂

        Reply
    5. Dorothy Dunton says

      October 23, 2016 at 12:10 pm

      Hi Marissa! I don't know how I never saw this post! I love making mini gougeres to serve with wine before dinner at Christmas! I learned how to make choux pastry when I was eleven in my home economics class in 7th grade...we made cream puffs and I still use that recipe! Could I add this recipe to my holiday project? 🙂

      Reply
      • Marissa says

        October 24, 2016 at 4:43 pm

        Hi Dorothy!! Don't you love recipes that stick with you for a lifetime!? I'd love for you to add this to your holiday project and can't wait to hear more from you about all of the recipes you end up gathering.

        Reply
        • Dorothy Dunton says

          October 26, 2016 at 12:40 pm

          Hi Marissa! I have had great responses for my holiday project and the collection of recipes is quite varied! No main meat, just appetizers, sides and desserts. I think most people have the meat of their choice sort of ingrained in their holiday traditions, I know I do. I have just a few more recipes to go and I will be in a position to put it together. Once I do get it together, I will need addresses from the blogger contributors because I am "old school" and am putting this in print form! 🙂

          Reply
          • Marissa says

            November 01, 2016 at 12:49 pm

            I am so excited to see this holiday project of yours, Dorothy!! 🙂

            Reply
    6. Susan Scott says

      February 13, 2015 at 4:00 pm

      This looks super easy! I've only tried choux pastry once when I was a teen (a long long time ago!!!) and I've always associated it with sweet pastries. I'm intrigued by the savoury version.

      Reply
      • Marissa Stevens says

        February 14, 2015 at 9:32 am

        Thanks, Susan. I hope you give these a try!

        Reply
    7. nagimaehashi says

      February 13, 2015 at 11:49 am

      Holy..moly....no yeast?? I have never even heard of Gourgeres! I'm making these THIS WEEKEND!! PS Great photo!! 😉

      Reply
      • Marissa says

        February 13, 2015 at 12:42 pm

        I can't wait to hear what you think, Nagi! And thanks for the help with the photo!! xo

        Reply
    8. KevinIsCooking says

      February 12, 2015 at 10:40 pm

      I make these exact Gougeres! LOVE Gruyère in them too. And lots of black pepper makes them. 🙂

      Reply
      • Marissa says

        February 13, 2015 at 12:42 pm

        I agree, Kevin! 🙂

        Reply
    « Older Comments

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email