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.
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 😉 ).
Easy Gruyère and Black Pepper Gougères
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.
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.
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.
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🤗
That’s fantastic news, Lin! Made my day!! 😊
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!
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!
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!
Hi Kay! Those fritters sound amazing!! If you give these a try, I'd love to hear how it goes. 🙂
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? 🙂
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.
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! 🙂
I am so excited to see this holiday project of yours, Dorothy!! 🙂
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.
Thanks, Susan. I hope you give these a try!
Holy..moly....no yeast?? I have never even heard of Gourgeres! I'm making these THIS WEEKEND!! PS Great photo!! 😉
I can't wait to hear what you think, Nagi! And thanks for the help with the photo!! xo
I make these exact Gougeres! LOVE Gruyère in them too. And lots of black pepper makes them. 🙂
I agree, Kevin! 🙂