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    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

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      Recipe Rating




    1. Maureen | Orgasmic Chef says

      February 11, 2015 at 6:41 pm

      I can't remember the first time I made choux pastry but I just loved it. I'm going to make some tomorrow and fill them with chicken salad. I don't know if it will work or not. 🙂 I LOVE your gougeres with black pepper and gruyere.

      Reply
      • Marissa says

        February 12, 2015 at 8:41 am

        Stuffed with chicken salad sounds amazing! Great idea! I bet they would be good stuffed with tuna salad or shrimp salad too. Thanks, Maureen. 😉

        Reply
    2. Ashley | Spoonful of Flavor says

      February 11, 2015 at 3:42 pm

      Love these puffed up little gougeres! They look perfect and the flavors sound amazing!

      Reply
      • Marissa says

        February 11, 2015 at 3:49 pm

        Thanks, Ashley!

        Reply
    3. Helen @ Scrummy Lane says

      February 11, 2015 at 2:22 pm

      Wow, these look just delicious and I'm so impressed that you attempted them (and got them right by the sounds of it!) as a teen.
      Would you believe it I have never tried a gougere? I think I need to put that right!

      Reply
      • Marissa says

        February 11, 2015 at 3:48 pm

        I can't believe it! 🙂 I wish I could make you a batch...

        Reply
    4. Faith (An Edible Mosaic) says

      February 11, 2015 at 11:29 am

      Fresh gougères are such a treat - they are absolute perfection! I mostly make a sweet variety (my husband asks for cream puffs every so often), but personally I prefer them savory. I will definitely add a little black pepper next time!

      Reply
      • Marissa says

        February 11, 2015 at 3:48 pm

        I agree Faith - savory are best. But that's not to say I would turn down a cream puff. 😉

        Reply
    5. Liz @ Floating Kitchen says

      February 11, 2015 at 7:22 am

      I love how pâte à choux can be turned into so many wonderful things, savory or sweet. These gougeres are perfection! I can just taste them now!

      Reply
      • Marissa says

        February 11, 2015 at 3:47 pm

        Thank you, Liz!

        Reply
    6. Joanne says

      February 11, 2015 at 4:25 am

      Gougeres are one of my favorite snacks!! I usually pair them with soup, but they're also just great to eat whenever...like every time you pass by the bowl on the table. 🙂

      Reply
      • Marissa says

        February 11, 2015 at 6:55 am

        I know what you mean, Joanne. Temptation's on the table.. 😉

        Reply
    7. Trisha says

      February 11, 2015 at 1:28 am

      What a lovely blog - just found it! These look so delicious - I would love to dip them into a steaming soup.

      Reply
      • Marissa says

        February 11, 2015 at 6:54 am

        Thank you, Trisha and welcome! 🙂

        Reply
    8. amanda @ fake ginger says

      February 10, 2015 at 8:19 pm

      I can't believe you made gougeres when you were 12! I remember my first time making them too but I was probably 22! I couldn't even make rice at 12! haha

      These look amazing. I want to go make them right now!

      Reply
      • Marissa says

        February 11, 2015 at 6:54 am

        haha! You always make me smile, Amanda. 🙂

        Reply
    9. Lorraine @ Not Quite Nigella says

      February 10, 2015 at 6:09 pm

      I remember the first time I had a gougere. It was a cheese one and it was so glorious. I didn't realise how straight forward it would be! Adding black pepper is a great idea 😀

      Reply
      • Marissa says

        February 11, 2015 at 6:53 am

        You'll love the black pepper kick, Lorraine. 🙂

        Reply
    10. Colo says

      February 10, 2015 at 1:49 pm

      Marissa,

      I loved that you returned to the classic, Gruyère, and kept the twist of pepper.

      Here is a twist to try one day when you are bored - Use a chardonnay infused sea salt. And you will get to use your new mortar and pestle to make it fine. Of course now they must be served with Champagne or White Burgundy.

      One of my favorite cookbooks is Dorie Greenspan’s, “Around My French Table”. Page 4 Recipe 1 – If you are going to learn to cook French – those cheese puffs of delight, Gougères, is where one should start.

      If you are lucky enough to enjoy a flute of bubbles and a few warm Gougères straight out of the oven the expression “Life is Good” will becomes a fact.

      TomB (aka Colo)

      Reply
      • Marissa says

        February 10, 2015 at 2:07 pm

        Tom - I love it when you comment because you always give me a fun assignment. And it usually includes some sort of imbibement - yay! I actually own that cookbook, but haven't checked out that recipe. Now, of course, I will. Cheers!

        Reply
    11. Thalia says

      February 10, 2015 at 12:32 pm

      Love gourgeres! Especially ones that contain as much delicious gruyere as these. Just delicious marissa!

      Reply
      • Marissa says

        February 10, 2015 at 1:31 pm

        Thank you, Thalia! xo

        Reply
    12. Trish @ Well Worn Fork says

      February 10, 2015 at 12:15 pm

      so beautiful!!

      Reply
      • Marissa says

        February 10, 2015 at 12:27 pm

        Thanks, Trish!

        Reply
    13. Eileen says

      February 10, 2015 at 11:05 am

      I never did anything half so productive when I was skipping church as a kid! These look lovely, and they sound really easy too. Yay!

      Reply
      • Marissa says

        February 10, 2015 at 11:12 am

        They are super easy! And, believe me, I wasn't always so productive when skipping church. 🙂

        Reply
    14. Kathleen | HapaNom says

      February 10, 2015 at 8:29 am

      Oh WOW! These look incredible! I would forgive you for anything if you brought me a big basket of these! 🙂

      Reply
      • Marissa says

        February 10, 2015 at 11:12 am

        I'd love to, Kathleen!! 🙂

        Reply
    15. atasteofmadess says

      February 10, 2015 at 8:25 am

      This looks so good! I would forgive everything with a bite too 🙂

      Reply
      • Marissa says

        February 10, 2015 at 11:11 am

        haha! thank you...

        Reply
    16. Shashi at RunninSrilankan says

      February 10, 2015 at 6:57 am

      I don't think I've ever had "GOUGÈRES" - these look so crispy and fluffy and totally delectable!!

      Reply
      • Marissa says

        February 10, 2015 at 11:11 am

        Really? Oh Shashi, you've got to try them!

        Reply
    17. hipfoodiemom says

      February 10, 2015 at 5:15 am

      Marissa, I love these!!!! I've made Dorie Greenspan's cheddar gougères so I know how delicious these are.. and I also LOVE Stephanie Le!!! as for skipping church, well, I do it too occasionally . . and love that your parents easily forgave you once biting into these gorgeous gougères!!! LOVE! just pinned these!

      Reply
      • Marissa says

        February 10, 2015 at 11:10 am

        aww, thanks so much Alice!! xo

        Reply
    18. Maggie | Omnivore's Cookbook says

      February 09, 2015 at 10:35 pm

      Wow, these gougeres look so beautiful and mouthwatering! I never thought they're so easy to make! Sorry to hear you didn't feel well. It makes perfect sense for you to rest at home and make these wonderful treats to cheer yourself up!

      Reply
      • Marissa says

        February 10, 2015 at 11:10 am

        Nah, I wasn't sick, just lazy. 🙂

        Reply
    19. stephanie says

      February 09, 2015 at 9:21 pm

      mmm 🙂 beauties!! i love gougeres with gruyere!

      Reply
      • Marissa says

        February 10, 2015 at 11:09 am

        Thank you for the inspiration, Stephanie!

        Reply
    20. Annie says

      February 09, 2015 at 8:42 pm

      Oh...I love gougères! I can't wait to make this.

      Reply
      • Marissa says

        February 10, 2015 at 11:09 am

        Thanks, Annie. 🙂

        Reply
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