Homemade Gougeres served in wire basket featured

Easy Gruyère and Black Pepper Gougères

Don't panic when your dough looks lumpy in the first bit after adding the eggs. it takes a minute or two 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.
Course Breakfast, Side Dish, Snack
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
Calories 134kcal
Author Marissa Stevens


  • 1 cup all-purpose flour 125 grams
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup whole milk
  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 4 eggs cracked into a small bowl
  • 4 ounces Gruyère cheese grated


  • 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, all at once and whisk vigorously until smooth. Add grated Gruyère and whisk until smooth.
  • Scoop out rounded 1/4 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.


Calories: 134kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 141mg | Potassium: 52mg | Vitamin A: 290IU | Calcium: 97mg | Iron: 0.8mg