Set your oven to 400°F (200°C).

Line two baking sheets with parchment paper or silicone mats.

In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.

Once butter melts, add flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides (1–2 minutes).

Reduce heat to low and cook the dough another minute, stirring constantly to dry it out slightly.

Transfer dough to a mixing bowl. Let cool for 5 minutes.

Add eggs one at a time, mixing well between each addition (use a hand mixer, stand mixer, or sturdy arm!). The dough should become glossy and smooth.

Fold in cheddar, chives, and pepper.

Using a small cookie scoop or two spoons, place 1-inch mounds of dough onto prepared sheets, spacing 2 inches apart.

Optional: Sprinkle a bit more cheese or cracked pepper on top.

Bake for 22–25 minutes, or until golden, puffed, and dry to the touch.

Turn off the oven and let them sit inside with the door cracked open for 5 minutes to prevent collapsing.

Wine:

• Dry Champagne or Crémant

• Sauvignon Blanc

• Light Pinot Noir

Cocktails:

• French 75

• Dirty Martini (plays off the sharp cheese)

Food Pairings:

• Charcuterie boards

• Herbed goat cheese dip

• Roasted grapes or caramelized onion jam

Use sharp cheddar — aged white cheddar adds bold flavor and melts beautifully.

Make ahead? Yes! Gougères can be frozen before or after baking. Reheat at 350°F for 5–7 minutes to revive.

Choux tips: If the dough is too loose, your gougères may spread. If too stiff, they won’t puff — find the sweet spot.

Variations: Try adding crispy bacon bits, gruyère cheese, or minced jalapeño for fun twists.