a French-inspired pastry with a comforting, savory twist. Gougères (goo-ZHAIR) are light, airy cheese puffs made from pâte à choux dough, the same base used for cream puffs and éclairs. But here, we fold in sharp cheddar and fresh chives for a snack that’s buttery, cheesy, subtly herby, and totally addictive.
Preheat your oven to 400°F (200°C).
Line two baking sheets with parchment paper or silicone mats.
In a medium saucepan over medium heat, combine:
Butter
Water
Salt
Bring to a gentle boil, then reduce heat to low.
Add all the flour at once and stir vigorously with a wooden spoon.
Cook for about 1–2 minutes, stirring constantly, until:
A smooth dough forms
It pulls away from the sides of the pan
A thin film forms on the bottom
Transfer dough to a mixing bowl (or stand mixer bowl).
Let cool for 5 minutes so the eggs don’t scramble.
Add eggs one at a time, mixing vigorously after each addition.
Dough will look broken at first but will come together.
You want a smooth, glossy, pipeable dough.
Add:
Shredded cheddar
Chopped chives
Black pepper (and cayenne or mustard, if using)
Stir just until evenly combined.
Use a pastry bag (or a spoon/small scoop) to form:
1½-inch mounds on the baking sheets
Leave about 2 inches between each
Optional: Wet your fingertip and gently press down any pointy tops for more even puffing.
Bake at 400°F (200°C) for 10 minutes.
Reduce heat to 350°F (175°C) and bake for another 12–15 minutes, until:
Gougères are puffed
Deep golden brown
Feel light when lifted
Let cool for 5–10 minutes on a rack.
Serve warm (best!) or at room temp.
On a holiday cheese board as the cheesy bite
Filled with whipped goat cheese or smoked salmon mousse
Alongside soup — particularly tomato, leek & potato, or French onion
With sparkling wine or dry cider
Make ahead: Freeze unbaked scoops on a tray, then transfer to a bag. Bake from frozen, adding 2–3 min to bake time.
Cheese swaps: Try gruyère, Parmesan, or a mix for complexity.
Bigger batch? Double the recipe — they go fast!
Stuffed gougères: Pipe a soft filling inside after baking (e.g., herbed cream cheese).
24 servings