Fluffy Gougères


We couldn’t do a feature on cheese, without including this recipe for Gougères which we published in 2014.

These light fluffy Burgundy snacks are so more-ish, that I defy you to only make them once. They are perfect for an aperitif, and you can either serve them as they are, or you can stuff them with a filling. They are easy to make, you just need to work at the dough for a few minutes to make sure that it’s really smooth.


200ml water
100g butter
Pinch of salt
½ tsp mustard
150g flour
4 large eggs
150g grated gruyere cheese


Preheat the oven to 220 °C.

Bring the water, salt, mustard and the butter to boil in a non-stick pan, until the butter is melted.

Remove from the heat and add the flour. Stir well. Put the dough on a slow heat for 3 to 5 minutes to cook the flour, but keep it moving around the pan otherwise it will stick and burn.

Add an egg at a time, and beat vigouroulsy. Make sure the eggs are fully mixed in before you add the next one. This is where it’s important to get the dough really smooth before the next stage.

While the mixture is still hot, add the cheese, and mix. Don’t worry if the cheese doesn’t entirely melt.

Scrape the dough into a piping bag with a 1cm fitting, or a bag with a 1cm hole in the end.

Pipe 2 or 3 cm rounds onto a greased tray or a silicon baking mat, and leave about 2cm between the rounds.

Bake for 5 minutes, and then turn the oven down to 180°C and bake for a further 20 minutes until they are golden brown.

I serve them immediately, as I prefer them ‘nature’, but if you want to stuff them, leave them to cool slightly before you open them up to pipe a filling in.

Bon appétit!