Sheet pans
Pasty bag with tip
Parchment paper​


Preheat oven to 425ºF.


In a saucepan, heat butter, water, whole milk, salt, cayenne pepper, and nutmeg and bring to a boil. Immediately add the flour all at once and reduce heat to medium. Using a wooden spoon, combine the ingredients. Stir vigorously until the dough pulls from the sides and forms a ball. Continue to stir for another two minutes to cook off the raw flour flavor and evaporate some of the liquid. Remove from heat and let cool for three minutes.


Incorporate the eggs, one at a time, beating each until combined. Add and mix in the cheese.


Line two sheet pans with parchment paper. Place the tip in a pastry bag and fill the bag with the mixture. Pipe small mounds, shy of a tablespoon, onto the lined sheet pans, about one inch apart. Alternatively, you can spoon the mixture onto the sheet pans.


Bake at 425ºF for ten minutes to set a crisp exterior. Rotate pans, reduce heat to 375ºF, and bake for an additional ten minutes. Serve immediately or keep at room temperature until ready to use, putting them back into a 350ºF oven for five minutes.
  • 6 tablespoons unsalted butter
  • ½ cup water
  • ½ cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • teaspoon freshly grated nutmeg
  • 1 cup all-purpose flour
  • 4 large eggs
  • 6 ounces fine grated Gruyère or Compté cheese

Cook's Notes

I make gougères often, maybe three times a week. They are the perfect bite to come out of the oven when your guests arrive and the gougères serve well with our Chardonnay.

They are simple to make and pack an elegant, impressive punch.

I have made them to varying degrees of involvement, precision, and difficulty.  I most often go for this easy version, described here.