How to Make Gougères, a Step-By-Step Recipe (With Flavor Variations)
Plain Chicken
Plain Chicken
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  • 1 cup [250 ml] water
  • 3 tbsp [45 ml] unsalted butter, diced
  • ¾ tsp [3.75 ml] salt
  • 1 cup [250 ml] unbleached all purpose flour
  • 4 large eggs, chilled
  • 1 cup [250 ml] (packed) coarsely grated Gruyère cheese (about 4 oz [113 g])
  • ¼ tsp [1.25 ml] freshly ground black pepper
  • 10 minutes Recipe
  • Replace all of the Gruyère with cheddar, Swiss, Comté, Emmental or part of the total cheese quantity with Parmigiano-Reggiano cheese
  • Add 1 tbsp [15 ml] finely chopped chives or green onions
  • Add more freshly ground black pepper (up to 1 tsp [5 ml) to make them really peppery
  • Add finely chopped fresh herbs such as thyme or parsley
  • Add the finely grated zest of one lemon
  • Add shaved fresh truffle, or truffle puree, or 1 tsp [5 ml] truffle-flavored olive oil (truly decadent!)
  • Add ½ tsp [2.5 ml] crushed fennel or cumin seeds
  • Add ¼ cup [60 ml] finely diced and sautéed bacon or pancetta
  • Add ¼ cup [60 ml] finely chopped pitted green or black olives (or a mix of the two)
  • Add ¼ cup [60 ml] finely chopped toasted walnuts
  • Add a pinch of cayenne pepper and 1 tsp [5 ml] Dijon mustard (great with a ham-based filling)
  • Lessen the cheese quantity to ¾ cup [180 ml] and add ½ cup [125 ml] ground ham (flavor with cayenne pepper and Dijon mustard)
  • Sprinkle more cheese over the puffs before baking
  • Sprinkle with flaky sea salt before baking (or another exotic salt, like pink or black lava salt)
  • Fill with whipped goat’s cheese



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