Cheese Puffs
AI-generated image
Vegetarian French

Cheese Puffs

Classic French gougères with a crisp, golden shell and a light, savory center enriched with Gruyère. They are elegant warm from the oven and sturdy enough for a drinks-party spread.

55 min 6 servings Medium
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How to prepare

1
Heat the oven to 200°C. Line two baking sheets with parchment, leaving space between the sheets for 24 small puffs.
2
Place the water, butter, and salt in a medium saucepan over medium heat. Bring to a full simmer, with the butter completely melted, then remove from the heat.
3
Add the flour all at once and stir vigorously with a wooden spoon for 1 to 2 minutes. Return the pan to medium-low heat and continue stirring until the dough forms a smooth ball and leaves a thin film on the pan, about 2 minutes.
4
Transfer the dough to a mixing bowl and cool for 5 minutes, stirring once or twice. Gradually mix in the beaten eggs, adding more only after each addition is absorbed. Stir in 60 g of the Gruyère, the pepper, and nutmeg; the finished dough should fall slowly from the spoon in a thick ribbon.
5
Scoop the dough into 24 mounds, about 2 teaspoons each, on the prepared sheets. Round any pointed tops with a damp fingertip and sprinkle with the remaining 30 g Gruyère.
Unbaked cheese puff mounds topped with Gruyère on a baking sheet AI-generated image
6
Bake for 20 minutes at 200°C, then reduce the oven to 180°C and bake for 8 to 10 minutes more, until deeply golden and firm. Turn off the oven, crack the door, and rest the puffs inside for 5 minutes before serving warm.
Golden, airy French cheese puffs ready to serve AI-generated image

Why this recipe works

Cooking the flour in the butter-and-water mixture forms a stable pâte à choux base; eggs add lift and richness, while Gruyère melts into savory pockets without weighing down the airy crumb.

Storage and reheating

How to store it

Cool completely, then store in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Freeze cooled puffs in a sealed bag for up to 1 month.

How to reheat it

Reheat at 180°C for 6 to 8 minutes, or bake frozen puffs for 10 to 12 minutes, until crisp and hot. Do not microwave, as they become soft.

Nutrition / serving

267kcal
9.69 gprotein
13.88 gcarbs
19.28 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 15 Aug 2026 · updated 15 Aug 2026