Gougères au Fromage recipe


Gougères au Fromage are delicious cheesey choux pastry balls traditionally eaten before a meal in Burgundy-Franche Comté. Make them yourself with this simple recipe

This recipe is taken from France From the Source, written by Carolyn Boyd, published by Lonely Planet

Makes 40–50 gougères


250ml/8¾ fl oz water

125g/4½oz butter

Salt and pepper to taste

250g/8¾oz plain flour

8 eggs

150g/5¼oz Comté fruité cheese, grated


1 Preheat the oven to 190°C–200°C/375°F–390°F.

2 In a saucepan, bring the water with the butter to the boil, add salt and pepper to taste.

3 Once the butter has melted in the boiling water, add the flour quickly and stir into a pastry. Lower the heat and keep stirring rapidly for about five minutes until the mixture thickens and leaves the sides of the pan.

4 Put the mixture into a food mixer (or use an electric whisk) and add the eight eggs gradually. Mix until the batter is well combined.

5 Add the grated cheese and mix well.

6 Spoon the whole mixture into a piping bag and then, on a lined baking sheet/tray, pipe (or spoon, if not using a piping bag) out a quantity the size of a quail’s egg every 4cm to 5cm/1½in–2in.

7 Bake in the oven for 10–12 minutes, then serve warm.

More French recipes:

Classic French dessert recipes to try at home

Burgundy food and drink specialities

Tarte au Citron recipe

Confit de canard recipe

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