Gougères (French Cheese Puffs)
Light, airy choux puffs full of nutty gruyere. Serve warm with a glass of something cold.
- Time55 min
- LevelMedium
- Costabout £0.44 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 238kcal
- 15.1gcarbs
- 1.2gof which sugars
- 15.7gfat
- 8.9gsaturates
- 9.4gprotein
- 0.6gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line two trays with baking paper.
- 2
Put the water, milk, butter and salt in a pan. Heat gently until the butter melts, then bring to a boil.
- 3
Tip in the flour all at once and beat hard with a wooden spoon for 2 minutes, until a smooth ball forms and leaves the sides clean. Cool for 5 minutes.
2 min - 4
Beat in the eggs a little at a time. The paste should be glossy and drop slowly off the spoon. You may not need all the egg.
- 5
Stir in three quarters of the gruyere, the mustard, nutmeg and pepper.
- 6
Spoon 24 walnut sized mounds onto the trays, spaced apart, and sprinkle with the rest of the cheese.
- 7
Bake for 25 minutes until puffed and deep golden. Do not open the oven door for the first 15 minutes.
25 min - 8
Serve warm. They are best on the day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
