Gougères: A Towering Delight of Cheese Profiteroles


In the heart of Burgundy, amidst the rolling vineyards and charming villages, lies a culinary treasure that embodies the essence of French indulgence: gougères. These delightful cheese-filled profiteroles, crafted from the ethereal dough known as choux pastry, are a testament to the artistry and tradition of French baking. While traditionally enjoyed as bite-sized morsels alongside charcuterie boards and fine wines, we’re about to embark on a culinary adventure by elevating the humble gougère into a towering masterpiece.

Unveiling the Recipe

Gougères are not merely pastries; they are a manifestation of technique, precision, and a deep appreciation for quality ingredients. To embark on our journey, we shall gather the following components:

For the Béchamel:

  • 300 ml whole milk
  • 30 g butter
  • 2 tablespoons flour
  • 150 g gruyere cheese
  • Black pepper

For the Choux Pastry:

  • 95 g whole milk
  • 95 g water
  • 85 g butter
  • 85 g flour
  • 3 large eggs
  • 100 g gruyere cheese (plus extra for serving)
  • Salt
  • Black pepper

Crafting the Tower

Step 1: Preparing the Oven
Preheat the oven to 170°C (340°F) with both the upper and lower heating elements activated.

Step 2: Crafting the Béchamel

  1. In a saucepan, combine the whole milk, water, butter, and half a teaspoon of salt.
  2. Bring the mixture to a boil over medium heat.
  3. Once boiling, swiftly add the flour and vigorously stir until the dough forms a cohesive mass and pulls away from the sides of the pan.
  4. Remove the saucepan from the heat and allow the mixture to rest for a couple of minutes.

Step 3: Incorporating the Eggs

  1. Beat the eggs thoroughly in a separate bowl.
  2. Gradually add the beaten eggs to the dough, ensuring each addition is fully incorporated before adding more. The resulting mixture should have a soft, uniform texture, neither too liquid nor too stiff.
  3. Fold in the grated gruyere cheese and season with freshly ground black pepper.

Step 4: Shaping the Gougères

  1. Transfer the choux pastry mixture into a piping bag fitted with a round tip.
  2. Pipe small rounds onto a baking sheet lined with parchment paper, leaving ample space between each gougère to allow for expansion during baking.
  3. Optionally, sprinkle some additional grated gruyere cheese on top of each gougère for added flavor and visual appeal.

Step 5: Baking to Perfection

  1. Place the baking sheet in the preheated oven and bake for approximately 25 minutes, or until the gougères are puffed up and golden brown.
  2. Once baked, remove the gougères from the oven and transfer them to a wire rack to cool completely.

Step 6: Crafting the Cheese Bechamel

  1. In a saucepan, melt the butter over medium heat.
  2. Add the flour to the melted butter and cook, stirring continuously, for about three minutes to form a roux.
  3. Gradually pour in the whole milk while whisking constantly to prevent lumps from forming.
  4. Once the mixture has thickened to the desired consistency, add the grated gruyere cheese and season with black pepper to taste.
  5. Continue stirring until the cheese has melted completely and the sauce is smooth and velvety.

Step 7: Filling the Gougères

  1. Allow the cheese béchamel to cool slightly before transferring it to a piping bag fitted with a narrow tip.
  2. Gently insert the piping tip into the base of each gougère and fill it with the decadent cheese sauce, ensuring each gougère is generously filled.


In conclusion, gougères are not just a pastry; they are a culinary masterpiece that embodies the essence of French gastronomy. By elevating these cheese-filled delights into a towering creation, we have transformed a beloved classic into a spectacle that delights the senses and captivates the palate. Whether served as a decadent appetizer, a tantalizing snack, or a show-stopping centerpiece at your next gathering, gougères are sure to impress even the most discerning of guests.

Gougères: A Towering Delight of Cheese Profiteroles
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