Cheddar Gougeres

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Cheddar Gougeres

Prep Time 20 minutes
Cook Time 25 minutes
Course Appetizer
Servings 20


  • 3 tablespoons unsalted butter cut into ½-inch cubes
  • ¼ cup water
  • ¼ cup whole milk
  • ¼ tsp black pepper
  • ½ tsp salt
  • 2 large eggs room temperature
  • ½ cup all-purpose flour
  • 3 oz extra sharp cheddar cheese shredded from a block


  • Preheat your oven to 500˚F and line a sheet pan with parchment paper.
  • In a saucepan over low heat, melt butter, water, milk, salt, and pepper.
  • Bring it to a boil, then add all the flour, stirring vigorously. Remove from heat when fully combined.
  • Return to medium heat, cook for a few minutes until a thin film covers the pan’s bottom and the dough easily pulls away from the sides.
  • Transfer the dough to a bowl, spread it up the sides to cool.
  • Beat eggs in a separate bowl, then add to the dough gradually, beating with an electric mixer until glossy.
  • Stir in 2.5 oz of shredded cheddar cheese.
  • Transfer the dough to a piping bag with a ½-inch round tip.
  • Pipe 1 ½ tablespoons of dough onto parchment paper, flatten the tops, and sprinkle remaining cheddar on top.
  • Place in the 500˚F oven, turn off the oven, and set a timer for 15 minutes. Do NOT open the door.
  • After 15 minutes, turn the oven back on to 350˚F and bake for another 10 minutes. Optionally, stab each puff with a fork after 5 minutes for extra crispiness.


  • Avoid opening the oven during the first 15 minutes to allow the gougères to rise.
  • Once baked, cool completely and store in an airtight container for up to 24 hours. Freeze for longer storage.
  • Make ahead by freezing the piped dough for up to 2-3 months and bake directly from the freezer.
  • Test choux readiness with the finger or V test; the dough should be glossy and thick. Adjust the egg amount based on the panade’s water content.

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