Gougères are small puffs made from choux pastry mixed with grated cheese, usually Gruyère or a similar French alpine cheese (though many other semi-firm cheeses, like cheddar, will work). They’re baked until puffed and hollow, crisp and golden on the outside and tender within.
You can read more about the science and technique of choux in our guide to the basic paste. This recipe relies on all the same key steps: using an instant-read thermometer to gauge when the flour paste has been sufficiently heated, then cooling it just enough to safely beat the eggs in without risk of them scrambling. After that, we mix in grated cheese along with a pinch of nutmeg and black pepper, for extra layers of aromatic complexity. We also like to sprinkle a little extra cheese on top of each puff for an extra cheesy bite.
Gougères are a great snack either before a meal or alongside drinks—just make sure to serve them warm, as the addition of cheese means gougères are less enjoyable when they’ve fully cooled.