Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
236K 1 40 4.2
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 40 Gougères, you will need:

Change these quantities to make: 20 Gougères 40 Gougères 80 Gougères 120 Gougères
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
36 min.20 min.56 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 20 min.
Prepare 450 g Choux pastry (pâte à choux).

Preheat oven to 390°F (200°C).

Stage 2 - 1 min.
Add 50 g grated cheese, setting aside 1 tbs for topping.

Stage 3 - 2 min.
Mix well.

If you choose to add ham, take 2 slices smoked ham and cut in small pieces to add to mixture.

Stage 4 - 10 min.
With a forcing bag make small heaps of mixture, about the size of an olive.

If you don't have a forcing bag use 2 teaspoons instead.

Stage 5 - 2 min.
If necessary, if the heap has got a point on top, flatten with a teaspoon dipped in milk.

Stage 6 - 1 min.
Divide remaining cheese over the top of heaps.

Stage 7 - 20 min.
Put in the oven and cook about 20 minutes until gougères are golden brown. Place on a cooling rack.
Serve as soon as possible, try to not leave to cool, much better hot or warm.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
709 Kcal or 2,968 Kj52 gr148 gr148 gr
35 %20 %14 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
142 Kcal or 595 Kj10 gr30 gr30 gr
7 %4 %3 %4 %
Per piece
Energetic valueProteins CarbohydratesFats
18 Kcal or 75 Kj1 gr4 gr4 gr
1 %1 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Egg
How much will it cost?
  • For 40 Gougères : 1.66 €
  • Per Gougères : 0.04 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Saint Honoré cake, Puits d'amour, Valay-Brest, Mini Mont-Blanc choux puffs, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Gratin with Parmesan flavours, Moussaka, Stuffed mushrooms au gratin, Sausage buckwheat pancakes, Cassoulet-style shepherd's pie., ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
483K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
298K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
735K3.5 8 min. February 21th 2011
A personal version of a classic recipe from Savoy.
586K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this recipe
  • These look heavenly, JH. I would love to try to bake my own someday. Thank you for such clear, easy instructions.
    Posted by Louise august 25th 2009 at 12:33 (n° 1)
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page