June 9, 2010


Gougères, or  French cheese puffs, are a perfect accompaniment  to a glass of sparkling wine or other aperitif.  Had my first taste when I was at school in Dijon, which is only fitting as gougères are a specialty of the Burgundy region.   I still remember how delicious the savory puffs were with a glass of Kir.

Tartine Bakery here in San Francisco makes the most amazing gougères that are as big as softballs.  What sets theirs apart from the rest is the fresh thyme that's added along with Gruyère cheese to the pâte à choux dough.   This is my homage to their version.  Give them a try!

Gougères (adapted from Tartine Bakery)

1 1/4 cup water
10 Tbl butter
1 tsp salt
1 c all-purpose flour
5 large eggs
1 c shredded Gruyère cheese, plus more for sprinkling
1 tsp freshly ground black pepper
1 Tbl fresh thyme, chopped

Preheat oven to 375 degrees.

In a medium saucepan, melt the butter with the water and salt.  Let it come to a rolling boil and  immediately add flour, stirring vigorously with a wooden spoon.  Keep mixing until the flour absorbs all the liquid and pulls away from the sides of the pan.  You want to cook the mixture  for about 3 minutes to dry out the dough. 

Put the flour mixture in to the bowl of a standing mixer with paddle attachment.  On med-low speed, mix for about 30 seconds to cool it a little.  Add eggs one at a time, making sure that it's fully incorporated before adding the next.  Once the dough is all combined, it should be thicky, shiny and pasty, add the cheese, black pepper and thyme.

Pipe onto a parchment lined baking sheet in your desired size.  If you want them as appetizers, pipe 1" rounds.  For breakfast size gougères pipe the rounds about 2 1/2".   Sprinkle grated Gruyère on top.

Bake until they are puffy and nicely browned, about 25 minutes for the small ones and 35 minutes for the large ones.


  1. Anonymous6/11/2010

    When do you add the 1 cup of gruyere cheese?

  2. Anonymous6/11/2010

    Do you put the cheese with the Thyme?

  3. Sorry! You add the cheese along with the black pepper and thyme.


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