Go Back Email Link
+ servings
Print Pin
5 from 1 vote

Gruyère Gougères

Recipe from The French Laundry cookbook by Thomas Keller
Course Appetizer
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2 dozens


  • 1 cup water
  • 7 tbsp unsalted butter
  • 1 tbsp kosher salt not sea salt
  • Pinch of sugar
  • 1 1/4 cups all-purpose flour
  • 4 to 5 large eggs
  • 5 oz grated Gruyère
  • Freshly ground pepper


  • Preheat the oven at 450°F. Line two baking sheets with parchment paper (or Silpats if you have them).
  • In a medium saucepan, combine water, butter, salt and sugar, and bring to a boil. Add the flour all at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, until mixture forms a ball and moisture has evaporated. (For me, the ball formed much faster than that, but you keep cooking for 2 full minutes anyway.)
  • Transfer the mixture to a bowl, beat with an electric mixer for 30 seconds at medium speed (you can do it in a stand mixer if you have one, I don't and the hand mixer worked fine.)
  • Add 4 eggs and continue to mix until completely combined and the batter is smooth and silky.
  • The batter should form a soft peak with a tip that falls over. (If it's too stiff, beat in the white of the remaining egg, check again, and if necessary, add in the remaining yolk.)
  • Mix in 3/4 cup of Gruyère and add the pepper.
  • Thomas Keller of course does this with a pastry bag and pastry tip. I didn't have that, so I just used a cookie scoop to put the small mounds of batter on the baking sheet.  Sprinkle the top of each gougère with the rest of Gruyère.
  • Place on a lower rack in the oven, and bake for 7-8 minutes, until they puff a bit, then lower heat to 350°F and bake for another 20-25 minutes. When the gougères are done, they should be light golden color. When you break one open, it should be hollow, the inside cooked, but slightly moist (see picture above).
  • Serve preferably warm.