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Author: Atenteaute

This french starter is one of our favorites ones; GOUGÈRE are super easy to make nothing really complicated, from a choux dough basis that can be changed on each person taste.


The MOST delicious aperitif that you can make from simple ingredient & lovely to partner it with a sparkling wine. 

Prep Time

20 min

Cook Time

15 min

Total Time

35 min


16 units





  1. To make Gougère, preheat oven to 180°C (375°F) fan forced. Place water, milk, butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the heat, add the flour (all at once) beat with a wooden spoon. Stirring all the time, turn on the saucepan over medium heat and dry the dough for 2 - 3 minutes that mixture becomes a smooth ball.

  2. Place the saucepan to a different surface, keep stirring for 1 – 2  minutes until slightly cooled (or you can do it with an electric mixer). Add half the beaten egg and beat until combined. Add the remaining beaten egg and beat until fully combined with a smooth texture, then add cheese and mix well.

  3. Spoon into a pipping bag fitted with a nozzle (number 10).

  4. Prepare your baking tray with either parchment paper or silicone baking mat.

  5. Pipe between 2cm to 3cm rounds leaving 1,5-2cm distance between them to avoid them to stick while cooking.




  1. To do Gougère, you need to place the cheese on top of each choux remember to press gentle so that they will stick. 

  2. Cook for 15 – 18 minutes or until puff are golden.

  3. Allow them to cool completely on the tray or plate.

Bonne dégustation 



  • If you dont have a pipping bag you can just simple do it with a tea spoon also, a good substitute of Emmental cheese will be: mild Edam, mild Gouda or Gruyere cheese.  

  • The Pâte à choux can be versatile, you may twist the recipe by avoiding the cheese and cook them unflavoured; after cooking and cooling you can garnish them with different fillings by cuting just the top with a bread knife. E.g: cream cheese with dill with small pieces of salmon or our favourite one garlic mushroom.  


At Aten-Te Aute we have created three lists that includes equipments, ingredients and places in France that we recommend, we use them either for personal or professional purposes, we invite you to have a look: 

Thanks so much for visiting, let us know if you liked this recipe and we invite you to check our blog Aten-Te Aute Lab


Wishing you bright days and lot of fun! 


Gaby & Carlos 

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