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"I'm just someone who likes cooking and for whom sharing food is a form of expression." - Maya Angelou

Gougères are a real treat. Savory, I like to serve mine with a sweet accompaniment like North Carolina Sourwood Honey or Buckwheat Honey (available in our shop), or blackberry jam. Aside from being delicious, I love making Gougères because they freeze well and are quick to reheat, making them the perfect impromptu appetizer or snack.

To freeze, after baking, allow them to cool completely and then freeze while they are still on the baking sheet, covered with plastic wrap. Once frozen, store them in sturdy plastic bags for up to three months. When you are ready to enjoy, reheat the Gougères in a 350° oven until hot.



  • 1/2 cup water
  • 1/2 cup milk
  • 1 stick unsalted butter, cut into tablespoons
  • Large pinch of coarse salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
  • Freshly ground pepper
  • Freshly grated nutmeg (optional)


  1. Preheat the oven to 400°.
  2. Line 2 baking sheets with parchment paper or a Silpat.
  3. In a medium saucepan, combine the water, milk, butter, and salt and bring to a boil.
  4. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
  5. Transfer the dough to a bowl; let cool for 1 minute. Beat the eggs, one at a time, into the dough, beating thoroughly between each one.
  6. ***When adding the eggs, it is important to make sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together. Trust.***
  7. Add the cheese and a pinch each of pepper and nutmeg (if you choose to include).
  8. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart.
  9. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
  10. Serve hot, or let cool and refrigerate or freeze.