- Appetizer
- Eggs
- French
- Make-ahead
- Freezer-friendly
- Stovetop
- Oven
Ingredients
- 1/2 cup
water
- 1/2 cup
whole milk
- 1/2 stick
unsalted butter (4 tbsp), cut into pieces
- 3/4 tsp
fine salt
- 1 cup
all-purpose flour, spooned and leveled (4 1/2 oz)
- 4
large eggs, at room temperature
- 1 1/2 cups
Gruyère, coarsely grated (about 5 oz)
1 1/4 cups in step 5, 1/4 cup in step 6
- 3/4 tsp
black pepper, freshly ground
- 3 tbsp
chives, finely chopped
- 1/8 tsp
freshly grated nutmeg (optional)
- Pescatarian
Contains milk (whole milk, unsalted butter (4 tbsp), Gruyère), eggs (large eggs) and wheat (all-purpose flour).
Whether it’s vegetarian depends on the Gruyère: check the label.
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 400°F and line two large baking sheets with parchment paper.
400°F
- Step 2
In a medium saucepan, combine the water, milk, butter and salt. Bring to a full boil over medium-high heat, stirring until the butter has melted.
4 min
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 stick unsalted butter (4 tbsp)
- 3/4 tsp fine salt
- Step 3
Dump in all the flour at once and stir hard with a wooden spoon until it comes together into a smooth ball with no dry streaks. Keep stirring over medium heat for 2 minutes more, pressing the dough against the pan, until it looks slightly dry and leaves a thin film on the bottom of the pan.
3 min
- 1 cup all-purpose flour
- Step 4
Scrape the dough into a large bowl and stir for about 1 minute to let the steam escape; it should be warm, not hot. Crack in the eggs one at a time, beating well after each with the wooden spoon or a hand mixer. The dough will look slippery and split at first, then come back together. After the last egg it should be glossy and thick enough to hold a soft peak on the spoon.
5 min
- 4 large eggs
- Step 5
Fold in 1 1/4 cups of the Gruyère, the black pepper, chives and nutmeg until evenly distributed.
- 1 1/4 cups Gruyère
- 3/4 tsp black pepper
- 3 tbsp chives
- 1/8 tsp freshly grated nutmeg
- Step 6
Scrape the dough into a piping bag with a 1/2-inch plain tip (or a zip-top bag with a corner snipped off) and pipe mounds about 1 1/4 inches wide and 1 inch tall onto the sheets, spacing them 2 inches apart. Two spoons work fine too. Dab down any pointy tips with a wet fingertip, then scatter the remaining 1/4 cup Gruyère over the tops.
10 min
- 1/4 cup Gruyère
- Step 7
Bake until deeply golden, well puffed and firm to the touch, 25 to 30 minutes. Don't open the oven for the first 20 minutes or they may sink. If baking one sheet at a time, keep the second in the fridge until its turn.
28 min, hands-off · 400°F
- Step 8
Turn off the oven, prop the door open with a wooden spoon and leave the gougères inside for 5 minutes to dry out, then serve warm. To make ahead, cool completely and reheat on a sheet pan at 325°F for 5 minutes; they also freeze baked for up to a month.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026