Gruyere Cheese Puffs
Gruyère Cheese Puffs (Gougères)
These Gruyère cheese puffs are the ultimate party appetisers—crispy on the outside with a soft, luxurious centre that will blow your mind. In France, they’re called “gougères“, and they’re the sophisticated finger food you serve when you want to impress without stress.
Gruyere Cheese Puffs are a brilliant little snack that’s easy to make and are perfect with your first round of drinks. [we’ve been on a bit of a Bramble Cocktail kick lately…]
The Secret? That Incredible Texture.. Here’s what makes these cheese puffs so addictive: the contrast. A golden, crunchy exterior gives way to a soft, almost molten centre that’s utterly unexpected. The first time we made these, I thought they’d be crispy all the way through. Wrong. One bite revealed a moist, delicate interior that completely changed the game.
These aren’t your average party snacks. These Gruyere Cheese Puffs have bold, grown-up flavour! The star here is Gruyère cheese – a deeply flavourful, slightly nutty Swiss cheese that brings serious character. Add Worcestershire sauce, a hit of Dijon mustard, and cracked black pepper, and you’ve got finger food appetisers with real bite. These are decidedly for adults.
Effortlessly Impressive, that is the beauty of these Gruyère cheese puffs. They look and taste like you slaved away, but they’re surprisingly simple to make. Whip up a batch for your next gathering and watch the plate empty in minutes. Seriously—make extras. These easy appetisers for a party disappear faster than you’d think.
Whether you’re hosting cocktail hour, throwing a dinner party, or just want the best appetisers to kick off the evening, these gougères deliver every time.
*Pro tip: Double the recipe. Trust us.*
Gruyere Cheese Puffs
Equipment
- 2 Baking Trays
- Baking Parchment
- 1 Heavy bottomed, medium saucepan
Ingredients
- 118 ml Water 1/2 cup
- 43 grams Butter, cut into small pieces 1 1/2 ounces
- ½ teaspoon Salt or to taste
- ⅛ teaspoon Ground Black Pepper or to taste
- 37 grams All purpose flour, sifted 1.3 ounces or 2 Tablespoons + 1 teaspoon
- ½ Tablespoon Dijon mustard smooth to taste
- ¼ teaspoon Worcester Sauce optional
- 2 Large Eggs
- 115 grams Coarsely grated Gruyere cheese or Swiss Cheese [4 ounces]
- Smoked paprika optional
Instructions
- Gather and weigh your ingredients. Position 1 rack in the top third of your oven and another rack in the bottom third. Preheat the oven to 220c [425F] Line the baking trays with parchment paper and set aside.
- Combine the water, butter, salt & pepper in a heavy bottomed, medium saucepan and bring to the boil over medium/medium high heat. Add the flour and stir vigorously with a wooden spoon until the mixture starts to form a ball. Continue stirring until a film forms over the bottom of the saucepan- about 1-2 minutes.Remove the saucepan from the heat and beat in the mustard and Worcester sauce. Beat in eggs one at a time, then beat in the cheese.
- Drop the mixture by heaping teaspoonfuls onto the prepared baking trays, spacing them about 4 cm apart [1 1/2 inch]. Sprinkle a pinch of smoked paprika on top of the puffs and bake for about 10-12 minutes, then rotate the baking trays and bake until puffs are golden brown- about another 3+ minutes. Serve straight away. [Note 1]
