Gougères (Cheese Puffs)

Chef Denise Marchessault

This is a recipe that is from the cookbook “British Columbia from Scratch” by Chef Denise Marchessault. Click Here to watch the demonstration video on Youtube.

Prep Time: 20 mins
Cooking Time: 25 mins
Servings: 24 Cheese Puffs


125 ml milk
125 ml water
200 gr unsalted butter
10 gr salt
10 gr sugar
300 gr flour
4 eggs
250 ml gruyère cheese


Pre heat the oven to 425F (220c)

Combine the milk, water and butter add the salt and sugar in a medium sauce pan

Bring to a boil and remove the pan from the heat.

Add the flour and stir with a wooden spoon until there mixture forms a ball.

Transfer to a mixer and slowly add the eggs.

After you have a smooth mixture add the grated cheese.

Put the well mixed mixture in a piping bag and pipe nice round small mounds.

Use some egg wash to brush the mounds slightly.

Bake for 10 minutes, reduce the oven temperature to 350F (175c) and bake for another 10/15 minutes.

Best served warm