Cuisinart original

Gruyère is the classic cheese used in gougères, but you may substitute your favorite.


Makes about 65, 1-inch gougères


½           cup water

4            tablespoons (½ stick) unsalted butter, cut into 1-inch pieces

½           teaspoon kosher salt, divided

½           teaspoon granulated sugar

1            cup unbleached, all-purpose flour

2            large eggs, plus up to 2 more if necessary

1            cup shredded Gruyère cheese, divided

¼           teaspoon cayenne

¼               teaspoon paprika

Nutritional information

Nutritional analysis per gougère: Calories 29 (61% from fat) • carb. 1g • pro. 1g

  • fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg
    • calc. 36mg • fiber 0g


Preheat oven to 500°F. Line two baking sheets with parchment paper. Reserve.

Put the water, butter, ¼ teaspoon of the salt  and sugar into a medium saucepan set over medium heat. Once the mixture comes to a  boil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to medium-high. Using a wooden spoon, continuously stir the mixture until it “dries out” and a thick, hard film remains on the bottom of the pot, about 1½ to 2 minutes.

Remove from heat and put flour mixture into the Cuisinart®  mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to release steam and cool, about 2 to 3 minutes. Once  the dough has cooled (and the bowl is no longer warm), increase the speed to 4 and add the eggs, one at a time until each is fully incorporated before adding the next. Scrape down the entire bowl between each addition. Dough is ready when it becomes a pale yellow color and drops from the beater in a slow, steady stream. If the dough is too thick, beat the remaining 2 eggs together and slowly begin to add them, 1 teaspoon at a time, with the mixer running. Do not make the dough too runny or it will not hold its shape.

Add ½ cup of Gruyère, the remaining salt and spices and mix on Speed 2 to incorporate.

Transfer the batter to a large pastry bag fitted with a small to medium-sized round tip. Pipe the gougère dough into 1-inch rounds, ½ inch apart on the prepared baking trays. Top each with a pinch of the reserved Gruyère.

Put in the oven, and immediately turn the heat down to 300°F. Bake until gougères are nicely browned, completely hollow and not wet inside, about 20 minutes.

Serve immediately.

TIP: To ensure even coloring, rotate the baking sheets halfway through baking.