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The finished Easy Gougeres on a plate

Easy Gougeres: French Appetizers

  • Author: Marie Bostwick
  • Yield: 45 servings 1x


  • 1 cup milk
  • ½ cup unsalted butter
  • 3/4 tsp salt
  • 1 cup white all purpose flour
  • 4 whole large eggs, room temperature
  • 1 egg white
  • 1 T Dijon mustard
  • 2 cups shredded gruyere cheese


  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Place milk, butter, and salt in a heavy bottomed pan over medium heat. Melt butter and bring mixture to boil.
  3. Add the flour all at once. Stir vigorously with a wooden spoon until well combined and then continues stirring for another full minute, until the dough is perfectly smooth but still sticky. Take off heat and cool for 5 minutes.
  4. Place dough in mixer with a paddle attachment. Beat in whole eggs, one at a time, then the egg white. Keep mixing until the eggs are well combined and the dough is smooth. (The dough will be quite wet at this point). Mix in the mustard, and then the cheese. Remove the mixer from the bowl and use a spatula to scrape the sides of the bowl and stir the dough my hand one last time. (If you don’t have a mixer, all of the above can be done by hand with a spatula and a strong arm.)
  5. Scoop heaping teaspoons of the dough on the prepared baking sheet, about two inches apart. Bake in preheated oven for about 16-18 minutes or until they are pulled and golden brown, turning sheet halfway through. (Additional dough can be scooped onto baking sheet as above, frozen on tray, and then placed in Ziploc bags for later use. Bake as usual, but increase the baking time about 4 minutes.)