Day 17: How to Make Gougere (They’re Basically Cheese Puffs. Awesome Cheese Puffs.)

A few months ago when the Downtown Market in Grand Rapids opened, Chris and I went wandering around to see what there was to see and to try some of the offerings from some of the vendors. Not all the vendors were up and running at full capacity and some only had a limited  selection of their wares. One of those vendors was Field & Fire.

Field & Fire’s head baker-dude was one of the head baker dudes at Zingerman’s in Ann Arbor, so needless to say, I had a few expectations of what F&F would have to offer, and that it should be phenomenally good.

I was right.

That first day was also the first time I’d ever tried a gougere. If you’ve ever had a cream puff, a gougere really isn’t all that different. It’s a kind of a puffy-bready-savory-peppery thing. Looks like a roll or a biscuit and then you bite into it and then AWESOMENESS ENSUES.

They’re so amazing that it’s a semi-regular thing we do – stop at Field & Fire for gougere and to Simpatico (the coffee place in the Downtown Market) for coffee (cappuccino for me, latte for him).


Sometimes it is not logistically feasible to go to the Market. So I wanted to try to make gougere on my own.

Know what? It’s not that hard.

Mine are not yet as amazing as the ones from Field & Fire (which shouldn’t be a surprise – trained professional versus me), but they’re not bad.


Here’s how you do it.

  1. Preheat your oven to 425° (you’ll want the racks to be kinda in the middle).
  2. Lightly butter a baking dish (or go sans butter if you’re using parchment paper or a Silpat).
  3. In a large saucepan, combine: 1 stick unsalted butter, 1/2 tsp kosher salt, and 1 cup water and bring it to a boil.
  4. Once it boils, remove it from heat and add 1 cup flour. Whisk until smooth. [Note: at this point, when you whisk it all together, it will pull away from the sides of the pan and become this sort of blobby ball of shiny dough. This is called “pate-au-choux” or “pat a shoe” as my kid calls it.]
  5. Let it cool slightly and either dump into the bowl of your stand mixer or dig in your cupboards for an electric mixer.
  6. One by one, add 4 eggs, beating thoroughly after you add each egg.
  7. Add 1 cup of cheddar cheese {I’ve made it with white cheddar, I’ve made it with orange cheddar. I’ve added parmesan once. Some recipes say to use gruyere. So, add the cheesy goodness of your choosing}
  8. Mix in about 1/2 teaspoon fresh ground pepper – you can add more if you love pepper, or less if you don’t. I love a really peppery gougers, so… I don’t really measure, just add it til it looks right.
  9. Scoop in heaping spoonfuls onto your baking dish (I make very very big scoops).
  10. Bake at 425° for about 27 minutes-ish, turn your oven down to 400 and then bake for another 7 – 10 minutes.
  11. Let ’em cool a bit.

If you have a lot left over, I’d say to pop them in a freezer bag and store them in the freezer… left out at room temp, they lose their appeal after about a day – and with all that egg and cheese it seems it should proooooobably be kept cool.

{And if you’re in Grand Rapids, you should stop by Field & Fire for a gougere. Or a loaf of bread. Or croissants. I’m not getting paid to say nice things about them. They’re just that good.}

About sarah

Sarah is a book nerd, a music lover, an endorphin junkie, a coffee addict. Oh, and a goof ball. She writes, she tweets, and she sings off key.

Speak Your Mind