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Gougeres are savory cheese bites made with steam-leavened dough called pate a choux.

  • Yield: Makes about 70

Source: Martha Stewart Living, June 2001


  • 1 cup plus 1 tablespoon water
  • 1/2 cup unsalted butter
  • 1 teaspoon table salt
  • Small pinch of cayenne pepper
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 1 tablespoon finely chopped fresh chives


  1. Preheat oven to 375 degrees. Combine1 cup water, butter, salt, and cayenne in a saucepan. Bring to a boil. When butter melts, add flour. Reduce heat to medium low; stir constantly with a wooden spoon until dough pulls away from edges. The dough should not stick to fingers and will appear shiny and smooth. Transfer to a medium bowl; let cool 5 minutes.

  2. One at a time, add 4 eggs; mix well between additions. Add Parmesan and chives; mix until combined. Transfer to a pastry bag with a plain 1/2-inch round tip (Wilton #1A). To form each gougere, pipe 1 teaspoon of dough onto a parchment-lined baking sheet. Allow 2 inches between each gougere. Push down peaks of dough with a finger dipped in water.

  3. Combine remaining egg with remaining tablespoon water; brush on gougeres. Bake 20 to 25 minutes, rotating pan after 12 minutes, until golden. Serve.

Cook's Notes

Can be frozen up to 1 month; reheat in a 350 degree oven 15 minutes or until heated through.


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