Gougères - Easy French Snack (with video!)

These savory puffs of deliciousness are crispy on the outside and creamy on the inside. Light and fluffy, they're the perfect cocktail snack - we love to pair them with a glass of chilled rosé in the summertime.

We recommend adding the french pepper Piment d' Espelette to your spice rack!

Weighing ingredients is the way to go - it's a good habit to get into and will provide more consistent results. 

Find a printable version of this recipe here.


1/2 cup (118 grams) Water
4 tablespoons (56 grams) Unsalted Butter
Large pinch (.44 grams) of Cayenne Pepper OR ¼ Tsp (.88 grams) Piment d' Espelette
1/4 cup plus 2 tablespoons (91 grams) Whole Milk
1 teaspoon (7 grams) Kosher Salt

3/4 cup (92 grams) BSM All-Purpose Flour
¼ teaspoon (1 gram) Baking Powder

1 cup (105 grams) + ¼ cup (30 grams)  Gruyère Cheese, coarsely grated
3 eggs


Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.

Combine All-Purpose flour and baking powder. Set aside.

In a medium saucepan, combine the water with the butter, cayenne, cup of the milk and the salt and bring to a boil.

Add the flour and baking powder mixture and, while over moderate heat, stir the mixture constantly with a wooden spoon, until it becomes a dough and pulls away from the sides of the pan.

Transfer the dough to a standing mixer fitted with a paddle attachment. Add 1 cup (105 grams) of the cheese gradually, and mix at medium speed until the dough cools slightly - about 1 minute. Then the eggs one at a time, mixing well between additions. After all the eggs have been added, mix the dough until shiny, about 5 minutes.

Using a pastry bag or plastic ziploc bag with a corner cut out, pipe the dough into 3/4-inch mounds about 1/2 inch high on the prepared baking sheets. Gently brush the gougères with the remaining 2 tablespoons of milk and sprinkle with the remaining cheese. Bake for about 15 minutes, until puffed and set. Rotate the baking sheets from top to bottom and back to front and bake for about 5 minutes longer, until the gougères are golden brown. Serve hot or warm.

MAKE AHEAD The gougères can be baked up to 3 hours in advance. Reheat before serving. They also freeze beautifully - once cooled, simply pop them in the freezer. When you need a quick snack, pop the frozen gougères in your toaster oven for about 7 minutes to heat and crisp them right back up. Enjoy!

BSM Reviews

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3492 reviews
Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

Bread Flours Bundle
Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!