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!

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This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

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I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

Just what I wanted!

After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

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What a taste

I baked already two sourdough loafs with the flour and the taste and smell is amazing.

Helped with colic from breast milk!

I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again