These savory puffs blend cheese into a basic pâte à choux dough. You can easily half or double the recipe. But it’s unlikely you’ll have leftovers—these airy bites go fast, especially when fresh from the oven. Liz Miller is pastry chef at luxury resort Blackberry Farm in Walland, Tennessee. She shared her gougères recipe, packed with Blackberry’s own Singing Brook cheese, with us. (Singing Brook is a nutty, buttery, Manchego-like sheep’s milk cheese made right on the farmstead.) Pair these with one of our 8 Bubbles for Any Occasion, recommended by Andy Chabot, head sommelier at Blackberry Farm

Pâte À Choux
Yields 10
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  1. 8 large eggs
  2. 2 egg yolks
  3. 1 ¼ cups water
  4. 1 ¼ cups milk
  5. 1 1/2 cup butter
  6. 1 ½ teaspoons light brown sugar
  7. 1 teaspoon salt (8 grams)
  8. 2 ½ cups (312 grams) all-purpose flour
  9. 1 cup grated Singing Brook Cheese* (or Parmesan) (100 grams)
  10. Sea salt
  1. Preheat oven to 375°. Line baking sheets with parchment paper.
  2. In a medium saucepan, bring 1 1/4 cups water and next 4 ingredients to a simmer over medium heat, add flour, stirring with a wooden spoon, until mixture pulls away from the pan, about 2 to 3 minutes.
  3. Pour into the mixer fitted with paddle, beat 3 to 4 minutes, allowing mixture to cool before adding eggs. Add the eggs, one at a time, until mixture is smooth and creamy.
  4. Mix to combine. When the mixture will sustain a “bird’s beak” when a small amount is lifted, it is ready.
  5. Pipe out in rounded circles, about the size of a quarter, 1 inch apart on prepared pans. Sprinkle with more grated cheese and sea salt. Bake for about 8 minutes. Spin in oven for even baking, and then bake about another 5 minutes. Gougères should be puffed and golden brown.
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  1. Someone needs to correct this recipe: “.Pour into the mixer fitted with paddle, beat 3 to 4 minutes, allowing mixture to cool before adding eggs.Stir on medium heat for a minute, then add the eggs from above, a bit at a time, ” Doesn’t make sense.


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