The French Laundry's Gougeres

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: French
Servings: 48 gougeres

One of my favorite bites I had at the famed restaurant The French Laundry was the gruyère cheese gougères. Gougère is a French cheese pastry puff and the ones we were served at the restaurant were so tiny we all left wanting more, so I had to recreate them at home! I modified the recipe from Thomas Keller's Bouchon Bakery cookbook to make it a little easier to make these gougeres at home.


  • 1/2 cup + 1 1/2 tbsp water
  • 2.2 ounces unsalted butter
  • 1/2 + 1/8 tsp kosher salt
  • 0.3 grams freshly ground pepper
  • 1/2 cup + 2 1/2 tsbp all purpose flour
  • 150 grams eggs
  • scant 1 cup aged shredded gruyere cheese


  1. Combine the water, butter, salt, pepper in a medium saucepan, place over medium heat and stir until butter is melted. Once the butter has melted, increase heat to medium-high and then bring to a simmer, then remove the pan from the heat, with a wooden spoon, stir in all the flour.
  2. Continue to stir for 1 1/2 minutes until the mixture has a paste-like consistency, then place over medium-high heat and stir rapidly for 1 minute, until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but not dry.
  3. Immediately transfer the dough to a mixer bowl and mix on low speed for 30 seconds to release some of the moisture. Slowly begin to add the eggs, 50 grams at a time, beating until each addition is completely absorbed before adding the next one. Continue adding the eggs, mix until the dough pulls away from the sides of the bowl pulled with the paddle but immediately grabs back on again.
  4. Increase speed to medium for 15 seconds to ensure that all the eggs are incorporated. Stop the mixer. When the dough is lifted, it should form a bird's peak- it should hold it's shape and turn down on itself but not break off. Add the cheese and pulse to incorporate. (I don't have a pulse on my mixer, so I pour the entire batter into my Blentec blender and pressed pulse so that the cheese actually got pulsed in.
  5. Put batter into pastry bag. At this point, TK tells you to pipe into molds but I didn't have molds. Instead, I piped little free form balls, slightly less than 1 inch in diameter since he makes his so small. I piped them onto a baking sheet, spread about 1 1/2 inches apart. When I finished piping, I went back and used my finger to push down and get rid of the little tip that is left on top of each one from the piping.
  6. Freeze the gougeres for about four hours until firm. I also baked some right away. Preheat oven to 350°F. Bake for 18-20 minutes until golden brown if you are baking immediately.
  7. If you are baking from frozen: Preheat oven to 375°F. Line baking sheet with frozen gougeres, leaving about 1 inch between them. Spray lightly with water. Place in the oven, immediately lower temperature to 350F and bake for 25 to 30 minutes until golden brown. Serve warm.


Recipe source: Bouchon Bakery Cookbook by Thomas Keller

Nutrition Facts
The French Laundry's Gougeres
Amount Per Serving (1 gougere)
Calories 29 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 42mg2%
Potassium 7mg0%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 70IU1%
Calcium 25mg3%
Iron 0.1mg1%
Net Carbs 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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