“Fancy” cheese puffs that you can turn into a delectable sandwich

Mass Appeal

Mary Reilly, Executive Chef at Westfield State University, taught us how to make cheese puffs that you can turn into a tasty appetizer-sandwich. 


  • Gougères (say “goo-jay-re) aren’t just any cheese puff. They are a great nibble with drinks, or make ’em larger and stuff with all kinds of sandwich fillings. Gruyere is traditional, but you can use any grating cheese with success. 
  • Yield: 12 to 16 puffs
  • ¼ cup water
  • ¼ cup milk
  • 4 tablespoons butter, cut into cubes
  • Black pepper
  • Salt
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 ounces (about ½ cup grated) Gruyere cheese, grated
  • A little extra cheese for topping the gougeres


  • Heat oven to 400°F. 
  • Combine the water, milk, butter, pepper, and salt in a medium saucepan. Bring to a boil and then remove from heat.
  • Add flour, pepper and salt and stir quickly with a wooden spoon to combine. Put the pan back on the heat and stir with the spoon until the dough forms a ball that pulls away from the sides and clears the bottom of the pan. Remove from heat and transfer mixture to the bowl of a stand mixer. 
  • Let dough cool for 5 minutes. Beat in the eggs one at a time. The dough may break apart at some point in the mixing, but keep beating until a thick paste is formed.
  • Stir in cheese.
  • Scoop tablespoons dough onto a parchment-lined baking sheet. Sprinkle additional cheese over the tops. 
  • Bake until well-puffed and deeply golden, about 20 to 30 minutes. 

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