This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Gougères (Gruyère Cheese Fritters)

Name: Gougères (Gruyère Cheese Fritters)
Prep time: 22 min
Cook time: 38 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: Water (1 cup); Butter (1/2 cup); Flour (1 cup); Egg (4 pieces); Grated Gruyère cheese (1 1/2 cups); Salt (1/2 teaspoon); Nutmeg (1 pinch)

by Dana Peredo

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26 viewsTotal time: 1 hr

Small baked choux pastries filled with Gruyère cheese—light on the inside, golden and crispy on the outside, perfect as an appetizer.

Servings: 6
Prep: 22 min
Cook: 38 min
Difficulty: Medium
Category: Appetizer, Baking & pastry
Cuisine: French
Serve: Warm
Texture: Crispy / Crunchy, Soft / Tender
Techniques: BakeBoil
Meal: Snack

Party
Family meal

Tips

Don't open the oven door during the first 20 minutes of baking, or the fritters may deflate. Here's a video to help you prepare your recipe.

Ingredients

Water (1 cup)
$0.78 MXN
Butter (1/2 cup)
No price yet
Flour (1 cup)
No price yet
Egg (4 pieces)
$10.33 MXN
$2.58 MXN/piece
Grated Gruyère cheese (1 1/2 cups)
No price yet
Salt (1/2 teaspoon)
≈ $0.08 MXN
Nutmeg (1 pinch)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $11.19 MXN

≈ $1.87 MXN per serving

3 of 7 ingredients

priced

43%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Saucepan
Wooden spoon
Mixing bowl
Baking sheet
Oven
Grater

Steps

1. Bring the water and butter to a boil4 min
In a saucepan, add the water, butter cut into cubes, and salt. Bring to a boil over medium heat, stirring occasionally, making sure the butter is completely melted by the time the water comes to a boil.
2. Add the flour2 min
Remove the saucepan from the heat and add all the flour at once, stirring vigorously until the mixture forms a dough that pulls away from the sides of the pan. Return the saucepan to low heat and cook for 1–2 more minutes, stirring constantly.
3. Add the eggs12 min
Let the dough cool for about 5 minutes in a bowl, then add the eggs one at a time, beating well after each addition until it is fully incorporated before adding the next one. When finished, the mixture should be shiny, smooth, and have a consistency that drips slowly in a ribbon-like stream when you lift the spoon.
4. Add the cheese2 min
Use the grater to add the grated Gruyère cheese and nutmeg (if using), and mix until combined, being careful not to overmix.
5. Shape and bake25 min
Preheat the oven to 200°C (400°F). Using two spoons (one to scoop the dough and the other to push it), form walnut-sized mounds on a baking sheet lined with parchment paper, leaving at least 5 cm of space between them, as they will expand during baking. Bake without opening the oven door for 25 minutes. They’ll be ready when they’re golden brown, firm to the touch, and have at least doubled in size.