Sharp Cheddar and Thyme Cheese Puffs (Gougere)

Ingredients

• 237 ml (1 cup; 8 oz)water
• 113 g (1 stick; ½ cup; 4 oz), cut into piecesunsalted butter
• 1 tspkosher salt
• 127 g (1 cup; 4.5 oz)plain flour
• 4 largeeggs
• ½ cup (about 55 g), finely gratedsharp Cheddar cheese
• 1 tbspfresh thyme, finely minced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line baking sheets with baking parchment or silicone baking mats and set them aside.

2. 2

   Boil the butter

   Put the water, butter and salt in a saucepan over a medium-high heat. Stir until the butter has melted and the mixture comes to the boil.

3. 3

   Cook the dough

   Reduce the heat to medium and add all the flour at once, stirring quickly. Keep stirring and cooking for about 1 minute, until the dough dries out, pulls away from the sides of the pan and begins to form a ball.

4. 4

   Cool the dough

   Transfer the dough to the bowl of a stand mixer, or to a large bowl if using a hand mixer. Leave it to cool for about 5 minutes.

5. 5

   Add the eggs

   With the mixer on a medium-low speed, add the eggs one at a time, making sure each is fully absorbed before adding the next. The batter should look smooth and glossy. You can also beat the eggs in by hand, mixing each one in fully before adding another.

6. 6

   Add the flavourings

   Mix in the grated Cheddar and minced thyme.

7. 7

   Bake the puffs

   Pipe or scoop the batter onto the prepared baking sheets, spacing the portions at least 5 cm (2 inches) apart. Put a sheet in the oven and raise the temperature to 230°C (450°F); bake for 8 minutes without opening the oven. Reduce the temperature to 180°C (350°F) and bake for a further 8–10 minutes, until the puffs are risen, airy inside and crisp outside.

What are gougères?

Gougères are savoury French choux pastry puffs, traditionally associated with Burgundy and often made with Gruyère. This version uses sharp Cheddar and fresh thyme for a punchy, herby flavour.

Choux pastry is cooked on the hob before eggs are beaten into it, then baked until it expands into a hollow puff. The contrast between a crisp shell and a soft centre makes these easy to serve as a canapé or alongside a drink.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 0g protein, 0g carbs, 0g fat.

The provided per-serving figures list 89 kcal but report 0 g for protein, carbohydrate and fat, so the macro details do not describe the ingredients. In this recipe, flour contributes most of the carbohydrate, while butter and cheese provide much of the fat; eggs and cheese also contribute protein. Pair a few puffs with a vegetable-rich salad or soup for a more balanced plate.

Build the choux base

Butter and water: Bring them to the boil together so the butter is completely melted before the flour goes in. Adding the flour all at once helps it cook into an even dough.

Cooked dough: Stir it over medium heat until it forms a ball and pulls away from the pan. This brief cooking step dries the dough enough to make room for the eggs.

Add the eggs gradually

One at a time: Let each egg disappear into the dough before adding the next. This keeps the mixture cohesive and makes it easier to judge its texture.

Glossy batter: The finished mixture should be smooth and shiny. Mixing by hand works too, though it takes a little longer.

Choose and add the flavourings

Sharp Cheddar: Finely grated cheese disperses through the batter more evenly than larger shreds. Its savoury tang gives these puffs a different character from the classic Gruyère version.

Fresh thyme: Mince the leaves finely so they are spread through the batter rather than concentrated in a few bites. Stir both flavourings in after the eggs.

Use the two-stage bake

Initial heat: The oven is raised to 230°C (450°F) for the first 8 minutes. Keep the door closed during this stage so the puffs can rise undisturbed.

Finish baking: Lower the oven to 180°C (350°F) and bake for another 8–10 minutes. Look for risen puffs with crisp, browned outsides; the centres should feel light rather than doughy.

Space and shape the puffs

Even portions: Pipe or scoop the batter into similar-sized mounds so they bake at a similar rate. Leave at least 5 cm (2 inches) between them to allow room to expand.

Serving idea: Offer the gougères warm as a snack or alongside soup or a salad. Their rich, savoury flavour also works well on a drinks table.

Recipe notes & tips

• Grate the Cheddar finely so it mixes into the batter without leaving large clumps.
• Measure the flour before starting so it can be added to the boiling mixture all at once.
• Cool the cooked dough for about 5 minutes before incorporating the eggs.
• Add each egg only after the previous one has been fully absorbed.
• Keep the oven door closed during the first 8 minutes of baking.
• Use a small scoop or piping bag to make the portions similar in size.

Variations

• Gruyère swap: Replace the Cheddar with finely grated Gruyère for a more traditional flavour.
• Herb change: Use finely chopped chives in place of thyme for a gentler onion-like note.
• Peppery finish: Add a little black pepper to the batter along with the cheese and herbs.
• Mixed cheese: Combine two finely grated cheeses, keeping the total amount the same.
• Smaller bites: Scoop smaller portions and check them during the final baking stage for doneness.

Common mistakes to avoid

• Adding flour slowly: Tip it in all at once and stir quickly to avoid uneven lumps.
• Undercooking the dough: Keep stirring until it pulls away from the pan and forms a ball.
• Adding eggs too quickly: Mix each egg in fully before adding the next.
• Opening the oven early: Leave the door shut during the first 8 minutes so the puffs can rise.
• Crowding the tray: Leave at least 5 cm (2 inches) between portions so they have room to expand.
• Uneven portions: Use a scoop or pipe the batter consistently so the puffs finish baking together.

How to store

Cool the puffs completely and store them in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven until warmed through and crisp again; they may soften if stored for long.

Frequently asked questions