Gougères are perfect, golden pom-poms of cheese-crusted magic. This one-pan method sets you up for success every time. Even better - keep these little cheese puffs frozen, ready to bake, always.


Gougères are my secret weapon this time of year. This means a bag in the freezer, always at the ready. I make the dough ahead of time (any afternoon I have a few extra minutes) then bake them straight from the freezer whenever I fancy. There is something irresistible about the way they explode in size. The way they bake into golden pom-poms of cheese-crusted magic. Like soufflés, I think there is a perception that they're tricky to make. But, I promise, with a little practice (and know-how) you can have an impressive platter piled sky-high with puffery with next to no effort.
Gougeres piled high on a small plate

How To Make Gougères: The Basics

Gougères are a baked savory pastry made with a French choux dough mixed with cheese. They have a reputation as being difficult, but they're really not. They're more fun than anything. To make gougères you combine liquids (water, milk, beer, etc.), butter and salt in a saucepan and bring it to a simmer. You add flour and stir madly into a smooth paste. After allowing the paste to cool a bit, you work in eggs - one at a time. Then add grated cheese and any other herbs, spices or other flavoring ingredients you're inspired to try. Dollop onto baking sheets and bake! I'll provide my go-to gougère recipe below, get comfortable with that and then have a blast making endless variations.
Gougeres piled high on a marble table

Can I make Gougères Without a Mixer?

Yes! And it's my favorite way to do it. There are a number of approaches people take when making gougères. I opt for the path resulting in the best result and the least amount of dishes and devices to wash after. Meaning, I use a one-pan method, stirring by hand. I don't bother with a mixer. And depending on the day, I will sometimes push dollops of the dough onto parchment-lined baking sheets from a spoon rather than piping from a bag. I will say, piping delivers gougères with beautiful rise, more-so than dropping dollops with a spoon. But the former is still pretty impressive!

Mixing gougeres batter in a saucepan

This Gougères Recipe

This recipe calls for beer and milk as the liquids in the batter, but the direction you take the flavors is adaptable. I love the maltiness beer brings to the dough, set off by the bite of sharp cheddar cheese. Skip the super hoppy IPAs here. You might trade out the beer for water, tea, or other flavorful liquid. I like a bit of milk in the batter, as it helps the dough bake into that lovely golden-brown color. Also, don't feel married to this combination of cheese and herb/spices, it's a favorite, but I certainly vary each batch based on what is on hand. I'll list some variations below.

Gougeres on a baking pan

How To Make Gougères Video




Before I forget. See the little pointy bits on some of my gougères? They can happen after piping dough onto the sheet pan. To get rid of them simply use a finger to press the dough level just before baking. You can see the difference below. I left them on about half, and pressed them out of the other half.

Gougeres piled high on a small plate
Gougeres on a parchment lined baking sheet

Important Things to Know

There are a few important details you don't want to learn the hard way when it comes to making gougères.

  • Eggs: First, be sure to use large eggs (not extra-large).
  • Get ready: Prep all your ingredients ahead of time.
  • Avoid under-baking: Let the gougères brown all the way, particularly up the sides, before pulling them from the oven. The resulting structure will prevent the tops caving.

Gougeres on a plate one with a bite taken out of it

Gougères Variations

I made this batch (pictured) with ale, a strong cheddar cheese, and one well-chopped serrano pepper. But the variations you can dream up are endless. Some ideas:

  • Fennel & Cheddar Gougères: Add a teaspoon of crushed fennel seeds. It's nice with the beer and cheese.
  • Mustard Sesame Gougères: Add a couple teaspoons of strong mustard and sprinkle the gougeres with sesame seeds prior to baking. A bit of fresh thyme is nice here as well.
  • Whole Grain Flour Gougères: Substitute in up to half the weight in flour with whole wheat flour or rye flour.
  • Spicy Lemon & Cayenne Gougères: Swap in goat cheese for the cheddar and stir in the zest of one lemon and 1/2 teaspoon of cayenne.

See what I mean? Just start playing around. You can also play with color. As I mention up above, you can replace some of the liquid in this recipe with fresh, strong juices. For example, carrot juice, turmeric water, beet juice, etc. Have fun experimenting! 

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5 from 3 votes

I've included a bunch of tips and things in the main post. If this is the first time you've made gougères, be sure to give that a quick read-through first, before jumping in.

  • 2/3 cup / 160 ml beer / ale OR water
  • 1/3 cup / 80 ml milk
  • 8 tablespoons butter, thickly sliced
  • 3/4 teaspoon fine grain sea salt
  • 1 cup / 130 g all-purpose flour
  • 4 large eggs, room temperature
  • 1 1/4 cup / 3 1/4 oz / 90 g sharp white cheddar, grated on box grater
  • 1 serrano chile, minced (optional)
  1. Preheat oven to 425F / 220C, with a rack in top third. Line a baking sheet with parchment paper.
  2. Bring the beer, milk, butter, and salt just to a boil in a large (thick-bottomed) saucepan over medium-high heat. Dial back the heat a bit. Add the flours and use a wooden spoon to stir, stir, stir. Really go at it. Keep going for a couple minutes, until the dough comes together smoothly, and gives off a faint toasty scent. Remove from heat and let cool, stirring occasionally to let heat out, for about ten minutes. Long enough that the eggs won't cook when you attempt to work them in.
  3. One at a time, add each of the four eggs, stirring vigorously after each addition. Really work each egg in. Stir in 1 cup of the cheese, and right away pipe (using a pastry bag) or scoop gougères onto the prepared baking sheet in heaping tablespoon-sized dollops, leaving at least 1 1/2 inches between each. Sprinkle with the remaining cheese.

  4. Place in the oven, bake for FIVE minutes, then dial the heat back to 375, and bake another 20- 25 minutes, or until gougères are deeply golden all over, puffed, and well set. If you notice the gougeres in the back browning much more quickly than the ones in the front, quickly but carefully, spin the sheet 180 degrees about 2/3 through.

  5. Alternately, if you aren't baking the gougères immediately: shape pans of gougère dough, sprinkle with cheese, and freeze for 1/2 hour. Transfer to a freezer bag at this point, until you're ready to bake. Bake straight from the freezer, same as above, with a couple extra minutes.

Makes ~ 2 dozen 3-inch gougères.

Prep Time
15 mins
Cook Time
20 mins
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Has anyone tried them gluten free? I used to make them before I had to go gluten free. I adored them. Thank you for reminding me!


Hello Heidi,
I haven’t got any beer on hand, so I was going to use some tea this time, but I wanted to know what your thoughts were on using some white wine? Thanks 🙂


Looks like a fabulous recipe, can’t wait to try it out. I just whipped up a batch of Thyme Gougères topped w/ Grated Parmesan & Honey last month. There’s just something about a light, fluffy, cheesy gougère. Yum. Love your blog, thanks for the recipe!


I made these last week and they were amazing. I also froze a bunch. I just made my first frozen gougere and it didnt have the same light, flufiness. Did I do something wrong (I didnt let it thaw?) or is that to be expected. It, of course, still tasted amazing.


Heidi, I finally got around to making these, and they are fantastic! I’ve only baked a tester at this point, but come Saturday, there will be more magic. I love how much these puff!
Joslyn–a stick of butter is about 112 g (typically, butter in the US comes by the pound, and you get 4 sticks in said pound). Good luck.


Wow! I made these last night; they are absolutely delicious and so easy to make. I will be coming back to this recipe often.


Hello, might you have a metric weight conversion for the tablespoons of butter? I live in a non sticks-of-butter-land, and would like to avoid squishing the good stuff into tablespoons if I could help it… completely lazy. But hungry….


I love your blog & just saw this post and got excited because I recently posted about gougères as well! (the post is here: http://bit.ly/uTBHPG)
So amazing! I look forward to stuffing them the next time I bake them! I love that they keep so well in the freezer!


The beer in gougeres sounds lovely, and I can’t wait to try it! One tip: your gougeres might get a little more height with some adjustment to the wetness of the dough–either by drying out the dough a little more in the pan before adding the eggs or by adding a little less egg.


Hi, sorry for being dumb – do you mean plain flour or self-raising one?

HS: Plain flour Boryana.


Made these last night and they were a huge hit! Used cumin seeds as I am not a big fan of fennel. First time I have attempted this type of thing, so having the extra photos and tips was very helpful. Thank you!


SO easy but come out looking and tasting so complex! 😀 I’ve been a recent reader of 101Cookbooks.com and have been making your dishes nonstop. They’ve all been easy and amazing!


I have never heard of these before.
Can’t wait to try them. They sound so wonderful…beer and cheese. Yummy!!


Tried making this before but couldn’t get the food texture quite right. This recipe worked perfect, thanks!

Doug Barnard

I made these for the day after Christmas. One of my best friends came over. They were absolutely SIMPLE SIMPLE SIMPLE to make AND
they were scrumptious. OMG!
I made 12. We ate all of them. As Heidi suggested, I froze the rest. I plan on digging them out of the freezer on New Years Day.
Heidi….”Thank you”. This is a winner.
ps. I used a small ice cream scoop. Perfect.


Made these last week using Shiner Bock, spelt flout (out of whole wheat), white cheddar, and rosemary (no fennel). They turned out amazing! I froze about half the dough, so I have more to look forward to!


Baked these today – I did not let them brown enough, I think, because nearly all of them collapsed. But, they tasted delicious anyhow! I used Newcastle in them and it worked nicely. I also made your cinnamon buns (posted about this time last year), which I have deemed our family Christmas morning tradition! Thanks for the scrumptious baking recipes (your oat scones recipe is my go-to as well)!


My Husband and I both surprised each other by making these for Christmas!! He NEVER cooks, and to surprise me, decided to make xmas dinner and included these which I made for breakfast 😉 His turned out better with some added rosemary. YUM!

Tiffany Chambers-Goldberg

sooo- what’s everyone putting in theirs?
looking for an alternative to my family’s tradition eating these filled with cheese bechamel with cubes of ham and olives


Made these this afternoon and they disappeared so fast I had to bake the second pan!
I used a Marzan Lager thinking the wheat beer would be a good match. I also added some crushed red pepper flakes for a little heat! So good everyone insists they make another appearance on New Year’s Eve.


These just came out of the oven two minutes ago. They made the house smell wonderful, and they’re the perfect snack for the lethargy that’s followed the Christmas morning frenzy. Served with leftover ham, veggies, and rooibos tea–yum!


Wow, just made these as the centrepiece to a vegetarian christmas dinner and they were fabulous! My hubby almost ruined things by eating all my cheddar in a Christmas eve midnight feast, so i subbed in grated haloumi, and it still worked a treat! Look forward to experimenting further!


Definitely a keeper recipe!
Great the next day in the toaster oven too!
Thanks 🙂


Tasty but didn’t puff up. For other first timers, I recommend reading over some other gouger recipes to get a better idea of what the dough to look/act like. I made cute cheesy pancakes. Tasted great but not the puffy little objects they should have been.

Ev in VA

These look absolutely delicious. My stomach is actually grumbling… maybe I should go eat something… I wish it was a gougere!

Eva @ Sycamore Street Press

I made these tonight and they were marvelous! I could see that the batter was too thin to hold up on a cookie sheet so I baked them in a muffin tin. The result was perfect. The whole batch was gone as soon as we sat down for dinner. Defnitely on my “stay” list.


I’ve made gougeres a couple times before – I love the work with goes into mixing in the eggs. But the whole wheat flour, ale, and fennel make this particular recipe stand out! I love the dark color of the batter. Perfect for winter, warm from the oven.


Looks wonderful, the batter is picture-perfect too.

This American Bite

I’ve never heard of gougeres and I’m glad that I heard about them here because the preparation technique sounds fascinating! Toasting all the flour butter and beer together sounds like a great idea. Yum! Also thanks for sharing your style of freezing these little puppies. That is a fabulous fast food solution. Cheers!


These pictures look absolutely fantastic! I will try to make some Gougères, too. Perhaps for our wedding as fingerfood!
Thank you so much for this idea and the recipe!


Oh yes … I’ve just eaten five, right out of the oven, and they were spectacularly delicious! Thank you so much! I can’t wait to try them with some other cheeses, like maybe blue cheese with finely chopped walnuts. *sigh*


I’ve never heard of gougéres before, where do they come from? They look so yummy! Have to try this!


I’ve always loved gougères… there’s a restaurant in New York that gives them out instead of bread. I always thought they were impossible to make… but this looks deceptively simple. Perhaps I’ll try?


These look like a great addition to any list of freeze ahead recipes, especially during the busy holiday cooking frenzy. I really like the tip to use the ice cream scoop for consistent sizing.

April @ Kitchen Blender Reviews

These are as good as they look! I whipped up a batch before dinner and made one cookie sheet’s worth. The remainder I put in the fridge and cooked off the next night. Just as good on day 2.

Jan Powers

Oh crack it, never mind about the cheese grating … it’s very early, and I’ve only just finished my first cup of coffee. *sheepish*


I *must* make these! But when you say “grated on a box grater” do you mean very finely grated, or coarsely, or something in between? Fine like Kraft-parm-in-a-box fine, or finely shredded … I’m leaning towards the finer the better … but I want them to be right the very first time because I think I will want to eat them right away.


Love the addition of fennel seeds at the end – what a lovely touch and great flavor. Yum!


I’m not sure that I’ve ever had a gougère before, but the beer, cheddar, and puffery look like enough to win me over. I have a big party to throw just after the new year (some friends that need thanking), so I think I’m going to have to pack a few dozen of these in the freezer. Thanks for sharing, Heidi. I’m really excited to give these a try.


I talked these up so fervently since you posted, my husband, who is home with the vacationing kiddo, made these for our contribution to holiday dinner on Sunday. He baked up 6 for us to try tonight. I would have eaten 60.
Thank you again for all you do all year! May you have a lovely holiday season!


A freeze ahead recipe, yay! Thank you thank you thank you!


I’ve never heard of Gougeres before. They look delicious. I think I’ll have to give these a try and take them to christmas lunch!
Thanks for the great recipe!


Thank you for these. I am adding them to my New Year’s Eve dinner menu. I love how thorough your recipes are. They give confidence to someone making a dish for the first time.


just made these and they turned out great! as soon as i showed hubby the recipe, he wanted em! lol made a batch, while he was nappin…c;


Been making them this fall, and they are such and easy treat to make. I made mine with Thyme & Gruyere — absolutely wonderful! Used the leftovers after Thanksgiving and stuffed them with turkey and cranberry sauce—to die for!
Also made them with cheddar and chopped up some jalapenos for a zesty version when I made chili! We have become Gougeres happy over here in San Diego! Try it — you’ll find it so easy and so good!

Zing Salerno

I love making – and eating – gougeres, and these ones look particularly tantalizing! I’m psyched to learn that you can skip the stand mixer and use some whole grain flour to excellent effect, and I can’t wait to try these with ale. What type did you use? Thanks for the always inspiring and beautiful posts!


Since I began doing Paris macarons, I have been a bit maniac about eggs. All recipes for them give the exact weight of egg white.
As for the choux pastry recipe as well (which is similar to the gougère one), you should consider
giving the exact weight.
When you are used to it, the paste texture tells you when to stop pooring.
By the way, your gougères look really nice! :-p


Yum! I was just about to make pizza dough in the breadmaker, and it calls for 1 cup of beer… my can is bigger than one cup, and since I’m breastfeeding, I can’t just drink the leftovers, and was wondering what to do with them! Perfect!!! And I have a holiday party to go to tomorrow!!!! Your timing, as always, is impeccable! These look scrumptious and I have all the ingredients on hand! Looks like I’ve got a cooking project for while Baby Girl is napping! Thanks!


This is for Jan, who wondered about the weight of large eggs: See http://bakingbites.com/2008/09/large-eggs-vs-extra-large-eggs-in-baking/, which gives the average weight as 60 gm but they range from 57 gm to 64 gm. In the United States, I believe size is measured by the dozen, so a dozen large eggs should weigh about 720 gm but could be 684 to 768 gm.


I’m reading through the French Laundry Cookbook and his recipe for Gourgeres caught my eye since I’d just seen it on your site. I’m going to try yours first since I’m a sucker for anything that involves cooking with beer. The fact that you can freeze them is appealing too – my freezer is my kitchen best friend. Happy holidays to you!

Lisa @ The Gonzo Gourmet

I have all of these ingredients except fennel, so I think I’m going to try rosemary instead. Can’t wait to taste them!


These sound amazing and I’m going to try them! Do you think WW pastry flour could be substituted for the two kinds of flour you used? Thank you for all your great work and inspiration.


Never made these before, but I might have to change that. Love all your tips for making them, I’m sure those will come in handy!

Kathryn O

I haven’t tried making these before and how interesting! Would love to mKe them for the first time with your recipe.


I was thinking of making some for Christmas Eve and serve them before dinner with cocktails!
A bit heavy of the butter/eggs but definitely worth a special night.

Margherita @TheIronYou

I first learned to make gougeres from Dorie’s book. I love them and they are fruffie for sure. Can’t wait to try your twist on them. Yum!


we are longstanding cream puff fans, though i’ve yet to introduce my kiddos to the delights of gougeres. you are right — they are a snap. and DIVINE. i think it’s about time…


I’ve never tried a gougere! I think it’s time to change that. Thanks for the recipe and all your tips, Heidi!

Cookie and Kate

How long will these be fresh?
Good idea for gifts?


I love how easy these look! I can’t wait to make them. I’m having folks over for drinks next week and these will be perfect! I wonder if a bit of mustard powder could replace the fennel?


Obsessed! These were fantastic!


Bookmarking! One of those recipes you just want to reach out for and one that you know you’ll be baking time and time gain! Thanks Heidi 🙂

Sneh | Cook Republic

Heidi, thanks for a great Xmas snack recipe. It’s always nice to have something a bit smarter than chips & dips to serve drinks & I love the idea of having the dough for these frozen on hand for quick baking. This will be on my cooking list for this week.


I like the addition of the whole wheat flour and think that chives or rosemary would also be a good compliment instead of the fennel seeds.


I love gougeres! I actually posted a couple of weeks ago a thyme and gruyere variation. I also like to freeze them and pop them in the oven when guests arrive. I feel that piping them is a little easier, but I don’t do it the fancy way with a piping tip, I just snip the tip off a disposable pastry bag.

Monica @ Soirees & Such

I love gougeres! I actually posted a couple of weeks ago a thyme and gruyere variation. I also like to freeze them and pop them in the oven when guests arrive. I feel that piping them is a little easier, but I don’t do it the fancy way with a piping tip, I just snip the tip off a disposable pastry bag.

Monica @ Soirees & Such

Do they stick together when you freeze them? In a Baggie? If frozen when do you add seeds? Thanks.


Wow! These look amazing! Going to have a try later in the week when I have a little baking time…


Please give a weight (in grams) for the large eggs you have specified. I don’t think “large” and “extra large” are the same weight in every country- and as you suggest the size is important, I need to know the weight.


Great recipe- made 2 batches today and froze them (of course made 2 to taste, delish!) First batch I followed your instructions to a T- that batch yielded 25 and eggs were hard to incorporate for me. Second batch, I used standing mixer for egg step- worked great and that batch yielded 35 (used measuring spoon to get rounded tablespoon, so both batches were fairly accurate in size). Great recipe to keep on hand for the holidays.


I’ve never had these, but I’ve been meaning to try them ever since I bought my Le Cordon Bleu cookbook (years ago now). I love the idea of keeping them in the freezer and baking them as needed! That’s smart entertaining!


Delicious! I made for first time. Instead of beer i used watetn and only whole wheat flour.
Thank you !!!!!


I just made a batch of these the other day and ate every last one. I forgot how wonderful they were!
Excellent idea to use beer. My mind is working overtime making up combos.
Had no idea you could freeze prior to baking – although it’s not like I have room in my freezer anyway. Thanks!

Kasha the FarmGirl

These look absolutely amazing!


great idea! i haven’t made these little treats since culinary school :). the ale sounds like a great addition – but when would it not?!

heather @ chiknpastry

I too have never heard of these but with a British hubby who is addicted to beer and cheddar it sure seems like something I must try…stat! Thank you!

Jill Mant (SaucyCooks)

I’ve never heard of these! Sounds really interesting. Anything with beer and cheddar cheese sounds good to me! I’m bookmarking these. Thanks Heidi!


I forgot to mention that I really appreciate the tip for having them ready to go in the freezer. That is an awesome idea – I will be doing that for sure! Thank you 😀

Heidi @ Food Doodles

I’ve always wanted to make gougares but they always seemed a bit intimidating. Thank you for this post!! I too love recipes where clean up is minimal – great for my tiny kitchen without a dishwasher. And ale? So making these during the holidays! Thank you.


These look fantastic. I was wondering about using whole wheat flour in dough like this(although I admit I was thinking more along the lines of cream puffs – it is very similar dough isn’t it?) I’m super interested in these though, especially with cheese. Mmm 🙂

Heidi @ Food Doodles

These look delicious. I must make them soon!


No piping bag for me either, but my top tip for gougeres is to use a cookie scoop. They all come out perfectly round and exactly the same size, which is just as well – because there then is no fighting over who gets the biggest gougere. Instead, only fighting over who gets the last gougere 😉


I’m a big fan of gougere. Never thought of freezing the dough or going too far off the classic recipe. Can’t wait to try the freeze trick and some flavor experiments….. Thanks for the inspiration and “experience” tips.


If I’m not a fan of fennel, would it be heresy to just leave out that bit of the recipe? Would I need to replace it with something? This sounds great – except for the fennel – and the idea of having batches in the freezer waiting for the moment? Fantastic!


Heidi. These are genius. Gourgeres are, indeed, a good thing to have in the holiday arsenal. Mainly because they’re so easy and everyone is always blown away by them. I’m really excited to try your version (beer! whole wheat flour!) Hope you’re doing well and enjoying the busy (!) week leading up to the holidays. xo

Megan Gordon

I always like cooking it as a big ring. That way you get some great big air pockets forming and it’s even easier 🙂


I must admit I’ve never heard of gougeres, so I’m looking forward to trying this recipe! Thanks for showing beautiful photos.


Thank you for sharing this recipe. I’m inspired to try to make gougeres. I love gougeres!

Karen @ superfinefeline

These look absolutely lovely! I’m still adjusting to high-altitude baking, (everything is just coming out so wonky!) but these must be attempted! I’ll get it eventually! I hope…

kale @ tastes good to me!

I always feel like a rockstar when I’ve got something like this in the freezer, ready to bake at a moment’s notice. Your recipe for gougeres will find its way into my new year celebrations.

la domestique

I am totally inspired. Never before have I even considered making gougeres. Off to buy large eggs!


I’ve never made this – a little intimidated by the final outcome. Thanks for the whole wheat version and breaking it down. My husband thanks you for less dishes to wash.

Andrea @ Fork Fingers Chopsticks

looks like a fabulous recipe. also, a nice departure from all the seasonal sweets that are in heavy rotation in my kitchen these days! how do you serve them – with a not-to-sweet jam as another reader suggested, or on their own with an apéritif …?
HS You can serve them straight – which I certainly do. Or with accompaniments. These are nice with a sweep of honey. You could whip up an herby goat cheese. Or do a jam or fruit cheese.


These look so delicious!

Violets and Cardamom

Heidi, your gougeres turned out beautiful. I appreciate the one-pan method.

Nisrine M.

They look absolutely delicious and not too much of a problem to make. I’m going to serve mine up at our Christmas Eve party with some of my fig jam. It goes so well with cheesey nibbles – gorgeous!!


I made these for the fist time earlier this year – and they are now also part of my holiday arsenal!
They are so versatile!

Tracy A.

I am fantasizing standing at your kitchen window eating all of these!

Belinda @zomppa

I had no idea what a Gougere was until now. And now I’m fully prepared to Gougere the CRAP out of January!

Bev Weidner

Loving all your beer creations of late Heidi! Merry Christmas, hope you have a fab day xx

Emma Galloway

I’ve never even heard of these but have definitely just saved the recipe! I can’t wait to try these!

Simply Life

I’ve never had these! They sound lovely.

Katrina @ Warm Vanilla Sugar

Hi! I’m an expat in a remote Himalayan kingdom, which creates a lot of kitchen obstacles. I can’t find parchment paper here, we only have one kind of cheese (a good one), and I’m wondering what the altitude will do. Any suggestions?
I should say my favorite go to recipe is your ginger lemon kale sweet potato soup. I manage to substitute various things and still get great results. I give your book to everyone. Thanks for all you so!


What a great idea adding the beer. And the fennel seeds. I’m thinking of adding some aged Gouda to these!


yum! i’ve never heard of these but they sound so interesting! i might use guinness for the recipe 🙂
Katie x


I make gougeres every Christmas day for my family. Everyone loves them, even the teenagers. You’re right, they are not difficult and puff like magic. The first time I made them I was so proud!
(I’m not a baker). Must try this whole wheat version this year. It would be fun to make the traditional version and the whole wheat/beer and serve them together. Thanks Heidi and merry Christmas!


I love gougères and always bake some, but I wanna try your beer & fennel seeds ones !!! I trust you every time, you’re such a taste goddess..! Thanx for sharing, really.

Catering Deneuve

What a delicious combination of flavours! I’ve never made gougeres before but these look wonderful!


Beer flavoured gougeres? Awesome! I’m thinking maybe a little mustard in this would be terrific too.


I never would have thought of making gougeres with beer. I always kind of assumed the milk was a mandatory part. This has opened up a whole new world of possibilities.


Oh how I love gougeres. I’ve been making Dorie Greenspans recipe for awhile now and love how they freeze…I am so inspired by your beer & whole wheat version…wonder if I can fit this into the cookiepalooza going on in my kitchen this week


Gougeres are delicious. I have never made them, but plan too. I had them with Gruyere cheese. I am sure cheddar or blue cheese is delicious too.

Laura @ SweetSavoryPlanet

i’ve never had these before – but i have all the ingredients. will give it a shot!

lynn @ the actor's diet

These sound like a fabulous idea–nothing in the ingredients that I wouldn’t like and I love the idea of something homemade being freezer ready.


Wow, I’ve only ever made these with water and milk. Never would I have thought of beer! I can only imagine the depth of flavor it would give to these fluffy cheesy pillows!


Ever since I’ve seen these on Smitten Kitchen, I’ve been meaning to make these, but now must be the time, I love the addition of beer!

Angela @ Angie's Veggies

Okay, this is just genius! I would never have thought to freeze these and bake them straight from the freezer. I’ll definitely be whipping up a batch of these in the near future. I’ve always loved Gougeres.

Redd H from Salted Spoon

These look delicious! I’ve made gougeres using David Lebovitz’ recipe, but I would have never dared to use any substitutions for fear of flat, disk-like biscuits.
I’ve made a batch that didn’t rise, and managed to salvage them a bit by taking them out a few minutes early. The insides were a bit softer, and I made little sandwiches out of them, filled with boursin and small leaves of arugula.


I admit that til I read this, I didn’t even know what a gougères was! But anything with beer in the batter and cheese….yeah, I’m sold!

Averie @ Love Veggies and Yoga

I’ve been looking for good appetizers to serve for the holidays and these gougeres look perfect!

Christine @ Fresh Local and Best

I’ve always wanted to try Gougeres and you make it look so easy. I’ll give these a go. Thanks.
PS – I have your Super Natural Every Day book and I make the yogurt biscuits so often. I love that recipe and how easy it is to adapt. Thank you.


Cheddar! Beer! These sound wonderful!

charlotte au chocolat

I have some gougères in the freezer waiting for party times, and had been wondering about subbing some of the white flour out. I was worried that they won’t puff up as well.


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