Prep time: 
Cook time: 
Total time: 
Serves: 36
adapted from Dorie Greenspan
  • ½ cup whole milk
  • ½ cup water
  • 1 stick unsalted butter (8 tablespoons)
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs, room temperature
  • 1½ cups grated cheese (I used Gruyere and Swiss, you can also use cheddar)
  1. Prepare the oven by positioning the 2 racks evenly.
  2. Preheat to 425F.
  3. Line 2 baking sheets with parchment paper.
  4. In a medium sized saucepan over high heat, bring milk, water, butter and salt to a boil while whisking.
  5. Add flour, lower heat to medium-low, and stir with a wooden spoon until dough is smooth (a few minutes). Should resemble play dough.
  6. Remove from heat and transfer to an electric mixer with a paddle attachment.
  7. Slowly add eggs one at a time. Make sure each egg is incorporated into the dough before adding the next egg. The dough should be shiny and smooth.
  8. Finally, beat in the cheese.
  9. Spoon onto prepared baking sheets by the tablespoon, about 2 inches apart. I made a dozen on each baking sheet. (The leftover dough I froze.)
  10. Put the sheets into the oven and immediately reduce the oven temperature to 375F. Bake for 12 minutes, then rotate your sheets top to bottom and also front to back to ensure even baking. Bake for an additional 12-14 minutes, or until golden.
  11. Serve warm or room temperature.
Recipe by Cake Student at https://www.cakestudent.com/gougere/