Vermont Cheddar Gougères

By Yankee Magazine

Apr 18 2018


Vermont Cheddar Gougères

Photo Credit : Krissy O'Shea

Being able to whip up a batch of these airy cheddar gougères (aka cheese puffs) is one of the best skills a host who likes to entertain can acquire. They’re simple and addictive – especially when made with Vermont cheddar cheese. Cambridge’s own Julia Child popularized them in her book Mastering the Art of French Cooking, and we feel it’s time for a gougères revival.


about 40 puffs


8 tablespoons (1 stick) salted butter
1 cup water
1 cup all-purpose flour
5 large eggs
1 1/2 cups grated extra-sharp cheddar cheese
1/8 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper


Preheat oven to 425°. Line two baking sheets with parchment paper. Heat butter and water in a medium saucepan over medium-high heat until butter is melted and mixture comes to a low boil.

Turn heat to low, add flour, and stir vigorously until mixture coheres and pulls away from the sides, about 1 minute. Remove pan from heat.

Add eggs, one at a time, stirring vigorously after each. Dough will separate after each addition; keep stirring until it forms a smooth paste. Stir in cheese, nutmeg, and pepper (the dough should still be hot enough to melt the cheese).

Drop mixture in heaping teaspoonfuls onto the baking sheet (for a prettier presentation, you can pipe the batter into 1 1/4-inch mounds). Bake until puffed and brown, about 30 minutes. For extra-crisp puffs, pierce each one with a knife, then turn off the oven and put the puffs back in for 10 minutes.