---
title: Gougères Recipe | Pastry1 Magazine
description: These cheesy gougères by Stéphane Glacier are filled with rich béchamel and Gruyère for a savory bite-sized treat.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Gougères Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/gougères-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | May 21, 2025 9:39:14 PM

*BY STÉPHANE GLACIER, M.O.F. PATISSIER  
*

 

For around 25 gougères

 

CHEF'S TIP: It is possible to create an aromatic palette and offer gougères flavored with meat, fish or vegetables.

## CHOUX PASTRY

INGREDIENTS:

 

375 g water  
125 g whole milk  
5 g salt  
200 g unsalted butter  
300 g T65 plain flour  
500 g whole eggs  
50 g grated Gruyère cheese

PROCESS:

 

Bring the water, milk, salt and butter to a boil in a saucepan. Sift the flour. When boiling, remove from heat and stir in the flour. Return to a low heat to reduce the mixture until the paste no longer sticks to the sides of the pan. Empty into the bowl of a beater using a flat whisk. Gradually add the eggs until desired consistency is reached. Using a smooth nozzle, pipe the choux pastry into 6 cm diameter balls on a greased or coated baking sheet covered with baking paper. Sprinkle with grated Gruyère. Bake at 160°C in a deck oven with open air duct for around 30 minutes

 

## BÉCHAMEL SAUCE

INGREDIENTS:

100 g unsalted butter  
100 g T65 plain flour  
1 liter whole milk  
12 g salt  
Pepper and nutmeg as required  
200 g grated Gruyère cheese

 

PROCESS:

 

Melt the butter in a saucepan, then whisk in the flour. Bring to a boil and cook for 2 minutes to make a roux. In another saucepan, bring the milk to a boil. Pour the boiling milk over the roux. Whisk and bring to a boil for around 2 minutes. Add the seasoning followed by the Gruyère cheese.

 

 

## ASSEMBLY

PROCESS:

Whisk the béchamel sauce until smooth. Pierce the choux from underneath, then using a piping bag and a 12 mm round nozzle, fill the choux with béchamel cheese. Freeze.

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