Chef's Recipes

Jacques Reymond: Gougères with Gruyère

Australian Gourmet Traveller French recipe for gougères with Gruyère by Jacques Reymond.

By Jacques Reymond
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Jacques Reymond: Gougères with Gruyère
“Gougères, shared by the Jura and Burgundy regions, are the best appetisers with Champagne, white wine or beer. We’ve served them at the restaurant for 25 years.”


  • 150 gm butter, coarsely chopped
  • Pinch freshly grated nutmeg
  • 200 gm plain flour, sifted
  • 5 eggs
  • 130 gm Gruyère, diced


  • 1
    Preheat oven to 180C fan-forced. Combine butter, nutmeg and 250ml water in a saucepan, season to taste. Bring to the boil over medium-high heat, add flour, stir quickly until smooth and combined (2-3 minutes). Remove from heat, add eggs one at a time, beating well after each addition, then stir in Gruyère. Spoon heaped tablespoons of mixture onto a baking-paper-lined oven tray, bake until golden and crisp (8-10 minutes). Serve immediately.


This recipe is from the July 2009 issue of Australian Gourmet Traveller.

  • Author: Jacques Reymond