About this recipe: These French cheese pastries are irresistible, especially when still warm. Guaranteed to be a huge success with your friends! Classic gougères are usually made with cheeses like Comté, Gruyère or Emmental but any kind will be delicious.
These were delicious and reasonably easy to do. My "balls" came out different sizes due to my poor technique. I am going to try a small ice cream scoop next time to get them more evenly sized. - 16 Feb 2015
These are excellent. Jarlsberg or Comte cheeses work very well, though I found Cheddar too strong - 60g was enough. I added some chopped chives to the mix, and ground a little black pepper on top before cooking. I'll try piping the mixture next time as making so many quenelles was pretty labourious. - 13 Nov 2014
First batch flat, 2nd batch burnt! But once I realised you need to beat the flour with melted butter and boiling water until it forms a dough ball before adding the eggs, and dropped oven temp to 180C after 10 mins, they were great! Have made them a few times since with different types of cheese and they're yummy. - 24 Nov 2013