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Dill and Gruyere Gougères Recipe

September 28, 2021 Litehouse
48-50 minutes
Serves: 40-48 gougerès

Note: This recipe can be made with a large bowl and hand mixer or in the bowl of a stand mixer. Both work well, though the dough will tend to creep up the beaters of the hand mixer towards the end of mixing. If you don’t have a reusable pastry bag, zip all the pastry dough into a 1-gallon zip top bag. Snip off the corner of the bag to create a ½” opening. Gently squeeze to pipe the puffs onto the prepared pans.

Freshly made batch of Dill and Gruyere Gougères ready to eat
  • 6 tbspUnsalted Butter (84 g)
  • 1 cupWater (235 mL)
  • 1 tspKosher Salt
  • ½ tspfreshly ground Black Pepper
  • 1 tbspLitehouse Freeze Dried Dill
  • 1 ¼ cupBob’s Red Mill Organic Unbleached White All-Purpose Flour (170 g)
  • 4 ealarge Eggs (200 g)
  • 2 cupfinely grated Gruyere (4 oz)
  • 1 eaEgg Yolk (20 g)


Preheat the oven to 400°F and line two baking sheets with parchment paper.Combine butter, water, salt, pepper and dill in a medium saucepan over high heat. When the mixture comes to a boil, turn off the heat and add in the flour all at once. Immediately fold flour into the mixture until the flour disappears. Continue to cook over medium heat for 1-2 minutes and the dough becomes one large ball.Transfer dough into a large bowl. Add one egg at a time, beating together fully on medium before adding the next egg. After the fourth egg is incorporated, mix in the cheese.Transfer the dough into a large pastry bag fitted with a ½” round tip. Hold the pastry bag straight up and pipe a 1” x 1” round, gently lifting the tip up as you pipe. If your rounds have defined peaks from the piping tip, gently tap down the peak with a water-moistened finger.Whisk together the egg yolk and 1 tsp of water to create an egg wash. Gently brush over piped rounds.Bake for 23-25 minutes until puffed and lightly browned, rotating midway through. The gougerès should be dry in the center and feel hollow to the touch. Let cool for 5 minutes and enjoy warm.

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