• 1/2 teaspoon salt
  • 1 pinch of nutmeg (optional)
  • 4 to 5 large eggs
  • 100g of half-cured cheese (hard and salty) or other cheese
  • 113g unsalted butter
  • 120ml of water
  • 120ml of milk
  • 135g of wheat flour
  • Freshly ground black pepper
  • Salt flower for sprinkling (optional)


1. Line two large baking sheets with parchment paper or silpat. Heat the oven to 190 degrees. Place the milk, water, salt and butter in a thick-bottomed pan. Bring to a boil and add the flour all at once. Mix vigorously with a wooden spoon until a ball of dough forms, continue mixing until it cooks and dries a little, forming a film in the pan, about 2 minutes over medium heat.

2. Move to the mixer bowl and let it cool for a minute or two. Add one egg at a time, beating at medium speed with each addition – the dough should be moist and elastic, almost like a cream – if you reach that point with 4 eggs, you don’t need to place the fifth egg. Last time I did I used 4 and a half eggs.

3. Add the cheese and spices. Mix well and pass to a pastry bag with a large pearl tip, make portions of more or less a tablespoon or distribute spoonfuls of the mixture on the baking sheets, with a distance of at least 3 fingers between them. Smooth with a finger dipped in beaten egg or water, to remove the peaks and sprinkle some salt flower crystals or more grated cheese.

4. Bake for about 35 minutes or until golden brown, grown and hollow inside. Serve warm. It can freeze after cold and heat to serve.


Recipe by: The Cookie Shop

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