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Bacon Gougeres

Oct 24, 2025

With the holidays coming up and entertaining season almost upon us, these insanely delicious little cheese puffs are my go to for hors d'oeuvres. There’s something magical about watching gougères (goo-jeres) puff up in the oven — delicate golden shells filled with airy, cheesy goodness. These Blue Cheese, Bacon & Gruyère Gougères take that magic up a notch. The nutty Gruyère and tangy blue cheese melt beautifully into the pâte à choux base, while crispy bacon adds a hint of smokiness that makes them completely irresistible. Crispy on the outside and gooey, cheesy goodness on the inside, they're something you wil come back to again and again. Whether you’re hosting a dinner party, planning holiday appetizers, or just want to treat yourself, these savory puffs are elegant, indulgent, and always a crowd-pleaser. I like to serve them ona charcuterie board with a little homemade jam on the side.

Ingredients (Makes 12 Gougères)

¾ cup (180 mL) water
6 tablespoons (85 g) unsalted European butter, diced
¼ cup (60 mL) whole milk
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper, plus more for sprinkling
1 ¼ cups (175 g) all-purpose flour
4 large eggs, at room temperature
1 ½ cups (120 g) grated Gruyère, Comté, or Emmental cheese
½ cup (60 g) crumbled blue cheese
5 slices crispy bacon, crumbled (about 50 g)
Flaky sea salt, for finishing

Method

Step 1 – Prep
Line two large baking sheets with parchment paper.

Step 2 – Make the Dough Base
In a medium saucepan over medium-high heat, combine the water, butter, milk, salt, and pepper. Heat until the butter is melted and the mixture is hot but not boiling.

Step 3 – Add the Flour
Add the flour all at once, reduce heat to medium, and stir constantly with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball, about 3–4 minutes. A thin film should form on the bottom of the pan.

Step 4 – Beat in the Eggs
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low until the bowl feels just warm to the touch. Add the eggs one at a time, mixing thoroughly after each addition. Increase speed to medium-high and beat for 1–2 minutes, until smooth and glossy.

Step 5 – Add the Cheese and Bacon
Mix in 1 ¼ cups (100 g) of Gruyère, all of the blue cheese, and the crumbled bacon until just combined.

Step 6 – Shape and Top
Using a large ice cream scoop or spoon, form twelve 2 ½–3-inch (6–7.5 cm) mounds on the prepared sheet pans, leaving about 2 inches (5 cm) between each. Sprinkle with the remaining ¼ cup (20 g) Gruyère, freshly ground pepper, and a pinch of flaky salt.

Step 7 – Bake
Preheat the oven to 400°F (200°C).
Bake for 15 minutes, then reduce oven temperature to 375°F (190°C). Continue baking, rotating pans halfway through, for 20–30 minutes, or until puffed and deeply golden.

Serve warm. Gougères are best the day they’re baked — crisp on the outside and tender inside.

Storage

Store leftovers in an airtight container up to 2 days. Re-crisp in a 325°F oven for 5–7 minutes before serving.

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