Cheese choux gougères
30 minutes
Preparation time
30 minutes
Cooking time
36 pieces


115 ml milk
110 ml water
125 g butter
15 g salt
5 g sugar
195 g flour
4 eggs, beaten
55 g gruyere, finely grated

Gruyere craquelin

100 g butter
3 g salt
100 g flour
100 g gruyere, grated

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Gruyere craquelin

  1. Beat all ingredients together slowly until uniform, approximately 2-3 minutes.
  2. Roll out between two pieces of baking paper until 2-3 mm thick. Place on a tray and freeze.
  3. Cut the craquelin with a ring cutter, approximately 3.5 cm diameter. Place in a container and freeze.


  1. Combine milk, water, butter, salt and sugar in a medium sized saucepan and bring to the boil on medium heat, Induction setting 7.
  2. Add in the flour, mix thoroughly and beat with a wooden spoon on medium heat, Induction setting 5, until a smooth dough forms and it pulls away from the pan.
  3. Transfer to a food processor with a paddle attachment. Mix on low speed and add the cheese until fully incorporated.
  4. Add the egg, in 4-5 batches, beating well between each addition. Beat until the mixture is cool.
  5. Transfer the mixture to a piping bag with a large plain nozzle.
  6. Using a single pipe and push method, pipe the mixture onto a baking tray lined with baking paper. Pipe into domed shapes, approximately 3-4 cm high and 3-4 cm in diameter.
  7. On each of the gougères, place a disk of the gruyere craquelin on top.
  8. Bake the gougères using Automatic Programmes + Cookies/Muffins + Choux Buns + Default Browning, or alternatively Fan Plus at 180°C for 20 minutes.

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