Cheddar Scallion Gougeres
Prep time
Cook time
Total time
Billowy bites of cheesy perfection
Serves: 24 gougeres
  • ¾ cup water
  • ¼ cup milk
  • 8 tablespoons butter (1 stick), cut into 8 pieces
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 2 scallions, white and green parts, finely chopped
  1. Preheat oven to 400°. Line two cookie sheets with parchment paper.
  2. In a medium saucepan, combine the water, milk, and butter. Bring to a boil on medium-high heat, stirring occasionally.
  3. Remove the pan from the heat and add the flour. Stir with a wooden spoon until the mixture comes together.
  4. Return pan to the stove over medium-low heat and stir until dough begins to dry out, about two minutes. It’s normal to have a thin film on the bottom or sides of the pan.
  5. Place dough into a food processor. Pulse until the mixture stops steaming and is warm to the touch.
  6. Add one of the eggs and pulse until it is incorporated into the dough. Scrape down the sides of the food processor if necessary, then repeat with the other three eggs. Add the cheese and scallions and pulse until just combined.
  7. Using a round tablespoon measure, place rounded tablespoons of dough onto the parchment paper. Bake for 20 to 25 minutes, until firm and golden brown.
Note: These freeze well, in case you can’t eat the all in one go.
Recipe by Today We Bake at