By: Chef Matt Chatfield

French Cheese Puffs


5 large eggs 

1/2 cup (1 stick) unsalted butter 

2 teaspoons salt 

1 cup all-purpose flour 

1 cup grated Gruyere cheese, plus 1/4 cup for sprinkling 

2 tablespoons chopped fresh chives 



1. Preheat Wolf M-series oven to Convection 350 degrees. Line two baking sheets with parchment paper. Set aside.

2. For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.

3. In a 2-quart saucepan, combine 1 cup water with the butter, salt over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.

4. Remove mixture from heat and transfer contents to a bowl. Add cheese, herbs, and spices. Stir to combine with a wooden spoon and let cool slightly for about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.

5. Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1-inch puffs about 1 inch apart. You may also scoop the dough using a spoon or disher. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.

6. Bake, until puffs are golden, about 25 minutes. You may bake 3 trays in this oven mode without the need for rotating them.

7. Serve immediately, as gougers are best eaten warm from the oven. They may also be made ahead and rewarmed at the time of service