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Regis Negrier - Head Pastry Chef, The Delaunay

Goujères (choux au fromage)


  • 125ml water
  • 125ml milk
  • 125g butter
  • I tsp Maldon sea salt
  • 250g plain flour
  • 6 eggs, medium
  • 10 turns of black pepper from a pepper grinder
  • a pinch of nutmeg
  • 200g Emmenthaler cheese, cut into cubes no bigger than 0.5cm

Makes about 40 choux

Goujères (choux au fromage)

In Burgundy, where I come from, goujères are served with Chablis or Kir. They are the most popular snack for a successful aperitif. My mother still takes time to make them whenever I come to visit her.

Preheat the oven to 200°C/400°F/ gas 6. Bring the water, milk, butter and Maldon salt to the boil in a heavy-bottomed pan. Take the pan off the heat, add the flour and stir well. When the mixture is well combined, put the pan back on the heat and stir it with a spatula for a couple of minutes. Take the pan off the heat.

Let the mixture cool a little, and make a low well in the middle. Add the eggs, one at a time, stirring well until the paste becomes very smooth between each addition. At this point, if the dough is still warm, let it cool down until almost cold. Then add the black pepper, the pinch of nutmeg and the cheese cubes, and stir well to combine everything.

Using a teaspoon, portion the dough equally onto baking trays. Before baking, sprinkle some more Maldon salt on top of each goujère. Bake them until golden brown, which should take about 12–15 minutes.

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