Miso Gougères


Gougères are cheesy bites traditionally made with a dough called choux pastry. It’s the easiest dough you could possibly make, but it needs to be stirred vigorously to work, and this recipe is no exception. In these homemade gougères, we traded in cheese for gut-healthy miso, a fermented soybean paste, to bring a salty umami depth. Tasters couldn’t stop eating them. Get ahead of holiday entertaining and bake a batch now then freeze them. Once firm, transfer the puffs to a resealable plastic bag. Then you can reheat as many as you like in the oven when guests descend. Find miso paste in the refrigerated section of the grocery store, near the blocks of tofu.

Miso Gougères
Photo: Jennifer Causey
Hands On Time:
20 mins
Total Time:
45 mins
28 servings


  • 1 cup water

  • 3 tablespoons unsalted butter

  • ¼ teaspoon kosher salt

  • 3 tablespoons white miso

  • 4 large eggs

  • 1 cup (about 4¼ oz.) all-purpose flour


  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Stir together water, butter, and salt in a large saucepan; bring to a boil over medium-high. Meanwhile, whisk together miso and 1 egg in a small bowl until completely incorporated.

  2. Add flour to boiling water mixture all at once. Reduce heat to low, and stir quickly with a wooden spoon until a smooth dough forms. Cook, stirring constantly, until dough pulls away from sides of saucepan and a film forms on bottom of saucepan, about 1 minute. Remove from heat; stir in miso-egg mixture until well incorporated. Add remaining 3 eggs, 1 at a time, to mixture, stirring vigorously after each addition, until well incorporated. (The batter will first appear lumpy but will smooth out as you stir.)

  3. Transfer dough to a pastry bag fitted with a ½-inch round tip (or a ziplock plastic bag with 1 corner cut off). Pipe tablespoon-size mounds onto prepared baking sheets, spaced at least 1 inch apart. (You will have about 28 mounds per baking sheet.)

  4. Bake in preheated oven 5 minutes. Reduce oven temperature to 375°F; continue baking until gougères are puffed and golden brown, 20 to 25 minutes. Serve hot. (To store, let cool to room temperature, about 20 minutes; refrigerate or freeze in a ziplock plastic bag. Reheat in a preheated 350°F oven until hot.)

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