Spring Benedict Gougères with Herb Hollandaise

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy cheese puffs filled with tender spring vegetables, topped with a bright, herb-infused hollandaise sauce for a fresh brunch delight. This French-inspired brunch recipe (vegetarian), ready in about 55 minutes, combines water, unsalted butter, all-purpose flour into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 French cuisine 350 cal/serving

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Ingredients

1 cup water
6 tbsp unsalted butter
1 cup all-purpose flour
4 large eggs
1 cup grated Gruyère cheese
1 cup, blanched asparagus tips
1 cup, sautéed baby spinach leaves
3 egg yolks
2 tbsp fresh lemon juice
6 tbsp, melted unsalted butter (for hollandaise)
1 tbsp, chopped fresh tarragon
1 tbsp, chopped fresh chives
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a medium saucepan, bring 1 cup water and 6 tbsp unsalted butter to a boil over medium heat.
Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour vigorously until the mixture forms a ball and pulls away from the sides.
Step 3: Transfer dough to a bowl and let cool for 5 minutes. Beat in 4 large eggs one at a time until smooth and glossy, then fold in 1 cup grated Gruyère cheese.
Step 4: Using a spoon or piping bag, drop 12 mounds of dough onto a parchment-lined baking sheet and bake for 20-25 minutes until puffed and golden.
Step 5: Meanwhile, prepare the herb hollandaise: whisk 3 egg yolks and 2 tbsp fresh lemon juice in a heatproof bowl over simmering water until thickened.
Step 6: Slowly drizzle in 6 tbsp melted unsalted butter, whisking continuously until sauce is smooth and creamy; stir in 1 tbsp chopped tarragon and 1 tbsp chopped chives, season with salt and black pepper.
Step 7: To assemble, slice gougères in half horizontally, layer with 1/3 cup blanched asparagus tips and 1/3 cup sautéed baby spinach, then spoon warm herb hollandaise over the top.