Cheese Puffs (Gougeres) recipe

Cheese Puffs (Gougeres) recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

Light, airy gougères are a versatile addition to a meal or canape spread. These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

33 people made this

IngredientsServes: 12

  • 120g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chilli powder
  • 1 pinch cayenne pepper
  • 250ml full fat milk
  • 125g butter (cut into 1cm cubes)
  • 6 large eggs (at room temperature)
  • 50g grated Parmesan or Romano cheese
  • 100g grated Gruyere cheese
  • 30g prosciutto, diced (optional)
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan cheese

MethodPrep:45min ›Cook:25min ›Extra time:15min › Ready in:1hr25min

  1. Preheat oven to 220 C / Gas 7.
  2. Combine the flour with the salt, black pepper, thyme, chilli powder and cayenne pepper in a large bowl.
  3. Put the milk and butter in a large saucepan and bring to the boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
  4. Separate the white and yolk from one egg, reserving the yolk for glazing.
  5. Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
  6. Add the Parmesan and Gruyere cheeses, and prosciutto if you are using it. Incorporate thoroughly into the dough.
  7. Use a pastry bag to pipe dough onto 2 ungreased baking trays. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1cm in diameter, but you can make larger puffs with either 2.5cm or 4cm mounds. Keep the size of the puffs uniform so they bake properly. Space puffs about 2cm apart.
  8. Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
  9. Bake in pre-heated oven for 10 minutes for medium puffs (5 minutes for tiny puffs). Reduce heat to 150 C / Gas 2. Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
  10. Remove trays from oven and leave puffs on trays until cool enough to serve.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (27)

by msmarieann

This recipe really worked well. I read the one review ahead of me who said they turned into cookies, and I have to admit that mine didn't do that.The only thing that was confusing was the matter of the eggs.You're going to separate and reserve 1 egg. The egg yolk you will mix with 2 Tablespoons of milk to make the glaze, and the white you're going to beat into the mix.When you incorporate the eggs, do so one at a time. Ensure that you mix them all very well after each addition.When I piped them out, I just used a Ziploc bag that I cut a 1/2 inch tip off one corner then piped them out. Don't flatten them, make nice little mounds.I also added a pinch of baking powder just to ensure they puffed up. It works everytime. I'm too much of a puss not to do that!Happy Baking!-18 Dec 2007

by Cardlyn A

These came out great! The recipe -- which is really justcream puffs with cheese added -- is foolproof if you follow it correctly. Make sure the oven is hot enough, and make sure you beat each egg in completely before you add the next. You can't rush things, or you get cookies, like another reviewer said.I made mine a little smaller than ping-pong balls, poked a hole in each, and piped in fillings: crab salad, bacon-cheese dip, and Borsin cheese spread. Yum!-05 Jan 2008

by inskydiamonds

I used pepper jack cheese instead of the Gruyere cheese to make them kind of spicy. I thought the recipe was easy to follow and made delicious puffs!-17 Feb 2008

Now, when I say cheese, I’m not talking about Krafts singles or that stuff that comes out of a can. Not that those cheeses don’t have their own purpose or fans, but for these baked cheese puffs, you want the good stuff.

If you’re looking to create something with incredible cheese flavor, like these French cheese puffs, it’s important to go for bold and flavorful cheeses.

In this case, these gruyere gougeres obviously rely on the flavor of gruyere for their delectable taste.

Gougeres have been made with parmesan cheese as well, and some even prepare a gougeres filling to create stuffed gougeres.

Gougères | French Cheese Puffs If you think about it, gougères are not bread, but are, as Julia Child suggests in Mastering the Art of French Cooking, “a very very thick white sauce,” so there is no reason to fear making and baking them… Of course, I have crippling separation anxiety when it comes to making sauces.

Gougères (French Cheese Puffs) adapted from recipe for Petits Choux au Fromage in Mastering the Art of French Cooking by Julia Child Makes about 2½ dozen small gougères


1 cup water
6 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
pinch nutmeg
¾ cup flour
4 eggs
1 to 1½ cup grated Gruyère cheese (Gruyère is a cream-colored Swiss-type cheese, but you can use any semi-hard cheese you like)
1 egg + 1 teaspoon water for egg wash
optional: additional grated cheese or chopped fresh herbs for topping


In a heavy saucepan, bring water to a boil with butter, salt, pepper and nutmeg and boil until the butter has just melted.

Remove pan from heat and add the flour all at once. Stir to combine the dough will look like a paste.

Return saucepan to stove. Cook, beating vigorously, for one minute more until dough stays together and starts to create a film on the bottom of the pan.

Remove from heat. Beat eggs into dough one at a time until egg is completely incorporated. In the beginning it won’t look like anything is happening, but then the egg will suddenly magically disappear into the dough. It takes a little bit longer with each egg.

Stir in the cheese. (The cheese may or may not fully “melt” into the dough.)

Using a pastry bag or a large plastic zipper top bag with the corner snipped off, pipe dough onto parchment-lined baking sheets. Brush top of each gougère with egg wash. If you’d like sprinkle tops with a little extra grated cheese or chopped fresh herbs.

Bake for 20-25 minutes, until puffed and golden.

Remove from oven and allow to cool for 5 minutes. Remove from baking trays. Serve immediately.

It is possible to freeze extra gougeres, though it is unlikely you will have leftovers. Just “re-crisp” them in a 425° oven for 3 to 4 minutes.

How to serve Gougères

Serve gougères cheese puffs warm, well cooled or reheat at 350 F/175 C for 5 minutes.

You can garnish them with a cream cheese mousse or bechamel sauce. In this case, serve Gruyere gougères as soon as they have been filled to prevent the cheese choux pastry from softening.

You can transform this dish as a starter, by garnishing the gougères with foie gras, or with a stuffing made of fresh goat cheese, mixed walnuts, and a little chives.

It is super good to enjoy gougères accompanied by avocado salad.

Cheese Puffs (Gougeres)

This is Michel Richard's version of cheese puffs, using French cream puff dough, pate a choux. Do not overcook the gougeres they are better when slightly undercooked.

The dough can be made 1 day in advance and refrigerated.

Servings: 36 appetizer puffs

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone liner.

Combine the water, milk, salt, cayenne pepper and butter in a medium saucepan. Bring to a boil over medium heat then turn off the heat. Add the flour all at once. Mix with a whisk for 30 seconds, just until the mixture turns into a mass. Whisk in the eggs one at a time, making sure not to add the next egg until the previous one is completely incorporated and the batter is somewhat stiff, with a silky consistency. Once all the eggs are incorporated, beat in the Parmesan cheese.

Transfer the thick, batter-like dough to a pastry bag fitted with a 1/2-inch round tip (or use a resealable plastic food storage bag and cut off 1 of the bottom corners). Pipe walnut-size balls of dough onto the paper, spaced 1 inch apart. Sprinkle a little cheese on top. Bake for 20 minutes. (They should puff slightly.) Transfer to a serving plate and serve immediately.

  • 1 cup water
  • 8 tablespoons butter (cut into ½-inch pieces)
  • 1/2 teaspoon salt
  • 1 cup flour (all-purpose)
  • 4 large eggs
  • 1 1/2 cups cheese (Gruyere, shredded)
  • 3 tablespoons cheese (Parmesan, grated)
  • 1/8 teaspoon nutmeg (freshly grated)
  • 1/4 teaspoon black pepper

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.

In a large saucepan, bring water, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour.

Stir the mixture for 20 to 30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan.

Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes.

Beat in eggs, one at a time, along with cheeses and seasonings.

Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. Bake, rotating sheets halfway through, for 25 to 30 minutes. The gougeres are done when they are a deep golden brown and puffed. Serve immediately.

Cheese Puffs (Gougeres)

1 c. all-purpose flour
1/2 t salt
1/2 t black pepper
1/2 t thyme
Pinch cayenne pepper
1 c. whole milk
4 oz. unsalted butter, cut into 1/2" cubes
5 extra-large eggs, at room temperature
6 oz. Parmesan cheese, freshly grated
1/2 c. grated Gruyere cheese

Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the salt, black pepper, thyme, and cayene. Set aside.

In a large saucepan, combine the milk and the butter. Bring to a boil over high heat. Remove the pan from the heat when the butter melts and add the seasoned flour all at once. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan.

Transfer the dough to a large mixer bowl. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 4 of the eggs have been used. The dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to the dough and beat in thoroughly.

Spoon 2 teaspoons of dough about 1" in diameter onto buttered baking sheets, setting the gougeres about 1-1/2" apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze.

Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.

Gougeres: French Cheese Puffs a la Julia Child

Gougeres are crispy airy cheese puffs, that are great for dinner or snack.

This week the Family Table Bloggers are celebrating Julia Child.

I grew up watching her and all of the other PBS chefs every Saturday afternoon when my mom took over the TV after my brother and I had our weekly cartoon binge. This was way back in the late 1970s and 1980s when neither cooking shows nor cartoons could be watched 24/7 let alone on demand.

She was entertaining to watch then, and still is. I have been binge watching Julia and Jacques Cooking at Home on Amazon Prime lately and have a growing list of recipes I want to make soon.

After watching her and Jacques Pepin making pate a choux, or choux pastry I decided it was high time I tried. It is the dough used to make profiteroles and cream puffs among other pastries.

I am not sure why I was so intimidated to try before, they are quite simple and forgiving. Just a few basic ingredients cooked and beaten together then baked and you have a beautiful pastry shell that is crunchy on the outside and soft and airy inside.

I added cheese to the basic choux dough and left them unfilled, but you could easily cut them open and add some delectable savory filling like sauteed mushrooms, goat cheese and herbs or a creamy salmon mixture.

They were a huge hit and I am sure I will be making them again.

Julia Child books I recommend:

    (the book that started it all) (recipes from her original TV series including this one) (her stories about living in France)

Julia Child Inspired Recipes

    by Karen’s Kitchen Stories
  • Cheese Puffs by That Recipe by Making Miracles by Art of Natural Living by A Day in the Life on the Farm by A Kitchen Hoor’s Adventures by Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

How to Make It

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.

Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm (see notes).

Cheese Puffs (Gougeres)

1. Preheat the oven to 425ºF. Line 2 baking sheets with parchment. Set aside.

2. In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.

3. Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.

4. Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.

5. Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.