Cheese Puffs (Gougeres)

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Cheese Puffs - quick and easy Gougeres recipe for puffy, light and airy French cheesy puffs. Loaded with mozzarella and parmesan cheese, so good!

Cheese puffs made with Parmesan cheese and mozzarella cheese, ready to be eaten.
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What Is A Gougere

Gougeres are French cheese puffs made with a choux pastry and loaded with cheese. Gougere is one of my favorite recipes to bake when I crave for cheesy puffs, the other one is cheese breadsticks.

These little packages are so good and addictive. Loaded with two types of cheese: mozzarella and Parmesan cheese. They are packed with wonderful aroma, flavorful and delicious. I just can’t stop eating them!


Gougere Ingredients

French cheese puffs or cheese gougeres cut in half.

Pâte a choux dough or choux pastry is the building block of cheese gougeres. It’s a cooked dough with the following ingredients:

  • All-purpose flour
  • hot boiling water
  • Butter
  • Eggs

See the recipe card for full information on ingredients.

Pate a choux is also used to make beignets, cream puffs, pumpkin cream puffs, chouquettes and other delicious baking recipes.


How To Make Cheese Puffs

Cheese Puffs, or in French called Gougeres are made with pate a choux dough.

I learned how to make them from Home Cooking Adventure.

You will learn the clear step-by-step instructions so this cheese puffs recipe is fail-proof and fool-proof.


Frequently Asked Questions

How many calories per serving?

This recipe yields 18 golden-hued, puffy, light and airy cheese puff balls. Each is only 80 calories.

Close up picture of baked cheese puff balls (cheese balls) or gougeres recipe in a serving basket.

What To Serve With Cheese Puffs

This meal is best served as a side dish. They go well with any main dishes. Try this quick and easy recipe. Make two batches as they will disappear in a matter of minutes!

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.41 from 179 votes

Cheese Puffs (Gougeres)

Cheese Puffs – quick and easy Gougeres recipe for puffy, light and airy French cheesy puffs. Loaded with mozzarella and parmesan cheese, so good!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 18 gougeres
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Ingredients  

  • 3/4 cup water
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup plain flour
  • 4 large eggs
  • 3/4 cup grated mozzarella cheese
  • 1/4 teaspoon Italian parsley, minced
  • 1/2 cup grated parmesan cheese

Instructions 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a medium saucepan, bring the water, butter, salt, and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook for an additional 2 minutes to dry out the dough.
  • Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time, stirring until well combined.
  • Add the mozzarella cheese and parsley, and mix well. Using 2 tablespoons, shape each ball of dough and drop it onto the prepared parchment paper, spacing them 1.5 to 2 inches (4 to 5 cm) apart. Sprinkle some grated Parmesan cheese on top.
  • Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 380°F (190°C) and continue baking for another 20–25 minutes, or until golden brown. Serve warm.

Notes

You can use any type of grated cheese or herb for this recipe.

Nutrition

Serving: 18gougeres, Calories: 80kcal, Carbohydrates: 6g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 151mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





104 Comments

  1. Michele says:

    Are you supposed to add the 1 cup of Parmesan to the dough or is that all supposed to be sprinkled on top?

    1. Rasa Malaysia says:

      Hi Michele. If you follow the recipe, in step 4, it states to sprinkle 1/2 cup of the parmesan cheese on top of the puffs before baking.
      Happy baking!

  2. Michele says:

    Can I make smaller ones to get more from one recipe? If so, how long should they be cooked fro?

    1. Rasa Malaysia says:

      Hi Michele. I’m not sure how much smaller you intend to make it, but I would assume that you can reduce the cooking time to about 6-7 minutes but please keep your eye on it while it bakes to make sure it doesn’t burn. Once it’s golden brown, it should be ready.

  3. candy says:

    Can I use gluten free flour to make these…they look so good!!!

    1. Rasa Malaysia says:

      Hi Candy. Yes, you technically can make gluten-free cheese puffs. However, you will need extra xanthan gum to bind the flour together to allow it to puff up without breaking.

  4. Danielle says:

    The dough was amazing but the cooking time didn’t make sense. How do you cook for 10 mins on high heat and then cook on a lower heat for 20 to 30 when your oven can’t cool down to do this? They didn’t turn out light or fluffy but they tasted ok, I think the flavor was too light for my taste. Do you need two ovens not sure what I did wrong.

    1. Rasa Malaysia says:

      Hi Danelle, you just need to reduce the temperature with the puffs in the oven at the 10 minute mark. Do not remove from oven.

  5. Susan says:

    5 stars
    These turned out so yummy! Thank you I’m looking forward to trying them with different cheeses.

    1. Rasa Malaysia says:

      ??

  6. Chris kugler says:

    How far ahead can you make these

    1. Bee Yinn Low says:

      You can make them a few hours ahead.

  7. Red says:

    I made these last week and this week I have added some fried off bacon, they look great so far.

  8. Diane Sinne says:

    I followed the recipe exactly, however the batter was very runny? Therefore it was impossible to form into balls. I placed the batter on the parchment paper and they were good but were more like flat biscuits.
    Why do you think this happened?

    1. Bee Yinn Low says:

      It’s impossible because I have made this recipe so many times. If the batter is runny, your measurement is off.

  9. PAUL R. WHITE says:

    Hi.
    Regarding the baking times and temps, are you just lowering the temp and continuing to bake them? Will the temp go low enough for the rest of the bake?

    Thanks,

    Paul