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These French cheese puffs (gougeres) are light, airy, and packed with cheesy flavor. Made with choux pastry, mozzarella, and parmesan—easy to bake and perfect for parties or appetizers.
What Is A Gougere
Gougeres are savory French cheese puffs made from choux pastry—the same dough used for Japanese Cream Puffs and eclairs. Instead of a sweet filling, these are packed with cheese and baked until golden and puffed, with a crisp exterior and a soft, cheesy center.
I make these whenever I’m craving something cheesy and comforting. They’re light, airy, and nearly impossible to stop eating—especially with the two cheeses I used—mozzarella and parmesan—giving them that irresistible, savory flavor. If you love Cheese Breadsticks, these will be right up your alley.
Perfect as an appetizer, snack, or party bite, these French cheese puffs are always a crowd pleaser. They’re simple to make and full of flavor, guaranteed to disappear in no time. Be sure to check out my tips and tricks below to make sure your cheese gougeres come out perfectly every time!
Why You’ll Love These Savory Cheese Bites
- Crispy on the outside, soft inside. Follow my easy cheese gougeres recipe to bake them just right, so you get a golden, crispy exterior with a soft, cheesy center every time.
- Beginner-friendly. No need to stress about making choux pastry. This method is simple and guarantees a perfect batch every time.
- Perfect for any occasion. Whether you’re serving them as an appetizer, a snack, or alongside a bowl of soup, these cheese puffs never disappoint.
- Freezer-friendly. Make them ahead of time, freeze, and bake fresh whenever you need them!
Ingredients You’ll Need
For the full details on each ingredient, be sure to check out the recipe card at the bottom of this post.
Substitutions
- Mozzarella cheese – You can swap it for any cheese you like—cheddar, gruyère, fontina, or even a mild havarti for that creamy texture.
- Parmesan cheese – Feel free to use your favorite hard cheese, like Pecorino Romano or Grana Padano.
- Italian parsley – You can easily replace it with fresh herbs like basil, chives, thyme, or oregano, but I don’t recommend using dried herbs—they just won’t give you the same fresh, vibrant flavor.
Sidenote: Pâte à choux (choux pastry) is a super versatile dough made with just a few simple ingredients: all-purpose flour, hot boiling water, butter, and eggs. It’s the base for so many delicious treats like Cream Puffs, Beignets, Chouquettes, and even Pumpkin Cream Puffs. If you’re into making light, airy pastries with endless filling possibilities, this dough is a must-know!
How To Make Cheese Gougeres
Go ahead and preheat your oven to 425°F (220°C), and while that’s heating up, line a baking sheet with parchment paper so you’re ready to go.
Grab a medium saucepan and add the water, butter, salt, and a bit of black pepper. Bring that to a boil over medium heat. Once it’s bubbling, dump in the flour all at once and stir it like crazy until it turns into a dough. Keep it on the heat and cook for another 2 minutes—this helps dry out the dough.
Once the dough’s cooked, go ahead and transfer it to a mixing bowl and let it cool for a few minutes—just enough so it doesn’t scramble the eggs when you add them. Then, add the eggs one at a time, mixing really well after each one. It might look a little weird and slippery at first, but keep stirring—it’ll come together into a smooth, glossy dough.
Now stir in the mozzarella and parsley—this is where all that cheesy, herby flavor starts to come through. Once it’s all mixed in, grab two spoons (or a cookie scoop if you’ve got one) and scoop the dough into little mounds on your lined baking sheet. Make sure to leave about 1.5 to 2 inches between each one so they have room to puff up and not stick together. Then, sprinkle a little Parmesan on top of each—it adds a golden, cheesy crust that’s super tasty once they bake.
Pop them in the oven at 425°F (220°C) and bake for 10 minutes—that blast of high heat helps them puff up nice and tall. Then, lower the temperature to 380°F (190°C) and keep baking for another 20 to 25 minutes, until they’re beautifully golden and feel light and hollow when you tap them. That lower temp lets them dry out inside without burning the outside. Serve them warm, when they’re at their absolute best—crisp, cheesy, and so addictive!
Secrets To Perfect Cheese Gougeres Every Time
- Once you stir in the flour, keep cooking it for a couple more minutes. This step helps evaporate excess moisture so your puffs rise properly and don’t turn soggy or collapse after baking. It makes a huge difference, so don’t skip it!
- That blast of high heat at the start helps them puff up, and lowering the temp after gives them time to turn golden and crisp without burning. Try not to open the oven too early—let the steam do its thing!
- Let your eggs and butter come to room temperature before you start. Cold eggs can make the dough harder to mix, and softened butter helps everything melt together more smoothly in the pot.
- Freshly grated cheese is the way to go. It melts better, tastes better, and gives you that nice cheesy texture. Pre-shredded cheese usually has anti-caking agents that don’t do your dough any favors.
Frequently Asked Questions
Yes! Just pipe the dough onto a baking sheet, freeze until solid, and pop them into a freezer bag. When you’re ready to bake, throw them straight into the oven—just add a few extra minutes to the baking time.
This usually happens if the flour mixture wasn’t cooked enough or if the dough was still too hot when you added the eggs (which can scramble them). Make sure to let the dough cool slightly before adding the eggs, and follow the steps closely.
Store them in an airtight container at room temperature for up to a day, or refrigerate for up to 3 days. To reheat, just pop them in a 350°F (175°C) oven for 5–8 minutes to bring them back to that crispy, warm goodness.
Yep! After baking and cooling, freeze them in a single layer and transfer to a freezer bag. When you’re ready to eat, reheat straight from frozen at 350°F for 8–10 minutes.
This recipe is 93 calories per gougeres.
What To Serve With Cheese Gougeres
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 an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Cheese Gougeres
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
- Once you stir in the flour, keep cooking it for a couple more minutes. This step helps evaporate excess moisture so your puffs rise properly and don’t turn soggy or collapse after baking. It makes a huge difference, so don’t skip it!
- That blast of high heat at the start helps them puff up, and lowering the temp after gives them time to turn golden and crisp without burning. Try not to open the oven too early—let the steam do its thing!
- Let your eggs and butter come to room temperature before you start. Cold eggs can make the dough harder to mix, and softened butter helps everything melt together more smoothly in the pot.
- Freshly grated cheese is the way to go. It melts better, tastes better, and gives you that nice cheesy texture. Pre-shredded cheese usually has anti-caking agents that don’t do your dough any favors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added spanish paprika (pimenton de la vera to the water snd it was a huge success
Hi Silvia, that’s great to hear that you had great success in the cheese puffs. :)
Sorry but you did not invent this. I just made the same recipe for Thanksgiving that I clipped way back from the Oct 1990 Better Homes and Gardens magazine. They call it Mini Gruyere Puffs. Good recipe, but please don’t take ownership of it. Same amounts of everything with a different herb or two. Nothing new under the sun.
Sandy, did you read my post? I clearly stated the source in the post: “I learned how to make them from Home Cooking Adventure.” I will never take credit for recipes that I don’t develop. I don’t know where the original recipe is from but Home Cooking Adventure is where I learned this recipe. Next time, please read through my post before accusing anyone for plagiarism. NOT COOL!
That was a really rude tacky comment from Sandy!!
Excellent party finger food. I’ve learned to poke a hole in the bottom to let out the steam. This prevents them from getting soggy. They are very good filled with a savory stuffing like shrimp or ham pate.
Hi Keith, good idea.
I use herbs and gruyere and add a green olive inside when warm. A fav recipe of mine.
Awesome thanks for trying.
Can they be frozen and warmed up at a later time?
Yes they can! :)
I have made this recipe at least a dozen times. They are delicious! We fill them with chicken salad and tuna salad and the men in my life cannot get enough of them. My youngest son called me this week to ask me if I would make a lot of them for his work event. He said he would pay me handsomely ( a few bottles of my favorite wine) was all I needed.
You can even mix and match cheeses but turn out awesome even without any filling. Yum!
I am gluten free. Can you use any other flour in this recipe.
I am not sure if it will work.
Profiterol with cheese, yum! When I make this recipe I make sure I sprinkle in some chilies.Divine!!!
Good idea to these cheese puffs.
Ive made Cheese Aigrettes several times. They’re made in exactly the same way except that they’re made with oil are fried. They too taste delicious. But all your recipes look so yummy and attractive I must try them. Thank you so much.
Thanks Pearl. I have no idea what cheese aigrettes are but I will find out. Yes you must try this cheese puffs recipe.
Okay thank you. And awesome recipe bye the way.
Thanks for trying my cheese puffs Gougeres recipe. :)