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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 (Gougeres) - best and easiest recipe for puffy, light and airy French cheese puffs. Loaded with mozzarella and parmesan cheese, so good | rasamalaysia.com

Cheese puffs made with Parmesan cheese and mozzarella cheese, ready to be eaten.

What is a Gougere?

Gougeres are French cheese puffs made with a choux pastry and loaded with cheese. Gougere is my favorite recipe to bake when I crave for cheesy puffs.

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!

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

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How to Make Cheese Puffs?

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.

French cheese puffs or cheese gougeres cut in half.

Gougere Ingredients

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

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

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

How Many Calories Per Serving?

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

What Dishes to Serve with this Recipe?

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.

Yield: 18 gougeres

Cheese Puffs (Gougeres)

cheese puffs

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

Ingredients

  • 3/4 cup water
  • 5 tablespoons (70 g) 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 minced Italian parsley
  • 1/2 cup grated parmesan cheese

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.
  3. Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
  4. Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5"-2" apart. Sprinkle some grated parmesan cheese on top.
  5. Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.

Notes

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

Nutrition Information

Serving Size

18 gougeres
Amount Per Serving Calories 80Total Fat 6gSaturated Fat 3gCholesterol 50mgSodium 151mgCarbohydrates 6gFiber 1gSugar 1gProtein 4g
© Rasa Malaysia
Cuisine: Cheese / Category: Baking Recipes

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Comments

  1. Terrie

    I miss the light puffy pastries that I used to make before I was diagnosed with Celiac disease. Do you think it’s possible to use a cup for cup gluten free flour (not a flour made of nuts) add some zanthan gum to bind it together to achieve even 1/2 of the rise that yours have?

    Reply

    • Carol

      Hi Terrie I have two good friends who have celiac disease ,the only change you need to make is ( I) use ,gluten-free Robin Hood flour,no need to add anything else.Comes out just like reg flour,nice and puffy.Any time I go to one of there homes or they come to mine,if I’m making something that calls for flour,that is what I do,as long as there’s nothing else in the recipe that has gluten. Enjoy Carol

      Reply

  2. Lauren

    Can you use Almond Flour or a low carb flour?

    Reply

  3. Becky

    Hi!Im excited to try these but wanting to know if can make the dough the night before?I assume they taste much better baked and eaten immediately rather then reheated.Thanks!

    Reply

  4. Elaine W.

    HI,
    I am looking forward to trying your recipe this holiday season. But first, I have a question. You said that they could be frozen, and then reheated. How do you defrost, and how do you reheat?
    If in the oven, how long and what temp?
    Thanks for your help. Elaine

    Reply

  5. Mary

    Just made these for apply night , may service them with a apricot hot sauce for dipping, very happy how they turned out, always looking for something different, thanks for sharing, ?

    Reply

  6. Joanna

    Have you tried to make these ahead and freeze them?

    Reply

  7. Bridget Harris

    Hey Rasa,
    Thank you for posting this recipe. I am going to try it for a church party tonight. Do you think I could add crushed jalapenos to the dough?
    Thanks for your insight,
    Bridget

    Reply

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