Originally published in November 2012, updated with new photos.
Cheese puffs, or Gougeres are my favorite things to bake when I crave for something cheesy. They are such delightful—and addictive—little packages packed with wonderful aromas and delicate flavors. I just can’t stop eating these fresh-off-the-oven cheese puffs, loaded with mozzarella and Parmesan cheese.
I learned how to make these cheese puffs from Home Cooking Adventure. Her video offers clear step-by-step instructions so this cheese puffs recipe is fail-proof and fool-proof.
This recipe yield golden-hued, puffy, light and airy cheese puffs. Depending on how big you make them, you get about 16-18. Trust me, you might want to make two batches as they will fly off the kitchen counter top in no time as they are so addictive. Once you start eating, you want more.
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Anne Conroy via Facebook
wow! looks amazing!
Annemieke Lommaert-Blondeel via Facebook
Pumpkin soup, Lobster Armoricaine, truffle and wild mushroom risotto, green beans (from our garden), mixed salad, pecan pie, apple sauce cake.
Jayne
You’re totally right! Everyone can do with more cheese! :-) Even though over here in Malaysia, we don’t celebrate Thanksgiving, I doubt I’ll be needing any excuse to make cheesy balls of fluff.
Karen
Looks delicious. Will give it a try although I have never tried boiling a dough before. My daughter will be very pleased as she loves cheese puffs.
Ella-Home Cooking Adventure
Hi Bee, I appreciate you used my recipe of gougeres, you did a fantastic job. Your gougeres are perfect. The photos are great too. Here is a quick video showing the recipe, if you want you can add it to your recipe too. http://vimeo.com/52237248
Rasa Malaysia
Hi Ella, thanks for the fantastic gougeres recipe. I love it. Thanks for the video link. :)
Katherine
Looking delicious! I only had those sweet ones, but looking thought this recipe I assume it is more on the salty side…?
Yogita
Can we make it without egg
Rasa Malaysia
No.
Et
Wud luv to try your recipe, however, can u pls give me in grams:-
1 cup flour
3/4 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
thank u.
Rasa Malaysia
1 cup of flour is ~125g
3/4 cup grated mozzarella cheese is ~84g
1/2 cup grated parmesan cheese is ~50g
Thanks for trying!
Et
thanks for your help
nichole
I have made these several times since you posted the recipe. They are delicious and easy to make! I use grated sharp cheddar and I left out the herbs (just because I didn’t have any fresh herbs on hand) and they come out terrific every time. Only thing is mine don’t puff up like the ones in the picture. They fall when I take them out of the oven. I don’t know if I did something wrong, but they were still delicious.
Rasa Malaysia
Thanks for trying and I am glad you enjoy them.
There are a few things you can do to prevent the puffs from collapsing. Make sure the liquid is boiling before adding the flour and quickly stir until the dough forms and cook slightly longer than 2 minutes to dry the dough. Another way is make sure your oven is pre-heated before you bake them.
Amna
What to use instead of parmesan cheese?
Lynn
“Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper”
How do you use 2 TBS to roll the balls. Cna i use my palms instead to roll the balls
Rasa Malaysia
The dough is very sticky, you can use ice cream scoop.
Diane
My mom used to make creampuffs all the time, the recipe is almost the same. Spray the ice cream scoop with a little Pam and they will be perfect balls.
Rasa Malaysia
Yes Diane. :)
Liz
All beautiful recipes, Bee. Thank you and have a wonderful weekend.
Rasa Malaysia
Thanks Liz you too!
RagBerntsen
Looks delicious. I want to try this some times.
Gracia
Looks delish!!
Priya Santhamohan
Looks awesome
-Priya
http://www.asmallbite.com
Monique Truss
Can you freeze this?
Rasa Malaysia
I don’t think so they won’t taste good.
Shoni
I wonder if this would work as a topping for mini vegetable pot pies I’m planning to make tomorrow instead of puff pastry? I’m going to try and get back, but meanwhile, maybe someone reading this could let me know from prior experience?
These look so tasty! Thank you.
Shoni
I used this recipe for the topping on vegetable pot pies tonight. Followed as-is with a sprinkle of garlic to the flour before adding and I did use cheddar instead of mozzarella. I just put the dollop on top of my ramekin of pie mix before cooking, set oven for 420, cooked 10 minutes then finished at the recommended 380 and it is a really delicious substitute for puff pastry or pie crust. It turned out like a crispy, cheesy dumpling (soft on the bottom and crispy on top) I’ll be using this from now on when I do pot pies. Thank you. (I also cooked a few trials before pot pies as your recipe states and they are really good just by themselves) They seem to double in size!
Rasa Malaysia
That’s such a great idea. I love your recipe. :)
Caroline
Just tried these! Not bad!
Rasa Malaysia
Thanks for trying my cheese puff gougeres.
Amie
Just made this for my kids (picky eater who doesn’t like protein). This puff has eggs and cheese and my picky boy ate 3 of them! My daughter said she doesn’t like it, she Love it! She asked me to make this everyday haha. Thank you so much for such delicious recipe!
Rasa Malaysia
That’s awesome, I am so happy for you. I know how difficult it is to make food for picky eaters. I have one at home!!
Thelma(Nanna)McKe
l haven’t tried them yet, but I sitting here just reading and I am getting a empty feeling. They all sound really good.
Thanks
Nanna
Tina
Can they be made before and frozen?
Rasa Malaysia
I don’t think frozen will taste food for this recipe.
Nancy York
Yes, you can freeze them after baking. Just pop into a 350 degree oven for about 5 minutes and taste and consistency will be like fresh baked! One recipe says you can freeze dough and then bake longer, but I have not tried that yet.
Christine Marks
I have actually frozen these after baking many time. I just put them into the oven for a few minutes to crisp them. Of course, they are not as good as fresh, right from the oven but they are still pretty good!
Shruti
What can be a substitute for egg in this ? I would love to try this cheese puffs!
Rasa Malaysia
You need eggs in this recipe.
Sharon
Just tried your recipe but usedon’t GLUTEN FREE FLOUR SUBSTITUTE ( the o e that you can use cup for cup) and they are Amazing!
Betsy Adams
Sharon what kind of flour did you use? I want to make these for a family event but my nephew is allergic to wheat.
Lolly
Are these good not warm like if I made them night before a party
Rasa Malaysia
You have to make them fresh.
Bea
These look sinfully delicious! Would it be okay to use a grain free flour, like tapioca or arrowroot instead of plain flour? I’m allergic to gluten! :( Tks!!
Rasa Malaysia
Sorry I am not sure.
Leslie
Bea – The Brazilian cheese bread Pao de Queijo uses tapioca flour, so you might give that a try with this recipe (or search for the Brazilian bread recipe instead).
Rasa Malaysia
Hi Leslie, thanks for letting me know!
Danette
What if they are runny
Rasa Malaysia
They shouldn’t be runny. If they are you are doing something wrong.
Fran
These sound and look like my recipe called profiteroles which I make all the time. My recipe does not include cheese, so I am anxious to try your recipe. I slice my profiteroles in half and fill with chicken salad or ham salad. I’ll bet adding cheese would add a delicious twist to my mini appetizers. Great idea. Thank you for posting this.
Rasa Malaysia
Hi Fran, sounds like a great idea. :)