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Cheese Puffs (Gougeres)

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Cheese Puffs (Gougeres) - best and easiest recipe for puffy, light and airy French cheese 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

Easy and quick french choux pastry cheese puffs made with Parmesan cheese and mozzarella cheese.

Cheese Puffs

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.

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

How to Make Cheese Puffs

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.

French cheese puffs made with mozzarella and parmesan cheese in half.

Pâte a Choux Dough or Choux Pastry

Pâte a Choux is the building block of cheese puffs or French gougeres.

It’s basically cooked dough of all-purpose flour, hot boiling water, butter and eggs.

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

Close up of baked cheese puffs in a serving basket.

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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Cheese Puffs (Gougères) Recipe

Cheese Puffs (Gougeres) - best and easiest recipe for puffy, light and airy French cheese puffs. Loaded with mozzarella and parmesan cheese, so good!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9

Ingredients

  • 3/4 cup water
  • 5 tablespoons butter (70g)
  • 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 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.

Recipe Notes

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

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62 COMMENTS... read them below or add one

  3. 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.

    Reply

  4. 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.

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

    • 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.

      Reply

  10. “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

    Reply

  16. 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.

    Reply

  17. 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!

    Reply

  19. 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!

    Reply

    • 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.

      Reply

  22. 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!

    Reply

  24. 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!

    Reply

  26. 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!!

    Reply

  28. 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.

    Reply

  29. I want to make this a day before I eat them. Would it be okay to make them take it out of the oven for a while put it back inside heat it in the oven for a couple of minutes then put them in a container for a couple of hours then warm them up on a microwave then eat them? Also your recipe looks delicious. I tried cheese puffs for the first time in my life when I went to a Brazilian steakhouse called Pampa’s. Wanted to try the again ever since I went there.

    Reply

  31. 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.

    Reply

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