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!
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.
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.
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.
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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!
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
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
- 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.
- 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 gougeresAmount Per Serving Calories 80Total Fat 6gSaturated Fat 3gCholesterol 50mgSodium 151mgCarbohydrates 6gFiber 1gSugar 1gProtein 4g
Diane Sinne
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?
Rasa Malaysia
It’s impossible because I have made this recipe so many times. If the batter is runny, your measurement is off.
PAUL R. WHITE
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
Kat
Can you make keto cheese puffs? Kat
Rasa Malaysia
I am not sure how!
Sharon
Maybe try almond flour or coconut flour. I’m sure they won’t be as light and airy. I’m going to try
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?
Rasa Malaysia
Sorry I don’t know how to make it GF.
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
Rhvonda
I don’t see why it would not work
Donna
Can these be made ahead and froze ? Is so , where is the process should they be frozen, before baking or after ?
Thank you
Lauren
Can you use Almond Flour or a low carb flour?
Rasa Malaysia
No.
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!
Admin
I don’t recommend.
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
Rasa Malaysia
Just defrost to room temperature and reheat in the oven.
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, ?
Rasa Malaysia
Thanks for trying my recipe!
Elaine
Is this fresh Parmesan cheese or the can Parmesan
Rasa Malaysia
Real cheese.
Cynthia
I made these tonight for my son’s came out fabulous thank you
Joanna
Have you tried to make these ahead and freeze them?
Rasa Malaysia
Yes you can freeze and heat them up before serving.
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