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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!
What Is A Gougere
Gougeres are French cheese puffs made with a choux pastry and loaded with cheese. Gougere is one of my favorite recipes to bake when I crave for cheesy puffs, the other one is cheese breadsticks.
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!
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
See the recipe card for full information on ingredients.
Pate a choux is also used to make beignets, cream puffs, pumpkin cream puffs, chouquettes and other delicious baking recipes.
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.
Frequently Asked Questions
This recipe yields 18 golden-hued, puffy, light and airy cheese puff balls. Each is only 80 calories.
What To Serve With Cheese Puffs
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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Other Recipes You Might Like
Cheese Puffs (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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!!
Just tried these! Not bad!
Thanks for trying my cheese puff gougeres.
I bake mine in small muffin tins with a teaspoon full in each cup. This recipe would probably make 3 dozen.
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!
That’s such a great idea. I love your recipe. :)
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.
Can you freeze this?
I don’t think so they won’t taste good.
Looks awesome
-Priya
www.asmallbite.com
Looks delish!!
Looks delicious. I want to try this some times.
All beautiful recipes, Bee. Thank you and have a wonderful weekend.
Thanks Liz you too!
“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
The dough is very sticky, you can use ice cream scoop.
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.
Yes Diane. :)