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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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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.
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.
Hi Iris, yes you an reheat and microwave but they taste the best fresh-off-the-oven!
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.
Hi Fran, sounds like a great idea. :)
What if they are runny
They shouldn’t be runny. If they are you are doing something wrong.
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!!
Sorry I am not sure.
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).
Hi Leslie, thanks for letting me know!
Are these good not warm like if I made them night before a party
You have to make them fresh.
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!
Sharon what kind of flour did you use? I want to make these for a family event but my nephew is allergic to wheat.
What can be a substitute for egg in this ? I would love to try this cheese puffs!
You need eggs in this recipe.
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!
Can they be made before and frozen?
I don’t think frozen will taste food for this recipe.
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.
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