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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.
I added spanish paprika (pimenton de la vera to the water snd it was a huge success
Hi Silvia, that’s great to hear that you had great success in the cheese puffs. :)
Sorry but you did not invent this. I just made the same recipe for Thanksgiving that I clipped way back from the Oct 1990 Better Homes and Gardens magazine. They call it Mini Gruyere Puffs. Good recipe, but please don’t take ownership of it. Same amounts of everything with a different herb or two. Nothing new under the sun.
Sandy, did you read my post? I clearly stated the source in the post: “I learned how to make them from Home Cooking Adventure.” I will never take credit for recipes that I don’t develop. I don’t know where the original recipe is from but Home Cooking Adventure is where I learned this recipe. Next time, please read through my post before accusing anyone for plagiarism. NOT COOL!
That was a really rude tacky comment from Sandy!!
Excellent party finger food. I’ve learned to poke a hole in the bottom to let out the steam. This prevents them from getting soggy. They are very good filled with a savory stuffing like shrimp or ham pate.
Hi Keith, good idea.
I use herbs and gruyere and add a green olive inside when warm. A fav recipe of mine.
Awesome thanks for trying.
Can they be frozen and warmed up at a later time?
Yes they can! :)
I have made this recipe at least a dozen times. They are delicious! We fill them with chicken salad and tuna salad and the men in my life cannot get enough of them. My youngest son called me this week to ask me if I would make a lot of them for his work event. He said he would pay me handsomely ( a few bottles of my favorite wine) was all I needed.
You can even mix and match cheeses but turn out awesome even without any filling. Yum!
I am gluten free. Can you use any other flour in this recipe.
I am not sure if it will work.
Profiterol with cheese, yum! When I make this recipe I make sure I sprinkle in some chilies.Divine!!!
Good idea to these cheese puffs.
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.
Thanks Pearl. I have no idea what cheese aigrettes are but I will find out. Yes you must try this cheese puffs recipe.
Okay thank you. And awesome recipe bye the way.
Thanks for trying my cheese puffs Gougeres recipe. :)