This post may contain affiliate links. Please read my privacy policy.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
Can you make keto cheese puffs? Kat
I am not sure how!
Maybe try almond flour or coconut flour. I’m sure they won’t be as light and airy. I’m going to try
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?
Sorry I don’t know how to make it GF.
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
I don’t see why it would not work
Can these be made ahead and froze ? Is so , where is the process should they be frozen, before baking or after ?
Thank you
Can you use Almond Flour or a low carb flour?
No.
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!
I don’t recommend.
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
Just defrost to room temperature and reheat in the oven.
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, ?
Thanks for trying my recipe!
Is this fresh Parmesan cheese or the can Parmesan
Real cheese.
I made these tonight for my son’s came out fabulous thank you
Have you tried to make these ahead and freeze them?
Yes you can freeze and heat them up before serving.
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