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These French cheese puffs (gougeres) are light, airy, and bursting with cheesy flavor. Crafted from choux pastry, mozzarella, and parmesan, they are easy to bake and ideal for parties or as appetizers.
What Is A Gougere
Gougeres are savory French cheese puffs made from choux pastry—the same dough used for Japanese cream puffs and éclairs. Instead of a sweet filling, these puffs are filled with cheese and baked until golden, resulting in a crispy exterior and a soft, cheesy interior.
I often make these when I’m craving something cheesy and comforting. They are light, airy, and nearly impossible to resist—especially with the combination of mozzarella and parmesan, which adds an irresistible savory flavor. If you enjoy cheese breadsticks, these will definitely appeal to you.
Perfect as appetizers, snacks, or party bites, these French cheese puffs are always a hit. They are simple to prepare and full of flavor, guaranteed to vanish quickly. Be sure to check out my tips and tricks below to ensure your cheese gougeres turn out perfectly every time!
Why You’ll Love These Savory Cheese Bites
- Crispy on the outside, soft inside. Follow my easy cheese gougeres recipe to achieve a golden, crispy exterior with a soft, cheesy center every time.
- Beginner-friendly. No need to worry about making choux pastry. This method is straightforward and ensures a perfect batch every time.
- Perfect for any occasion. Whether served as an appetizer, snack, or alongside a bowl of soup, these cheese puffs never disappoint.
- Freezer-friendly. Prepare them in advance, freeze, and bake fresh whenever you need them!
Ingredients You’ll Need
For the complete details on each ingredient, make sure to check out the recipe card at the end of this post.
Substitutions
- Mozzarella cheese – You can replace it with any cheese you prefer—cheddar, gruyère, fontina, or even a mild havarti for a creamy texture.
- Parmesan cheese – Feel free to use your favorite hard cheese, such as Pecorino Romano or Grana Padano.
- Italian parsley – You can easily substitute it with fresh herbs like basil, chives, thyme, or oregano, but avoid dried herbs as they won’t provide the same fresh, vibrant flavor.
Sidenote: Pâte à choux (choux pastry) is a highly versatile dough made with just a few simple ingredients: all-purpose flour, hot boiling water, butter, and eggs. It serves as the base for many delicious treats like cream puffs, beignets, chouquettes, and even pumpkin cream puffs. If you enjoy creating light, airy pastries with endless filling possibilities, this dough is essential to master!
How To Make Cheese Gougeres
Start by preheating your oven to 425°F (220°C). While that heats up, line a baking sheet with parchment paper to prepare.
In a medium saucepan, combine water, butter, salt, and a pinch of black pepper. Bring the mixture to a boil over medium heat. Once bubbling, add the flour all at once and stir vigorously until it forms a dough. Keep it on the heat and cook for an additional 2 minutes to help dry out the dough.
After cooking, transfer the dough to a mixing bowl and allow it to cool for a few minutes—just enough to avoid scrambling the eggs when added. Then, add the eggs one at a time, mixing thoroughly after each addition. It may appear a bit odd and slippery at first, but keep stirring until it becomes a smooth, glossy dough.
Next, mix in the mozzarella and parsley—this is where the cheesy, herby flavor truly begins to shine. Once combined, use two spoons (or a cookie scoop if available) to form small mounds of dough on your lined baking sheet. Ensure to leave about 1.5 to 2 inches between each mound to allow for puffing. Then, sprinkle a bit of Parmesan on top of each mound for a golden, cheesy crust once baked.
Place them in the oven at 425°F (220°C) and bake for 10 minutes—this initial high heat helps them puff up nicely. Then, reduce the temperature to 380°F (190°C) and continue baking for another 20 to 25 minutes, until they are beautifully golden and feel light and hollow when tapped. This lower temperature allows them to dry out inside without burning the exterior. Serve warm, when they are at their absolute best—crispy, cheesy, and utterly addictive!
Secrets To Perfect Cheese Gougeres Every Time
- After adding the flour, continue cooking for a couple more minutes. This step helps evaporate excess moisture, allowing your puffs to rise properly and preventing them from becoming soggy or collapsing after baking. It makes a significant difference, so don’t skip it!
- The initial blast of high heat helps them puff up, while lowering the temperature afterward allows them to turn golden and crisp without burning. Avoid opening the oven too early—let the steam work its magic!
- Ensure your eggs and butter are at room temperature before starting. Cold eggs can make the dough harder to mix, and softened butter helps everything blend together smoothly in the pot.
- Freshly grated cheese is essential. It melts better, tastes superior, and provides that delightful cheesy texture. Pre-shredded cheese often contains anti-caking agents that can hinder your dough.
Frequently Asked Questions
Yes! Just pipe the dough onto a baking sheet, freeze until solid, and transfer to a freezer bag. When you’re ready to bake, place them directly in the oven—just add a few extra minutes to the baking time.
This usually occurs if the flour mixture wasn’t cooked enough or if the dough was still too hot when you added the eggs (which can scramble them). Ensure the dough cools slightly before adding the eggs, and follow the steps closely.
Store them in an airtight container at room temperature for up to a day, or refrigerate for up to 3 days. To reheat, simply pop them in a 350°F (175°C) oven for 5–8 minutes to restore their crispy, warm goodness.
Absolutely! After baking and cooling, freeze them in a single layer and transfer to a freezer bag. When you’re ready to enjoy, reheat straight from frozen at 350°F for 8–10 minutes.
This recipe contains approximately 93 calories per gougere.
What To Serve With Cheese Gougeres
These delightful puffs are best served as a side dish. They pair wonderfully with any main course. I recommend making two batches, as they will disappear in no time!
For a quick and wholesome weeknight dinner, consider the following recipes:
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