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Why You’ll Love My Recipe
Who knew something this small could taste so amazing? Cheese Puffs, or Gougères, are the French answer to dinner rolls! They look fancy, taste incredible, and are way easier to make than you’d expect. Crispy on the outside, but soft and cheesy on the inside, your guests won’t be able to resist these savory little bites!
For more cheesy goodness, try my Chili Cheese Dip for something warm and gooey, or make these crunchy Rice Krispies Cheese Crisps. Trust me – they’ll disappear fast!
Karlynn’s Recipe Notes
- Skill Level: These Cheese Puffs are easy to make – perfect for anyone who needs a classic party appetizer without the stress.
- Total Time: You’ll have these gougères ready in about 35 minutes from start to finish.
- Variations: Mix finely chopped, fresh herbs like thyme, rosemary, or parsley into your pastry, or spice things up with a pinch of cayenne or paprika! Serve your gougères alongside a savory charcuterie board, Whipped Feta Dip or my Meat Lover’s Pizza Dip, and a warm bowl of classic French Onion Soup.
- Tools For This Recipe: You will need a medium bowl, a medium-sized pot, a whisk, a spoon for mixing the pastry, cookie sheets, and a knife for mincing herbs and piercing the puffs to let steam escape.
What You’ll Need for Ingredients
All-Purpose White Flour: Flour is the base of your choux pastry! It’s a simple ingredient, but it’s essential for light, airy gougères.
Eggs: Eggs give the dough lift and structure, creating the perfect puff. Karlynn’s Tip: Let your eggs come to room temperature before you mix them in. Cold eggs can make the dough harder to incorporate and affect its texture!
Butter: Butter adds richness and helps create a golden-brown, tender puff exterior.
Cheese: Use sharp cheddar or Gruyère cheese in your puffs. They’re melty, savory, and oh-so-delicious! You can even mix the two cheeses for extra flavor. Karlynn’s Tip: I recommend using freshly grated cheese for the best taste and texture, but pre-shredded works in a pinch as well!
Chives: Finely minced chives add a pop of color and a subtle oniony note to your gougères.
How To Make Cheese Puffs (Gougères)
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Whisk the flour, garlic, and salt in a bowl and set aside.
- Put the water and butter in a medium-sized pot and place it on the stove at medium heat.
- When the butter is melted, and it starts to boil, remove the pot from the heat.
- Quickly add the flour mixture and beat until the pastry forms a smooth ball.
- Cool for a couple of minutes, then add in the beaten eggs one at a time.
- Mix until it’s a glossy paste, add the chives and cheese, and mix again.
- Grease the cookie sheets well with butter, and slightly dampen them with a bit of cold water.
- Using a cookie or ice cream scoop (or a tablespoon), drop the pastry onto the baking sheet.
- Place in the oven and cook for 10 minutes at 425°F, then lower the heat to 350°F and cook for another 15-20 minutes, until the gougères are puffy and golden brown. Do not undercook them, or they will flatten!
- Remove from the oven and pierce the side of each with a fork or knife to let the steam out, and serve completely cooled.
Karlynn’s Tips and Tricks for the Perfect Cheese Puffs (Gougères)
- No-Stick Magic: Choux pastry loves to cling to everything, so lightly wet your baking sheet before placing your puffs to stop the sticking! Use just a tiny bit of water – the pans shouldn’t be dripping. That little bit of steam helps your gougères puff up beautifully and keeps the centers light and airy. You could line with parchment too, but this little trick gives a more delicate texture!
- Vent for Success: Ever notice that your cheese puffs look perfect, but five minutes later, they’re sad and soggy? This is how to avoid that! Pierce each puff lightly with a thin knife or fork immediately after baking. This vents excess moisture, leaving the inside soft while keeping the outside perfectly crisp.
Storage Instructions
These Cheese Puffs are at their best when they’re freshly baked, but if you have leftovers (though they rarely stick around!), they’ll keep well with the right storage!
Refrigerator: Once completely cooled, store your gougères in an airtight container or zip-top bag for 2-3 days.
Freezer: Cool completely, then place the puffs in airtight, zip-top bags for up to 3 months, following USDA food safety guidelines. Reheat from frozen in the oven until warm and puffy!
More Delicious Snack Recipes
If you’re loving my Gougères, try these tasty Snack Recipes next:
- These Candied Jalapenos are sweet, soft, and spicy – perfect for adding a little kick to your snack spread!
- Crispy, easy to make, and full of flavor, my Air Fryer Kale Chips are a healthy snack that’s surprisingly addictive.
- My Peppery Parmesan Shortbread pairs perfectly with your favorite dips, or steals the show all on its own!
There you have it, folks! These Cheese Puffs (or Gougères) are perfect for parties, snack trays, or just because. They’re delicate, savory, and always gone before you know it!
Whip up a batch, share your results in the comments below, and let me know how you put your own spin on these little French delights. You know that I love hearing about your kitchen adventures!
Happy Baking!
Karlynn
Cheese Puffs (Gougères)
Ingredients
- ⅔ cup all purpose white flour
- ½ teaspoon garlic salt
- ⅔ cup water
- ¼ cup butter, plus extra for greasing
- 3 large eggs , beaten
- 2 tablespoons chives, finely minced
- 1 cup sharp cheddar cheese, or Gruyere cheese
Instructions
- Preheat your oven to 425 °F.
- Whisk the flour, garlic and salt together in a bowl and set aside.
- Place the water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
- Add the flour mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
- Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it’s a beautiful glossy paste.
- Mix in the chives and the cheese.
- Grease your cookie sheets well with butter.
- To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.
- Using a tablespoon cookie scoop, drop the pastry onto the baking sheet leaving space between.
- Place in the oven and cook for 10 minutes at 425°F. Lower the heat to 350°F and cook for another 15-20 minutes, until they are puffed up and lightly golden brown. Do not undercook or they will flatten!
- Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy. Cool completely.
- Store in an airtight container for up to 2 days, these are better fresh.
Notes
- It is very important to bake these to a golden brown so that they are cooked inside and don’t deflate!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kay says
I had the same experience as Liz. Followed the recipe exactly and the dough was very runny. I also ended up with flat discs.
I added another 1/4 cup of flour and cheese and did the trick. They were very bland though, so on round 2, I added a pinch of cayenne pepper.
Liz says
Very confused! I followed the directions exactly as stated… what I ended up were flat, round “unknowns” with shiny bottoms (and a little to brown on the bottom) They sound so wonderful and I haven’t a clue what happened! help!
Sandy says
Have you tried these using silpats?