Gruyere Parmesan Puffs are flaky, delicious gougeres, or choux pastry puffs. They’re so easy to make and great served with soups or as an appetizer!

Gougeres stacked on wire rack

Before I started cooking school, I had no idea what a gougeres were.  I knew all about eclairs,  profiteroles, and cream puffs, of course, and I quickly found out that Gougeres were the savory version of those.  

These Gruyere Parmesan Puffs are made from the same French choux pastry (or pate a choux) that eclairs and profiteroles come from, so you know they have to be good. 

See my post How to Make Pate a Choux for all of my handy tips!

Gougere cut in half on wire rack

We were introduced to these airy, cheesy puffs within the first few weeks of school, and they were an instant hit.  We made them all the time the first few months, dipping them into our soups and lovely, saucy dishes.

They’re also good plain…did I mention that?

Gougeres on wire rack

You would think that any kind of French pastry would be intimidating or complicated, but choux pastry is so approachable.  This is one pastry that you need in your repertoire — trust me.  

You can make a batch of Gougeres as quickly as you can make a batch of muffins, and the options are endless.

Gougeres on wire rack

Once you get the hang of choux pastry, you’ll be able to whip up appetizers, desserts, and side dishes with no trouble whatsoever.  

The recipe is so easy to remember, too — only a few ingredients and you’re on your way to impressing your family and friends.

I served these for Thanksgiving instead of rolls, and did they ever taste great with gravy!  I also love to eat them with my butternut squash soup, or alongside beef stew.  

Enjoy these anywhere you’d enjoy bread to make your meal extra special.  And these savory, little cheesy puffs are just that…extra special. 🙂

More pastry recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

Gougeres cooling on wire rack

Grueyere Parmesan Puffs {Gougeres}

Grueyere Parmesan Puffs {Gougeres} are cheesy, choux pastry puffs that are great served with soups, saucy entrees, or as appetizers. These little puffs make any dinner feel special!

Leave a Review »


  • 1 cup water
  • 4 ounces 1 stick unsalted butter
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 1/2 teaspoons salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dry mustard
  • pinch cayenne pepper
  • 3 ounces Grueyere cheese grated
  • 2 ounces Parmeggano Reggiano finely grated, plus a bit more for the top if desired


  • Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment. Set aside.
  • Place the water and butter in large sauce pan over low heat until the butter has melted. Once the butter has melted, increase the heat to high and bring the mixture to a boil. Remove from heat, and add in the flour all at once, beating the mixture vigorously with a wooden spoon until it comes together in a mass. Return to medium low heat and cook for a couple of minutes, stirring, until the mixture forms a smooth, shiny ball (it will resemble mashed potatoes). Cool slightly. Add the eggs, one at a time, beating vigorously with a wooden spoon after each addition. Beat in the salt, mustard, mustard powder, cayenne, and cheeses. Taste the mixture and add more salt if necessary.
  • Place tablespoonfuls of the dough on the prepared baking sheet about an inch apart, sprinkling with a bit more of the parmesan if desired. Place on the top rack of the oven and bake for about 30 minutes, or until puffed and golden brown. Remove from the oven and turn off the heat. Using a paring knife, pierce the bottom of the puffs at the base at intervals to let the steam out. Return to the turned off oven for 10 minutes.


  • You can add less cheese, but the puffs are crispier when you use the full amount as specified in this recipe.
  • Don’t open the oven door during the first 20 minutes of baking or the puffs could deflate!
  • Recipe adapted from Tante Marie Cooking School, San Francisco, CA.


Calories: 107kcal, Carbohydrates: 5g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 56mg, Sodium: 260mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!