Gruyere Parmesan Puffs {Gougeres}
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!
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!
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?
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.
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:
- Banana cream pie
- Butternut squash galette
- Chocolate eclairs
- Cream puffs recipe by Natasha’s Kitchen
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!
Grueyere Parmesan Puffs {Gougeres}
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
46 Comments on “Gruyere Parmesan Puffs {Gougeres}”
Hmmmm, the savory counterpart of eclairs??? I am all in!! With cheese too? These look amazing.
You just can’t go wrong with these! Thanks, Zainab!
Those are seriously so gorgeous and golden! I am in love! Thanks for sharing these!
It was love at first bite when I tried these!
Mmmm I would love one (or two…) of these with the soup we’re having tonight for dinner! I actually just had gougeres for the first time this weekend at a cute little french restaurant we went to – you have good timing lady since now I want to make them myself!
That is good timing! Ha. I can’t understand how I went to Paris years ago and have been to French restaurants countless times and just discovered gougeres at school? I’m making up for lost time now.
These sound delicious! The only thing even close to this I’ve had were frozen cheese puffs my aunt brought to a christmas party one year. These sound at least a million times better and seem to come together pretty easily! I’ll have to show her up next year 😉
You would definitely show up the frozen puffs with these..haha! They’re super easy to make, and if I’d known it was this easy to make eclairs and profiteroles, I’d have done it a long time ago. 🙂 Thanks, Kelly!
I had no idea there were savory pastries, but these look amazing. You’re right, they would impress people! And they are much simpler to make than I would have guessed.
Thank you, Nicole! I can’t believe I’d never heard of these until a few months ago, and now I see them all over and in cookbooks I’ve had for years…funny how that works! 🙂
The bread makes or breaks the meal for me 🙂 These look delicious!
Nothing like homemade bread…or in this case cheese puffs! haha Thanks, Mary Frances. 🙂
I just love these little cheesy puffs, Marcie! Now only do they looks beautiful, but I can imagine that they taste amazing as well. Enjoy your week!
Thank you, Ashley, and you enjoy your week as well! 🙂
Yum! I just bought some gruyere cheese today. I’m going to make these! Pinning!!
Perfect timing, Cindy! Let me know how they turn out when you make them please, and thanks for the pin! 🙂
I learn something new every single time I come to your blog. That’s why I love to visit so much! These look absolutely amazing! I’d never heard of Gougeres before! And they sound totally easy and reasonable to make – you’ve got to love that!
Thank you so much, Kristi! I’d never heard of them before school either…amazing — I was truly missing out! Eclairs, profiteroles and gougeres are incredibly easy to make, which I definitely love. 🙂
I love your sophisticated food Marcie! These look fantastic!!
Thank you, Renee! These are definitely a fun way to liven things up at the table. 🙂
Oh yum! Those look delicious Marcie. 🙂
Thanks, Lisa! 🙂
Oh my goodness Marcie, these look fantastic! I have never tried Gougeres but a savory pastry puff with cheese has me totally sold! They do sound like they would be really good with a big bowl of soup or gravy – pinning 🙂
They’re so addicting! I hope you get to try them, Kelly, and thanks for the pin. 🙂
Thanks, Meghan! They quickly became something that I love to make for special dinners! 🙂
These look amazing and delicious! Mmm
Thank you, Heather! 🙂
Yum! I’d stuff them with chicken salad and make a meal out of them 🙂
I like the way you think!
You’re so right, Carol — they’re addicting and they make people happy! I haven’t even stuffed them with fillings yet, but that’s coming.
yum! we have only tried gruyere in a muffin but this combo sounds just great!
I have not tried gruyere in a muffin and I’d love to! Thanks, Sarah!
These cheesy puffs look divine!
Thank you, Angie! 🙂
Marcie, I love how you went with the savory route and used these amazing cheeses! I’m definitely going to make these. Bookmarking, printing out and pinning! 🙂
These are so fun, Gloria, and sky’s the limit with these — we’ve done so many fun things with them in school! 🙂 Thank you for the pin, and I hope you get to make them soon!
Thank you, Stacy! I bought Mastering the Art of French Pastry as we used it as a textbook for school, but I haven’t made anything from it yet! I can’t believe I forgot to mention in my post that you can substitute rice flour for all purpose to make a perfect gluten-free version. I really need to add that! 🙂
Yay for learning! These look fantastic!
Thank you, Tina!
These look and sound delicious! I love any kind of cheesy bread! Popped over here from Best of the Weekend party.
Thanks so much for stopping by, Cindy! 🙂
I’ve always loved the sweet version as well, so these knocked my socks off! 🙂 Have a great weekend, Consuelo!
I’ve never heard of these, Marcie but wow do they look absolutely amazing! I would love a few of these alongside a bowl of soup! Can’t wait to try this recipe! Thanks so much for sharing on Saturday Night Fever – pinned!
Thanks so much, Jen! I hope you can try them soon. 🙂
Question: I am going to bake these today. I see it is a post from 2014, and the comments are as well. Can the dough (or some of the dough) be refrigerated (or frozen) for later use? Or is the dough only good for using immediately? Thank you!
The great thing about this recipe is that the dough can be made ahead, scooped or piped onto a baking sheet and then frozen (or baked and frozen)! I hope you enjoy them Susan!