Gougeres are small pastry made with Choux dough mixed with cheese. They are similar to cream puffs but savory instead of sweet. Perfect to serve instead of a roll with a meal. They make great appetizers too!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Gougeres
If you don’t have the equipment to pipe the dough on to the baking sheets, you can use a Ziploc bag and just snip off the corner. Or, my daughter likes to use a cookie scoop to portion out the puff dough on to the baking sheets.
No matter what method you use to portion out the dough on to the baking sheets, after they’re baked, you’ll have gorgeous, golden brown, light as air cheesy puffs.
Ingredients
- All-purpose flour: no special flour needed here
- Butter: this is part of the the choux dough (which is really simple to make once you’ve tried it once!)
- Eggs: these help to make the pastry puff up
- Cheese: you are going to use two kinds of cheese for this recipe for lots of flavor
How to make gougeres:
- New to making this kind of dough? Check out this full cream puff tutorial and video here! It’s a great resource.
- In a saucepan bring the water and butter to a boil.
- Remove form the heat and dump in your flour and give it a good stir. Let it cool down a bit.
- Beat in your eggs one at a time, use a stand mixer of a little elbow grease.
- Stir in some cheese.
- Pipe these out on a baking sheet and top with more cheese and bake!
- Let them cool and then fill them with savory sandwich ingredients (great with chicken salad) or serve them as a side or cheesy appetizer.
- Full ingredients and instructions below!
Frequently Asked Questions
You can make them weeks in advance if you freeze them and they freeze very well. Otherwise, I would just make the a day ahead.
Flat gougers usually mean that your oven is not hot enough. Pre-heat your oven to 425 degree and let it stay there for 5 minutes before putting in the gougeres.
Gougeres is translated to mean a choux pastry filled with cheese.
How long do you bake gougeres?
Bake for 5 minutes at 425°F. Reduce heat to 375°F and bake for an additional 30 minutes. The gougeres should by puffed up and turned golden brown.
You can use these as a side, appetizer, or even fill them with chicken salad.
More cream puff recipes:
- Cream Puff Swans
- Raspberry Cheesecake Cream Puffs
- How to Make Cream Puffs – Easy Pate a Choux Recipe, Video and Step by Step Photos and Instructions
- Churro Cream Puffs
If you’ve tried this creme brule recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Savory Cream Puffs – Gougeres
Ingredients
- ¾ cup all-purpose flour
- ¾ cup water
- 6 tablespoons unsalted butter cut into 6 pieces
- ½ teaspoon salt
- dash of chili powder
- 3 large eggs room temperature
- ¾ cup grated Gruyere divided
- ¼ cup freshly grated Parmesan
- 1 egg
- 1 teaspoon water
Instructions
- Preheat the oven to 425°F with the rack in the middle of the oven. Prepare a baking pan by lining with parchment paper or Silpat. Prepare a pastry bag by fitting it with a ⅝-inch plain tip.
- Measure flour and set aside.
- In a large saucepan, combine water, butter, salt, and chili powder. Bring to a boil over medium-high heat, stirring often.
- Remove saucepan from heat. Add flour all at once. Stir until all the flour is moistened, about 1 minute.
- Return to heat and cook, stirring constantly, for another 1 to 2 minutes until dough forms a smooth ball.
- Transfer the dough to the bowl of an electric mixer and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition, until each egg is incorporated and dough is smooth. Mix in ½ cup gruyere and ¼ cup Parmesan cheese.
- Fill prepared pastry bag with dough. Pipe dough into 2 inch round tall cone shapes.
- Prepare the egg wash by whisking together the egg and 1 teaspoon water. Use a pastry brush to lightly coat the dough with egg wash and smooth out peaks and round the tops. Sprinkle remaining ¼ cup gruyere cheese on tops.
- Bake for 5 minutes at 425°F. Reduce heat to 375°F and bake for an additional 30 minutes. Remove shells to a wire cooling rack to cool completely before filling
Nutrition
Gougeres are delicious and savory cheese puff. They make a great side dish to meals, served as appetizers or alongside drinks after dinner.
PurpleQueen
The gougeres look amazing! Are they shelf stable? Would I be able to freeze any leftovers?
Barbara Schieving
Thanks! Gougeres are best eaten the day they are made, but you can make them a day ahead. They do freeze well and can go right from the freezer to the oven to crisp up for a few minutes at 350°. Enjoy!
2 sisters recipes
We never savory cheese cream puffs and we are going to a potluck cocktail party next week and know exactly what I am going to bring! Thanks for a wonderful recipe.
Brenda @ a farmgirl's dabbles
These are so pretty. And stuffed with chicken salad, a perfect lunch!
Foodiewife
Every time I see a recipe for Gougeres, I keep telling myself I should make them myself. I absolutely love them! I can’t wait for your cookbook to come out, and thank you for sharing this one.
Aimee @ Simple Bites
These look textbook perfect, Barbara!
Nicole Lindstrom | Simply Happenstance
Yum these look amazing! I must share with my mother in law as these are right up her alley during the holidays!
Bobbie Dell'Acqua
This may sound dumb, but what do you fill them with?
Melissa Griffiths
They are great plain like a biscuit or breadstick but they are really good with any savory sandwich salad like egg salad, tuna salad, chicken salad…
Vickle S.
OOOooooo thank you for reminding me how much I love gougeres! I’m having guests next Saturday and this exact recipe is just what I will make! Thank you so much!
Lorraine @ Not Quite Nigella
I love gougeres! I remember the first time I had them. I thought that they were so heavenly 😀
Maureen | Orgasmic Chef
I don’t know why but when I see gougeres I always think they’re posh 🙂 Yours look ‘posher’ than most too!
Medeja
What a great snack! I wouldn’t be able to stop eating them 🙂
Amanda
I could snack on these all day!
Angie@Angie's Recipes
So light and gorgeous! I
Hailey
I’ve never had a savory cream puff but they sound delicious! What a great idea to use them for the chicken salad sandwiches.
Claire @ Claire K Creations
What a great idea to fill these with a chicken mixture. I might give them a go with my chicken sandwich filling. How delicious. I hope the wedding goes well!
Carol
You know, I never think of making savory “cream puffs” and they’re SO good. I’ve had plain cream puff shells filled with chicken salad at different affairs but never ones with cheese….those would be even BETTER!
Thank you Barbara-looking forward to your chicken salad recipe-and I’m thinking I’d better remember this recipe for some turkey salad with those Thanksgiving leftovers. 🙂
Karen Oliver
Another great recipe. I cannot wait for your book to come out. It looks spectacular.
Carol at Wild Goose Tea
Again Congrats on the cook book. I have never made or even had a savory cream puff. I am impressed!!!!
AA
I will be doing this for after thanksgiving for sandwiches with left over meat.
Melissa @ My Recent Favorite books
These look delicious!! And I love chicken salad! =)
Rosa
They look fabulous and must taste really good! I love gougères.
Cheers,
Rosa