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Cheese-and-Herb Gougeres (Choux Puffs)


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Cheese-and-Herb Gougeres (Choux Puffs)


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Cheese-and-Herb Gougeres (Choux Puffs)

There’s always a bagful of cheese-and-herb gougeres in my freezer. Everyone loves them – they’re basically small, savory cream puffs.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


Makes about 60


  • 1 cup minus 2 tablespoons water
  • 1/4 pound unsalted butter, cut into chunks
  • 1 cup all-purpose flour, sifted
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried
  • 1/2 cup grated Parmesan, Gruyere or cheddar cheese
  • pinch cayenne pepper
  • egg wash: 1 large egg mixed with 2 teaspoons water, optional

Blue Cheese Filling

  • 1/4 cup cream cheese
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped scallion
  • milk, optional

Yogurt-Chutney Filling

  • 1/4 cup plain, Greek style yogurt
  • 1/4 cup chopped mango chutney
  • 1/4 teaspoon curry powder, optional

Egg Filling

  • 2 hard cooked eggs
  • 1-1/2 tablespoons mayonnaise
  • 1/4 teaspoon curry powder
  • salt to taste

White Bean-Sun-Dried Tomato Filling

  • 1/4 cup mashed white beans
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped sun dried tomatoes
  • 1/2 teaspoon chopped capers (or olives)


Preheat the oven to 425 degrees. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove the pan from the heat and let cool for 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly.

Butter and flour a baking sheet. Drop 1-inch mounds of dough from a teaspoon onto the sheet. Leave space between the mounds for the puffs to rise. For a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature plain or with any of these fillings.

Blue Cheese Filling -

Mix the cream cheese, blue cheese and scallion together. Add milk, if necessary to make the mixture spreadable. Makes about 1/3 cup.

Yogurt-Chutney Filling

Mix ingredients thoroughly. Makes about 1/2 cup

Egg Filling

Mash or grate the eggs into a bowl. Add the mayonnaise, curry powder and salt to taste. Mix to blend ingredients thoroughly. Makes about 1/2 cup.

White Bean-Sun-Dried Tomato Filling

Mix the beans, mayonnaise, mustard, tomatoes and capers in a bowl. Mix thoroughly. Makes about 1/4 cup.


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About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Cheese-and-Herb Gougeres (Choux Puffs)

  1. avatar says: nancy

    i enjoy your recipes

    • So happy you do! Thanks for telling me, it started my day out perfectly.

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