I believe everybody is familiar with the savory cheese version of cream puffs. The technique is the same, and it’s not complicated. The only problem these little appetizers present is a possible overindulging; it’s difficult to eat just a few. This particular recipe is from the mentioned earlier Gale Gand’s “Brunch!” How are these gougères different? She added a bit of Dijon mustard to the choux (such a lovely touch), brushed the freshly baked gougères with a mixture of garlic-infused melted butter and fresh chopped parsley and then sprinkled them with Parmesan (maybe the latter makes the gougères a little bit less authentic but, dare I say, even tastier).

Makes about 4 dozens


  • 1 cup whole milk
  • 6 tbsp unsalted butter, divided
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 large eggs
  • 1 cup grated Gruyère
  • 1 tsp Dijon mustard
  • 1 tsp dry mustard
  • ¼ tsp cayenne pepper (put about 1/8 tsp instead, if serving to kids)
  • 1 garlic clove, finely chopped
  • 1 tsp finely chopped fresh parsley
  • 2 tbsp grated Parmesan cheese


Position a rack in the top third of the oven, and heat the oven to 425F. Line a large baking sheet (or two) with parchment paper or a silicone mat.

Heat the milk and 4 tbsp butter in a medium saucepan over medium-high heat, stirring occasionally to keep the bottom from burning. When the mixture is simmering and the butter is melted, remove from the heat and add the flour, salt, and pepper all at once. Stir well with a wooden spoon to combine. Return the pan to medium heat and stir hard for 1 to 2 minutes, until the mixture thickens further and becomes stiff.

Transfer the mixture into a bowl of the stand mixer fitted with the paddle attachment. Mix the dough on medium speed for a minute to cool the dough slightly. Break the eggs into a liquid measuring cup or a bowl, lightly whisk with a fork. Add the eggs gradually, in 4-5 additions beating well after each portion has been added to incorporate it into the dough. Remove the bowl from the mixer base. Using a wooden spoon, stir in the cheese, Dijon mustard, dry mustard, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip. The mixture will still be warm.

Pipe the mixture onto the prepared baking sheets in mounds about 1 inch in diameter, leaving a couple of inches between them. Smooth out any points with a wet finger.
Unbaked gougères can be frozen on the baking sheets. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a week.

Put one baking sheet into another to isolate the pastry bottoms from strong heat and slide the baking sheet into the oven. Bake for about 12 minutes, until the gougères are well puffed. Reduce the oven temperature to 375F and continue baking until golden brown, 10 to12 minutes more. Let them cool slightly on the baking sheet.
If baking the previously frozen pastries, there’s no need to completely defrost them before baking; just let the frozen gougères sit on the baking sheet on a counter while the oven is preheating.

While the gougères are cooling, melt the remaining 2 tbsp butter in a small sauté pan over medium-low heat. Add the garlic and cook for 30 seconds. Add the parsley, swirl the pan, and then remove from the heat. Drizzle (or brush) the garlic-parsley butter over the gougères, and then sprinkle with the Parmesan. Serve immediately, while they’re still warm.

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32 Responses to “Gougères”

  1. I am so glad to know these are good though. I recently posted another version, which I loved, but I have this book and really wanted to try these out as well. They really look gorgeous!

  2. Your gougères look fantastic! Perfect with a glass of white wine…



  3. Oh my god! I have already printed the recipe for saturday afternoon. I think i will take Rosa’s advice with the wine!

  4. Beautiful gougères… an you can try the recipe with a lot of different cheese! As says Rosa, perfect with a glass of white wine…

  5. These look gorgeous! and I’ll second the wine too! ;-)

  6. MMmmm those look delicious!

  7. Those little balls look so inviting! Can I have the whole plate?

  8. Gougeres are probably the number 1 item I make at parties. Reminds me of my mom’s dinner and the little bites she would serve with drinks. I love adding some lemon zest with the parsley and parmesan tto.
    Hungry now Vera!

  9. Oh Vera they look awesome! I love cheese and mustard together! The good thing about gougeres is that they’re good eaten any hour of the day!

  10. Vera– you are so right, it’s impossible to eat only one gougere (hmmm… not sure how to spell the singular) these look amazing.

  11. Hello Vera! Your gougères look fabulous! I love them! A beauty of a picture too: they look so appetizing!

  12. So so pretty! And you are right, one is never enough.

  13. these look so good!

  14. Indulgent!! I got a soft corner for baked savoury stuff…& this just makes of softer Vera. WOW…everything about these make my mouth water, epecially the garlic butter.

  15. Gorgeous!! One of my all-time most favorite things to make — yours look so perfect!

  16. Tremendous thanks to everyone who stopped by and left a comment! Thank you for the kind words!

  17. What gorgeous gougeres!! My mouth is officially watering!

  18. Those look scrumptious (cheese, butter, garlic, what’s there not to like?). You always take such nice pictures of your baked goods.

    Btw, thank you for your bday wishes. I had a very nice day (received some additions to my cookbook collection). We ended the day eating homemade bday cake! :o)

  19. Wow, this look so good, I really can see why you can not stop eating them. Great as appetizer. Nice picture.

  20. they just look fantastic! awesome picture!

  21. Puffy cheese balls are very dangerous. Sometimes you end up inhaling a whole basket before you realize what you’re doing :)

  22. Thank you all, for your kind comments!

  23. These look perfectly delicious! I might get brave enough to attempt it soon.

  24. these were really good. it was just kinda bland. instead of brushing the gougeres with the garlic mixture, i rolled it in there then rolled it in the parmesan cheese and it was a lot better. :]

  25. Krisma, the flavor greatly depends on the quality of cheese and freshness of spices you use. Mine weren’t bland at all. Glad you found the way to rescue yours.

  26. Dinno Mascarulli on November 28th, 2009 at 5:13 pm

    Love this cheese balls !!!!

  27. Hi Vera,
    I very much enjoy your site, and put a link in my site to yours for these lovely looking cheese puffs, as I was writing about them. Hope you don’t mind (perhaps you can drop by for a visit sometime)…


  28. Hello Vera,

    I am in love with ur website.
    One question regarding the Gougeres. Is it OK if i make them ahead of time (2-3 hours) and warm them and serve with drizzled garlic parsley butter?

    Please let me know.


  29. Rakhi, yes, you can rewarm them before serving. I would recommend to place the gougeres on a cooling rack first, then set the rack over a baking sheet and slide it in the oven.

  30. Thanks, I am planning to bake the Gougeres, Pineapple Coconut Cookies and Devils Mini Cup cakes from ur website. Hoping that my 3yr old and other guests will enjoy them.

  31. Hello Vera,

    Made them yesterday…..too good. they along with Pineapple coconut cookies were gone in minutes……….

    thanks a million. Next in list are those artichoke muffins and up side down cake.

    Thanks again.


  32. I just found this website from pinterest. It is great and recipes that I can actually make. Not the gorgeous cakes….but the other stuff. Thanks

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