Gougeres with cheese and scallions. Airy cheese puffs to quell your hunger as you wait for dinner.

Or the perfect companion to your aperitif. Either way, those golden morsels are a delight and easy to make.

I guarantee they will become your go-to appetizer.

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In France, we serve those before dinner with an aperitif. A preamble to dinner to come. Soft and tender and full of flavor.

Gougeres with cheese and scallions

This is the perfect recipe to kick off a great weekend.

Do not forget during the holiday season. These perfectly puffed Gougeres will be the talk of the town.

You do not need a special occasion to make these delicious cheese gougeres. It is simple to make and so rich in texture.

Picture yourself enjoying the company of your friends and loved ones, a glass of Champagne in one hand and this delightful appetizer in the other, having fun and creating memories.

In this Article

What are gougeres?

Gougeres are savory classic French appetizers made from pate a choux, with a generous amount of cheese folded into the dough and baked.

The cheeses that are often used are Gruyere, Comte, and Emmenthal.

I enjoyed it slightly warmer. You will enjoy the crispiness of the outer shell and the pillowy interior.

They will last three to four days after you prepare them.

Gougeres with cheese and scallions

Here are a few helpful tips for the ingredients needed

I played around with the original recipe and used two kinds of cheddar cheeses.

White extra sharp – reminds me of and has the same texture as the gruyere cheese. Rich in flavor.

Regular cheddar cheese – gives the softness that it requires.

Scallions – combine the two kinds of cheese to enhance the flavor without overpowering it.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

All-purpose flour – to create a pate a choux

Eggs – large and at room temperature

Equipment needed

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Baking sheets

Parchment paper

Heavy medium saucepan

KitchenAid Stand mixer

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KitchenAid® 7 Quart Bowl-Lift Stand Mixer

My Kitchen assistant.

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Cooking tips and step-by-step instructions to make this fantastic appetizer

  • I used my stand-alone mixer. However, you can work the dough with a whisk.
  • Beat or whisk well after each egg is added.
  • With the door open, you can turn off the oven and let the gougeres cool off to lukewarm.
  • The sharp white cheddar cheese can be replaced by shredded gruyere cheese.
  • Shred the cheese all to the same size. Easier to melt evenly.
  • You can omit the scallions if you wish. Or replace them with chives. Use a lot less, as they are much more intense in flavor.
Gougeres with cheese and scallions

What to serve with your Gougeres

We enjoyed them with Pomegranate Martinis. The sweetness of the martini balanced well against the cheese. A chilled glass of Chardonnay is perfect as well.

And, of course, our most popular Lychee Martini.

Make the gougeres smaller if you wish. Remember to adjust the baking timing, as they tend to burn fast.

Frequently Asked Questions

What does gougeres mean in French?

Choux pastry filled with cheese.

What is the difference between profiteroles and gougeres?

Gougeres are mainly served at room temperature and as a side dish or appetizer. But it can be served hot as well. Gougeres are always savory and have no filling.

Profiteroles can be sweet or savory, depending on the filling.

Why do my gougeres go flat?

If your gougeres go flat after baking, it is most likely due to too much liquid being added in relation to the amount of flour.

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Gougeres with Cheese and Scallions

5 from 13 votes
Gougeres with cheese and scallions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Airy cheese puffs to quell your hunger as you wait for dinner. Or the perfect companion to your aperitif.  Either way, those golden morsels are a delight and so easy to make.


  • 1 cup water
  • ¼ cup unsalted butter, cut into pieces
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup white cheddar cheese, shredded
  • 1 cup medium cheddar cheese, shredded
  • cup scallions, white and green part minced


  • Line baking sheets with parchment paper. Preheat oven to 375° F.
    Bring 1 cup of water, butter, and ½ teaspoon salt to boiling in a heavy medium saucepan. Remove from heat and mix in the flour. Stir over medium heat until the mixture starts to become thick and begins to separate from the pan, about 3 minutes.
  • Transfer to a stand mixer fitted with a paddle. Add the eggs to the mixture, one at a time, mixing vigorously to form a sticky dough. Stir in cheese and scallions until well incorporated in the dough.
  • Using 2 teaspoons form dough into 1 ½ inch ovals, drop into baking sheet 1-inch evenly spaced apart. Place the baking sheet in the middle of the oven. Bake until golden, about 20 minutes. Serve immediately.


Calories: 509kcal | Carbohydrates: 26g | Protein: 23g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 254mg | Sodium: 711mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1241IU | Vitamin C: 2mg | Calcium: 446mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on November 30, 2020. Updated on November 22, 2022.