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 so easy to make.

I guarantee they will become your go-to appetizer.

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

The perfect recipe to kick off a great weekend.

Ad do not forget during the holiday Season.  These perfetly puffed Gougeres will be the talk of the town.

You do not need a special occasion to make this delicious cheese gougeres. Simple to make and so rich in texture.

Picture yourself enjoy the company of your friends and loved one, a glass of Champagne in one hand, and this delightful appetizer on 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, Emmenthal.

Enjoyed slightly warmer. You will enjoy the cripsiness 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

Cooking tips and step by step 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.
  • You can turn off the oven and let the gougeres cool off to lukewarm with the door open.
  • 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 pungent 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.

If you enjoy this delicious Gougeres with Cheese and Scallions, look at some of my other recipes:

Farfalle with Peas, Ham and Cheese

Champ

Rosemary, Peas, Lemon Chicken

Ham and Cheese Puff Pastry Nibbles

Dried Cranberry Chocolate Cookies – The Best Recipe Ever

Products and Equipment used to make this recipe

Gougeres with Cheese and Scallions

5 from 12 votes
Gougeres with cheese and scallions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Giangi Townsend
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.
Print Pin

Ingredients 

  • 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
  • ⅓ cup scallions, white and green part minced

Instructions

  • 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.

Nutrition

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.