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.
In France, we serve those before dinner with an aperitif. A preamble to dinner to come. Soft and tender and full of flavor.
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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?
- Here are a few helpful tips for the ingredients needed
- Equipment needed
- Cooking tips and step-by-step instructions to make this fantastic appetizer
- What to serve with your Gougeres
- Frequently Asked Questions
- If you enjoy this delicious Gougeres with Cheese and Scallions, look at some of my other recipes:
- Gougeres with Cheese and Scallions
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.
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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My Kitchen assistant.
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.
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.
If you enjoy this delicious Gougeres with Cheese and Scallions, look at some of my other recipes:
Farfalle with Peas, Ham and Cheese
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Gougeres with Cheese and Scallions
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
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Appetizers
- Cuisine: French
- Occasion: Valentine’s Day, Easter, Mother’s Day, Christmas, New Year
Did you make this?
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Originally published on November 30, 2020.
Virginia Allen
Hi! I made this delicious and oh-so-easy recipe for New Year’s Eve. I have to use gluten-free flour, but it didn’t affect the recipe at all. These are scrumptious!
Giangi Townsend
Thank you, Virgina, for your feedback. I am glad you enjoyed them with a glutern-free flour.
Bon Appetit!
Mike Ferrari
These sound wonderful. There are only two of us. You mention placing the dough on a sheet and covering with parchment paper, forms a crown? Can we have more instruction on that and perhaps a photo? Thank you very much.
Giangi Townsend
Hi Mike,
Unfortunately, I do not have a picture. What I meant is to form a crown, or making it in a circle to form a loop.
If I can found a picture I will send it to you.
I hope you will try it, you will love it.
Best
Giangi
vobejdas
Can’t wait to try this over the holidays.
Giangi Townsend
You will enjoy them.
Happy Holidays!
Giangi Townsend
You will love them!!
Happy Holidays!
Giangi
Debbie
Could I use gluten-free flour for these?
Giangi Townsend
Hi Debbie, I never tried and I am hesitant to say yes.
Sorry, I wish I had a better answer.
Giangi
Colette
I’m a sucker for French food lol! I’ve been experimenting with French food lately so I will definitely try this! They look amazing.
Giangi Townsend
Thank you Colette. French cooking can be as easy and simple and as complicated and in-depth as you want it to be. Either way always so delicious.
Enjoy the cooking journey, and I am here if you have any questions on French cooking.
Happy Holiday!
Best,
Giangi
Giangi Townsend
You will love them Colette! Easy and super delicious.
Have fun cooking and Happy Holidays!
Giangi
Christina’s Bread Bakes
So delicious! Thanks for the recipe, I have wanted to make these for a long, long time. They are so much easier than I thought. 🙂
Giangi Townsend
Thank you, Christina, you are most welcome. Yes, they are so much easier to make than first anticipated.
Happy Holidays!
Giangi
Ana Ankeny
In love with the minimal ingredient list! My family is going to love these!
Giangi Townsend
Thank you Ana, I love the simplicity of this recipe during this busy time of the year.
Happy Holidays!
Giangi
Jeannie
Its like a great snack to share, its nice to learn baked goodies from different parts of the world! Thank you for this recipe perfect for the holidays.
Giangi Townsend
The pleasure is all mine Jeannie. I love small baked goods, easy to prepare, and perfect as a gift.
Enjoy this recipe during the holiday.
Best,
Giangi
Mihaela|https://theworldisanoyster.com/
I love anything cheese, even more, when it’s French! I’ve got to try these!
Giangi Townsend
You will love them!
Enjoy and Happy Holidays!
Giangi
Katrina
These cheese puffs look like absolute heaven. What a lovely tradition to kick off the holiday season with these. Seems like something we should adapt here in the US as well!
Giangi Townsend
Thank you Katrina. I love traditions and have added so many throughout the years. But all around food, fun, family, friends.
Happy Holiday!
Best,
Giangi
Emily
I have. never had a gougeres before but I can’t wait to try these. The combination of cheddar cheese sounds amazing!!
Kalu
Definitely trying these for the holidays. Thanks for sharing.
Cindy Mom, the Lunch Lady
I’ve never had savoury pate a chou, but these look and sound amazing! Thank you for sharing 🙂
Giangi Townsend
My pleasure and you should give it a try. So easy to make and so fast enjoyed.
Happy Holidays!
Giangi
Marita
hmmm great recipe. i will try to make it for Christmas dinner this year x