Cheese Puffs (Gougeres) 36.000

Len Spoden

Mar 21, 2007

This is Michel Richard's version of cheese puffs, using French cream puff dough, pate a choux. Do not overcook the gougeres; they are better when slightly undercooked.

The dough can be made 1 day in advance and refrigerated.

Servings: 36 appetizer puffs
  • 1/2 cup water
  • 1/2 cup whole milk (may substitute low-fat milk, but do not use nonfat milk)
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 ounces (1 stick) unsalted butter, cut into pieces
  • 1 cup flour
  • 5 large eggs
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling on top


Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone liner.

Combine the water, milk, salt, cayenne pepper and butter in a medium saucepan. Bring to a boil over medium heat; then turn off the heat. Add the flour all at once. Mix with a whisk for 30 seconds, just until the mixture turns into a mass. Whisk in the eggs one at a time, making sure not to add the next egg until the previous one is completely incorporated and the batter is somewhat stiff, with a silky consistency. Once all the eggs are incorporated, beat in the Parmesan cheese.

Transfer the thick, batter-like dough to a pastry bag fitted with a 1/2-inch round tip (or use a resealable plastic food storage bag and cut off 1 of the bottom corners). Pipe walnut-size balls of dough onto the paper, spaced 1 inch apart. Sprinkle a little cheese on top. Bake for 20 minutes. (They should puff slightly.) Transfer to a serving plate and serve immediately.

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Recipe Source

From chef Michel Richard.

Tested by Michael Trimarchi.

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