Making pâte á choux was one of the first things I learned in cooking school, and I’ve had the pastry formula rattling around in my head ever since. When flavored with cheese and baked, the pastry puffs into addictive gougeres, or cheese puffs. The French tend to make theirs with Gruyère, although I use Cheddar. Either way, the cheese puffs beg to be paired with pinot noir. For parties, I often make one-bite gougeres; plan on three or four per person. You can also split the puffs and fill them with chicken, ham, or lobster salad for more substantial hors d’oeuvres.–Tori Ritchie
LC They'll Always Be Cheese Puffs To Us Note
Call them what you will, these ginormously popular gougeres, no matter how elegant their appearance nor how perfectly they go with Champagne, will always, in our minds, be known as cheese puffs—or, to use the more familiar form, cheesy puffs.
- Quick Glance
- 35 M
- 1 H, 5 M
- Makes 40 to 50 gougeres
IngredientsEmail Grocery List
Recipe Testers Reviews
These Cheddar-chive gougeres are addictive is an understatement! I could eat half this recipe all by myself (and nearly did). I’ve been wanting to make something like this, and this was the perfect excuse. I found it simple and easy to make, fairly quick, and extremely tasty. I like how the bits of cheese on the outside get crispy.
These Cheddar-chive gougeres were so easy and so good—I’ve always loved cream puffs but had never made a savory version. We ate them just as they were but next time I think I’ll fill them with chicken salad or pulled pork.