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Cheddar Gougeres Recipe

Cheddar Gougeres Recipe

Gougeres-French cheesy cream puffs-are usually made with Gruyere cheese but I often substitute with the sharpest cheddar I can find for bolder flavor. Make this recipe your own with the cheese of your choice. —Bridget M. Klusman, Otsego, Michigan
TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD:36 servings


  • 1 cup water
  • 1/4 cup butter, cubed
  • 2-1/2 teaspoons kosher salt, divided
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1/2 cup minced fresh chives
  • 2 garlic cloves, minced


  • 1. In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic.
  • 2. Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Yield: 3 dozen.

Nutritional Facts

1 gougere: 49 calories, 3g fat (2g saturated fat), 32mg cholesterol, 176mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.

Reviews for Cheddar Gougeres

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1275 User ID: 6324211 119280
Reviewed Mar. 17, 2012

"Great recipe! I made these for my St. Patrick's day meal today but I did alter it a bit appearance-wise. Instead of placing them on baking sheets, I put them in mini muffin cups and baked them according to the directions. I did not add the cheese in this recipe and I compensated with the less "material" by adding one less egg. After they came out of the oven, I pressed a tiny cheddar cheese cube in the center of each. I then placed them back in the oven and for about 3 minutes or until the cheese has melted. They look like tiny pots of gold! Only negatives are that they are a little messy to make but great as an appetizer. Note: in place of 1/2 cup minced fresh chives you can use 2 tablespoons dried chives."

tracy977 User ID: 885345 196439
Reviewed Jan. 21, 2012

"These were good, but they weren't outstanding...I'm wondering if it's because I made them too big though. I only got about 2 dozen out of these, but mine were not as puffy as the photo shows. Mine turned out much more flat. They were good hot, but we tried eating the leftovers for lunch the next day and didn't really enjoy them at all. I'd try this again though."

lesalady36 User ID: 6427462 125345
Reviewed Dec. 28, 2011

"Big hit with the men in my family, and I used a mild cheddar instead of sharp because that was what I had on hand. I am making them again tonight for another dinner party. Would definitely recommend to anyone as the recipe is super simple and you can make the mixture ahead of time, refrigerate it and then pop it in the oven 15 mins before you're ready to eat."

DonnaNJ User ID: 6254781 125344
Reviewed Dec. 27, 2011

"I would try this recipe again, as they came out beautifully, but next time I would cut out some of the salt as they were much too salty for my taste. I like the recipe, because you could easily substute and cheese or herbs you have on hand. I think this is a great way to use leftovers so you don't end up throwing away perfectly good fresh herbs."

ktbluestein User ID: 5484991 198066
Reviewed Dec. 8, 2011

"These were good! I substituted 1/4 cup dried chives for the fresh ones and it worked out well. Save your arms and transfer the flour ball to a stand mixer and let that do the work of incorporating the eggs. This batter is stiffer than a standard pate a choux so piping it out would be difficult. Don't forget to sprinkle the salt on top before they go in the makes a difference!"

Langsdorf User ID: 6138749 180458
Reviewed Dec. 3, 2011

"We tried this recipe last night. It was great! Substituted italian seasoning for the fresh chives. Will make again, but will try with 1/2 cup water and 1/2 cup milk or buttermilk instead of 1 cup water. Definitely recommend."

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