Parmesan Gougeres

These oversized puffs are loaded with cheese and herbs. Split and serve with butter or meats for a quick and satisfying lunch. Make extra gougeres to freeze, as they can be kept for up to a month.

Prep Time:
20 min
Cook Time:
17 min


  • 1 cup ( 250 mL ) water
  • ½ cup ( 125 mL ) unsalted butter
  • ½ tsp ( 2.5 mL ) salt
  • 1 cup ( 250 mL ) all-purpose flour
  • 5 eggs
  • 1 cup ( 250 mL ) grated Parmesan cheese
  • 1 tbsp ( 15 mL ) Italian seasoning
  • 2 tbsp ( 30 mL ) grated Parmesan cheese


  1. Preheat oven to 400 °F (200 °C).
  2. Bring water, butter and salt to boil in saucepan over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves side of saucepan and forms a ball. Remove from heat. Let cool for about 2 minutes.
  3. Add four eggs, one at a time, beating well after each addition. Stir in 1 cup (250 mL) cheese and Italian seasoning.
  4. Drop mixture by rounded spoonfuls (about 1 tsp/5 mL) onto foil-lined baking sheets lightly sprayed with cooking spray.
  5. Beat remaining egg in small bowl. Brush top of each puff with beaten egg, then sprinkle with Parmesan cheese.
  6. Bake in preheated 400°F (200°C) oven for 12 minutes. Reduce heat to 350°F (180°C) and bake until gougeres are puffed and golden browns, about 5 minutes longer.
  7. Serve immediately or let cool completely on wire racks.
  8. Makes about 50 gougeres.



Cheddar Gougeres: Replace 1 cup (250 mL) grated Parmesan cheese with 1-1/2 cups (375 mL) shredded extra old Cheddar cheese. Replace Italian seasoning with 1 tsp (5 mL) dry mustard.

Roquefort Gougeres: Replace 1 cup (250 mL) grated Parmesan cheese with 1-1/2 cups (375 mL) crumbled Roquefort cheese. Omit seasoning.


Gougere can be made ahead and frozen. Once baked and cooled completely, place in airtight containers and freeze up to one month. Thaw at room temperature on baking sheets for about 1 hour. Warm in 350°F (180°C) oven for about 8 minutes. Serve immediately.