Print Options:

Salt-and-Pepper Cheese Puffs (Gougères)

Makes 48 puffs; 12 to 14 servings

People are raving about this extremely appealing appetizer. Make these puffs in advance and freeze them for whenever you are planning your party. They will still taste great!

Salt-and-Pepper Cheese Puffs (Gougères)

James Carrier
 1 1/2 cups water
 1/2 cup (1/4 lb.) butter, cut into chunks
 1 1/2 cups all-purpose flour
 6 large eggs, beaten to blend
 1 1/4 cups shredded sharp cheddar cheese (see notes)
 1 1/2 teaspoons fresh-ground pepper
  Coarse sea salt (see notes)
  Parchment paper
Step 1

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

Step 2

Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.

Step 3

Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm (see notes).

Step 4

Nutritional analysis per puff.

Nutrition Facts

Servings Makes 48 puffs; 12 to 14 servings

Amount Per Serving
Calories 53Calories from Fat 61
% Daily Value *
Total Fat 3.6g6%

Saturated Fat 2g10%
Cholesterol 35mg12%
Sodium 87mg4%
Total Carbohydrate 3.1g2%

Dietary Fiber 0.1g1%
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.