Parmesan and Chive Gougeres

I started to make gougères a few days ago because I wanted to share the recipe with you.  Gougères are cheese puffs made using a cooked dough called pate à choux.  They are a big favorite at our house and are very easy to make so I thought you would like them.  As I started the pate à choux, I realized that 1) My son ate all of the parmesan and 2) my chives were limp and sad.  I looked in my fridge and noticed the heavy cream.  Then I looked in my pantry and noticed the dark chocolate.  Pate à choux + heavy cream + dark chocolate can mean only one thing: cream puffs!

The gougères waited for another day, and here they are.



Parmesan and Chive Gougères

  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • scant 1/2 teaspoon salt*
  • 1 1/4 cups flour
  • 4 large eggs
  • 1/2 cup Appel Farms Parmesan, shredded
  • 1/4 cup chives, chopped

Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

Combine the water, butter, and salt in a medium saucepan.  Place the pan over medium heat and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once.  Stir vigorously using a wooden spoon or spatula.

Return the pan to the burner and cook over medium-low heat, stirring constantly, until the mixture turns glossy and pulls away from the sides of the pan.

Remove the pan from the stove, and let the mixture cool for 10 minutes. Place the mixture in the bowl of an electric stand mixer fitted with a paddle attachment (the mixture will still be warm) and beat on low speed for 1 minute.

Beat in the eggs one at a time, mixing for 1 full minute between each addition.  Stop the mixer and scrape down the sides of the bowl to ensure all of the ingredients are mixed evenly. The batter will be smooth and glossy after the last egg is added.  Beat for 2 minutes after adding the last egg.  Stir in the parmesan and chives.

Drop the batter onto the prepared baking sheets in 1/4-cup mounds. Space the mounds about 3″ apart, to allow for expansion.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.

Turn off the oven and remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Remove from the oven and serve warm.

*omit the salt if using salted butter


If you decide to leave out the parmesan and chives and make cream puffs instead, go ahead.  I won’t judge.