Salt-and-Pepper Cheese Puffs (Gougères)

  • freesailingsls Posted: 01/03/09
    Worthy of a Special Occasion

    These are fantastic! I made them for New Year's Eve and they were a big hit (everyone asked for the recipe!). You'll get your upper body workout for the day mixing in the eggs but it's well worth it. These puff up so cutely - the mix of good cheese and pastry just sends these over the top. I made mine smaller and it makes lots and lots (which is not a bad thing!). FYI, if you remove the cheese and pepper/salt from the recipe, you can also use these as cream puffs.

  • WilliamClifford Posted: 03/17/11
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    Outstanding. I have made these several times for a dinner appetizer course. I even went so far as to stuff them with fresh crab salad. YUM!

  • anmarit Posted: 04/25/10
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    These puffed up nicely, but were disapppointingly bland. I stuffed them with pimiento cheese, which saved them from the garbage. Certainly not a keeper in my file.

  • KelliAnne Posted: 12/07/09
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    Delicious! It is quite a work out but everyone loved this. Mine puffed beautifully. I used a smoked sea salt from whole foods on top and it really took it to the next level. A sharp cheese is a must.

  • silver204 Posted: 02/02/09
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    Great snack that doesn't require utensils. They were a hit served warm and weren't too heavy to go back for more.

  • Wesmiller Posted: 03/14/09
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    I've made these multiple times for parties and everyone loves them. As the directions say you have to use a strong cheese otherwise they wont' have a lot of taste. You also need the salt on top, one time I forgot and it wasn't the same. You can also have them as a side dish like bread as they are so light.

  • moonlightmist Posted: 09/23/09
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    The taste was good but anyone has any idea why my puffs spread so much n weren't puffy at all once removed from the oven. What did I do wrong?

  • tpopp180000 Posted: 11/27/09
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    These were lighter than I ever imagined and extremly easy. I used extra sharp cheddar and added a tablespoon of dried parsley and a dash of cayenne pepper. I used a star shaped cookie press to make quarter size dollops. They turned out beautifully and were a huge hit!

  • lehools Posted: 02/07/10
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    The recipe is good...my only issue is that when you add the flour, it takes on a mashed potatoes consistency. I thought it would be more liquidy so I was unprepared. That aside, it puffed wonderfully

  • MariaElizabeth Posted: 01/22/11
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    These are very tasty and addicting! I made some slight modifications to this recipe. To make them more diabetic-friendly, I substituted organic whole wheat flour for the white flour. I also didn't any pepper, since I don't like the taste. My husband and I can't stop eating these. We will definitely be making them next time we need to make some party food.

  • SvenBo Posted: 12/11/11
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    These are just coming out of the oven and look & taste fantastic. I doubled the recipe (yeah, it's a lot of eggs but worth it) and easily got 130+ puffs. I used a ZipLock bag with a corner snipped off instead of a pastry bag to pipe the dough and it worked beautifully. They don't spread out a lot during baking so I piped them pretty close together on the cookie sheets- good because they take a relatively long time to bake. I plan on freezing them and warming before my holiday party this weekend. Great recipe for a crowd!

  • ACinNYC Posted: 11/27/11
    Worthy of a Special Occasion
    NYC, NY

    AWESOME! I have now made these for a few years now and recently added a bit of a twist to them... Add BACON!!!! Makes them even better. Add the cooked bacon the same time you add the cheese, make sure its cooked crispy and you have patted the oil off the bacon. Use good bacon thick cut bacon with lots of flavor.

  • conbaj Posted: 12/24/11
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    Delicious!!

  • seaswell Posted: 03/12/12
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    These taste great and look impressive even though they are very easy to make. I usually halve the recipe (makes about 24 puffs). One warning: make sure to serve these hot right out of the oven. They are not good cold.

  • mrscrazyed Posted: 05/01/12
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    After following the recipe exactly (and, yes, getting the physical workout stirring in the eggs), I decided that there was not enough cheese flavor. I used a two-year aged white cheddar, so it wasn't for a lack on that. I grated enough cheese into the mixture until I was satisfied -- turned out to be about 1/2 pound. Right out of the oven, these are outrageously good. I stuffed the leftovers the next day with a crab salad -- cut them in half, filled them with a recipe I found at http://www.docstoc.com/docs/46011109/Crab-Salad-Puffs-Recipe and put the lid back on. The cutest -- and tastiest -- crab sandwich you can imagine. Everyone raved!

  • osequin Posted: 12/25/13
    Worthy of a Special Occasion

    These puffs look and smell so good baking in the oven. They are very light and fluffy but I definitely recommend to use the most flavorful cheese possible or use extra cheese because the more the better :)

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