www.marissa.co Gougeres with Smoked Cheese and Parmesan

Parmesan and Smoked Cheese Gougères

Gougères are small savoury choux pastries that can be served plain or filled, with drinks, as a canape, starter or alternative to sandwiches for a lighter afternoon tea addition. Please don’t read choux pastry and turn away, they are so forgiving and easy to make.
I made a batch and froze them so they are a great recipe to remember if you are feeding a crowd and a lighter twist on a cheese straw or vol-au-vent.
We enjoyed a batch plain, with a bowl of Quick Smoked Salmon Pâté and my best egg mayonnaise sandwich filling, they were enjoyed by a friend her mum and three children aged 9-16.
Smoked Cheese:
Gougères Savoury Smoked Cheese and Parmesan Puff
Preparation time
Cooking time
Total time
An easy to make canape, starter, or alternative to a sandwich for afternoon tea. An economical recipe to feed a crowd. They are tasty on their own or filled with egg and cress or smoked salmon pate.
Recipe type: Canapes
Cuisine: French
Servings: 22
  • 100ml water
  • 45g butter
  • 60g plain flour
  • 100g whole eggs (2 medium eggs) lightly beaten with a fork
  • 50g smoked mature cheddar, finely grated
  • 25g Parmesan, finely grated
  1. Add the water and butter to a small pot and bring the ingredients to a gentle simmer to melt the butter.
  2. Take the pan off the heat and stir in the flour, the mixture will form a smooth dry ball of roux, before adding the beaten egg ¼ at a time and mixing well after each addition.
  3. Stir the egg well after each addition and then add the grated cheese. The mixture will be glossy and a cohesive ball.
  4. Using two teaspoons roll the mixture into walnut-sized balls or you can gently do within the palm of your hand. The mixture can also be piped using a round or star-shaped nozzle onto baking paper leaving space between each one for them to expand.
  5. Put into a preheated oven at 180°C for 18-20 minutes approx. until golden brown.
  6. Remove from the oven and serve.
Make ahead:
Make, cool and store for 3 days in an airtight container or freeze once cooled until needed.
To reheat bake at 180 degrees C for 5-10 minutes or until crispy, serve and eat straight away.

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