Cheese choux AKA gougeres recipe

A couple of weeks ago I was in the mood of eating something light so I decided to go for a simple pea soup for which I used the fresh peas I found at Costco. The soup itself was just peas and water, so I knew I had to add something else to make it a bit more filling and appealing for my BF. So I decided to bake some cheese choux, which IĀ believeĀ here are known as gougeres.

Cheese choux AKA gougeres


  • half stick butter
  • 5 oz flour
  • 3/4 cups water
  • salt
  • 1/2 cup grated cheese (I used a mix of Asiago and Parmesan)
  • 2 eggs


  1. First I melted the butter with the water in a pan and brought it to boiling temperature. I added a bit of salt and the flour all at the same time. Then I kept mixing the dough with a spoon until the dough came off clean from the sides of the pots. At this point I took the pan off the stove and I started adding the eggs waiting to add the 2nd egg until the first was well incorporated (I find that using a hand mixer works better than just using the spoon as the dough is rather tough. Finally, I added the grated cheese and mixed until well incorporated.
  2. I formed the choux into small balls using 2 spoons, but you can also use your pastry bag, and then cooked the choux in a 400F oven for about 15 minutes or until golden.
  3. I ate them with the pea soup kind of like croutons, but they are good also alone as an appetizer.

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