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Blue Cheese Gougères

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These elegant Blue Cheese Gougères are a French appetizer that will disappear quickly! Cheese Puffs made from choux pastry are impossible to resist!  Our neighbors inhaled these when I brought them to a neighborhood gathering a couple weeks ago. If you’re looking for a new appetizer, these Cheese Puffs are destined to impress!

This French recipe is a classic typically made with a Swiss cheese like Gruyere, but equally as delicious with piquant blue cheese.

Blue Cheese Gougères in a small white bowl

Blue Cheese Gougères or Cheese Puffs

Bill is always a good sport when it comes to culinary adventures.  When we were in Vancouver a couple summers ago, I made a reservation for the two of us to dine at Lumiere, a chic and elegant, now-defunct French restaurant.  I have very little recollection of our menu except for the beet chocolate cake for dessert, which hubby thought was blasphemous. And the the blue cheese gougères, which were heavenly puffs of deliciousness. I had to make these cheese puffs at home.

Blue Cheese Gougères on a small white plate

Pâte à Choux

Thank goodness I grew up making cream puffs from the same pâte à choux dough that’s used to make these French cheese puffs. So the method was not daunting, but there’s still a bit of a learning curve if you’re new to this French recipe. These gougères are a simple pâte à choux dough with blue cheese and a pinch of cayenne.

To put it simply, pâte à choux dough is a pastry dough containing only butter, water, flour and eggs. The “puff” comes from their high moisture content, including eggs, instead of any specific leavener. They’re best baked in a hot oven to allow them to puff! Cream puffs often have a pinch of sugar if used for desserts and gougères have cheese mixed into the dough. There are other desserts are made with choux pastry like this Paris Brest, named for a French bicycle race.

Cheese puffs on a small white place with one broken open to expose the interior

Frequently Asked Questions

What are Gougeres and How Do You Pronounce Gougeres?

Gougeres are savory choux pastry usually made with a Swiss cheese like Gruyere, Compte or Emmentaler. A twist on the classic, this recipe diverted from the norm and used a blue cheese instead. This French culinary term is pronounced goo-ZHAIR.

Can You Reheat Gougeres?

Yes, you can make these cheese puffs up to 5 hours ahead of time. Reheat in a 350 degree oven for 3-5 minutes.

Can You Freeze Gougeres?

Yes! Pipe out the choux pastry onto a parchment lined baking pan. Place the pan in the freezer covered with plastic wrap until dough is frozen. Place frozen dough into a freezer safe bag for up to 2 months. When ready to bake, preheat oven to 375 degrees, place frozen gougeres dough on a baking sheet, and bake  a bit longer than called for with fresh dough.

How to Make French Cheese Puffs

The procedure is straight forward. But until you’ve seen the choux pastry dough come together, it’s hard to know if you’re on track or not.

First, combine liquids, butter and seasoning in a saucepan and bring to a boil. Have the flour, eggs and blue cheese measured and next to your stove top.

Next, turn down the heat and add the flour. With a wooden spoon stir the mixture until it comes together in a large clump. Turn off the heat.

Reserve a tablespoon of the eggs to glaze the cheese puffs.

With the pan on the warm, yet off burner, add about 1/3 of the eggs and stir vigorously. As the eggs incorporate, add the next third, and repeat. The mixture will be sloppy, but keep stirring until the dough comes together. Then stir in the blue cheese.

Use a medium cookie disher or two spoons to scoop out rounds of dough onto the prepared pan. Brush each gougere with egg wash, then bake as directed.

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This recipe was first posted in August, 2011. Text and photos were updated in 2019.

Blue Cheese Gougères

Blue Cheese Gougères

Tasty French Cheese Puffs made with cream puff dough.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 12

Ingredients

  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1/4 cup (1/2 stick) butter, cut into chunks
  • 1/2 teaspoon freshly ground black pepper
  • Dash of salt
  • A generous pinch of cayenne pepper
  • 2/3 cup flour
  • 3 eggs, at room temperature
  • 1/2 cup finely crumbled blue cheese

Instructions

Preheat oven to 375º.  Line baking sheet with parchment and set aside.

Combine first 6 ingredients in a saucepan and bring to boil over medium heat.  Stir till butter is melted.  Stir in flour, and reduce heat to medium low.  Continue stirring until dough forms a large clump, about a minute.  Remove from heat.

Whisk eggs together in mixing cup.  Remove 1 tablespoon and set aside.  Add eggs, about a third at a time to flour mixture, stirring constantly till incorporated...and to avoid scrambling the egg.  Dough will be sticky.  Stir in blue cheese.

Drop by tablespoonfuls onto baking sheet.  Brush each with reserved egg yolk and with finger moistened with water, gently pat down any pointed tops.

Bake till puffed, golden and dry, about 30-35 minutes.  Serve warm.

Notes

Adapted from Bon Appetit.

Can be frozen for up to a week and reheated in a 350º oven for about 5 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 67 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 51mg Sodium: 96mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 4g
Friends with whom we shared these cheese puffs
Dear friends who shared these French Cheese Puffs with us on the way to a dinner adventure in 2011!
 
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64 comments on “Blue Cheese Gougères”

  1. Never heard of tailgating in a restaurant’s parking lot before. What fun! These little blue cheese balls sound delightful, with Maytag to boot! Wonderful.

  2. This is a recipe and appetizer I surely havent had, and is calling my name to make got to save this one .. bet its great with some Pinot, lovely flavors!

  3. Sounds like a good time…with these lovely bites, how couldn’t it have been?

  4. Great group photo. These sound so delicious. I’d be the only enjoying these in my household since no one else eats blue cheese.

  5. This is lovely read… God look at these gougeres, perfect crust. I am sure the cheese must have added richness to its texture along with flavor…
    Yumm.. Thanks for sharing Liz.

  6. I’m loving these! And yours look just beautiful. I’ve never actually made them myself, but I’ve been known to eat more than my fair share… 😉

  7. I can attest to the fact that these were wonderful! My hubby is still talking about them three days later. What a wonderful evening with delightful friends, conversation and food!! Hope we can do it again soon, xoxo Kate

  8. Ah, these remind me of the very first ffwD recipe! Your bleu cheese versions look delicious!

  9. WOW – never heard of tail gaiting in a restaurant parking lot. Do they not take reservations? These looks fabulous. I did a recipe from Kate’s blog. It’s great.

  10. any thing with blue cheese has to be sensational
    Thank you for sharing..
    My husband thinks I am crazy for the things I try when we eat out but hey isn’t that where most inspiration comes from?

  11. You are looking good with that wonderful smile Lizzy in the pic. The appetizer with blue cheese and white rice must have created great taste.

  12. Looks delicious

  13. Wow! The blogsphere seems abuzz with talks of Gougères. No prize for guessing what I’m trying next. Thanks for the recipe! 🙂

  14. Look beautiful and delicious, great family photo, hugs.

  15. Sounds like a great evening with great company and food! These gougeres look delicious and you make them sound SO good. I want to run out and try this recipe!

  16. Blue cheese has such an exceptional flavor, no doubt these gougeres are delicious. Yum!

  17. Delicious! An extra + when you can freeze it!

    You mentioned on my blog post that your oldest son’s school is a big rival of ND, is it Michigan or USC?? Enjoy your weekend!

  18. Delishhh, they take reservations for parties of 10 and over…and apparently they’re booked through Thanksgiving!!!

    Thanks, everyone for your sweet comments~

  19. The Cafe Dietitian, no, his rival school is Purdue…they play each other every year. The irony is that both of my boys went to Cathedral High School, who are also the Fighting Irish 🙂

  20. First…love the photo! Nothing like having fun with friends! I’d really like to dive into these
    gougeres myself…I could probably make a meal of them, with just a little salad for balance! Thanks!

  21. These blue cheese gougeres look amazing dear Lizzy,what nice know others bloggers lovely pic!!Sounds you had a lovely time, xgloria

  22. Those look so incredible! Love it! I tagged you in my 7 Links Challenge! 😉 http://www.the-farmers-wife.net/2011/08/farmers-wifes-7-links.html

  23. An elegant and flavorful dish! And how cool that you had a foodbuzz gathering!

  24. I make these regularly – aren’t they foolproof? But yours are so much prettier…. sigh.

  25. mmmmm, these look awesome! Looks like a great appetizer for a party!

  26. I would eat way too many of these! I have a recipe for Gruyere gougeres but have not tried it yet. They sound so good!

  27. I keep meaning to make these! They always sound so yummy.

    Sorry about not getting in the restaurant! It’s a good thing you had appetizers ready to go! Sounds like you had a good time, though.

  28. I love that picture of you guys at the end! <3 I have never made gougeres and I have been wanting to try them so badly... now I know what recipe to try first... I cannot resist blue cheese! 🙂

  29. I love this recipe. Sounds like you had fun. I don’t have any local foodie friends. Need to meet some soon before I drive my family batty. I went over to check out your friend’s site. Am now following her. So thanks for sharing. Love finding new blogs to read.

  30. I’ve tailgated at a NASCAR race and football game, but never a restaurant. That’s pretty hilarious.

    I love the ingredients in your gougeres and can understand why you loved them at the defunct restaurant. The photos are gorgeous.

    Beet chocolate cake? It actually doesn’t sound that bad to me (is that weird?).

  31. These sound so scrumptious with blue cheese! Great appetizers!

  32. I have a newfound love for blue cheese, so these look wonderful!

  33. Liz…I truly love blue cheese. On it’s own or in any recipe. These gougeres are just beautiful. I really do admire your skill as a baker! (And those plates are just so pretty!)

  34. So glad that you are enjoying my paintings!

    You have a real talent for baking! YUM!

  35. What a delicious appetizer! This sort of thing is MY kind of appetizer! I love that you met with a fellow food blogger…

    ….I just had lunch with one – Kristen from Frugal Antics of a Harried Homemaker! SO much fun!

  36. I love gougeres! Yours look amazing. There are worse things then having to eat a whole bunch of them for dinner!

  37. WOW! Those look amazing and oh so delicious!!

  38. Perhaps the best thing to happen that evening was the fully booked restaurant. Sounds as if the tail-gate party with everyone was so much for fun. Your Blue Cheese Gougères look irresistible.

  39. I have not had gourgeres before…yours looks scrumptious!

  40. I’d like a plateful of those please. 🙂

  41. show up at 3PM to guarantee a spot!! This sound really crazy and I think their food must be really yummy! Your Blue Cheese Gougères looks perfect as from restaurant too 🙂

  42. Can’t wait to try these for a party next week. 🙂

  43. I heart gougeres. I have only had them with gruyere, I bet they were fab with the blue cheese.

  44. I’ve never made gougeres, but you Lizzy try everything without giving it a second thought and it always turns out great!
    A perfect appetizer! ….that place sounds like a lot of fun, too bad it’s way too far from us!

  45. Interesting! Tail gate party before you get a table!! That sounds like a fun idea. I’ve never had goureres (I think) and curious to try. The crust looks nice and crunchy yet inside must be soft? I’d probably enjoy this a lot!

  46. Oh, I have GOT to make these!

  47. These turned out so perfect! I guess any kind of blue cheese would work?

  48. yuuummm! this seriously sounds delicious. thanks for sharing this recipe!

  49. These fancy cheese puffs look amazing Liz, and yes, they will impress any guest. Thanks for the recipe, perfect when entertaining. Have a wonderful rest of the week!

  50. Of course, I like sweet puff pastry like eclairs and profiteroles, but I do like the savoury version even more! These gougeres look splendid (And super delicious thanks to the blue cheese). Interesting idea to use some white wine for choux pastry, too!

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