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Parisian Cheese Puffs

Parisian Cheese Puffs

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Parisian Cheese Puffs are an easy, yet impressive appetizer that’s perfect for this year’s Oscar parties or any home entertaining!

Parisian Cheese Puffs on a white plate with a half cheese puff in the foreground

Parisian Cheese Puffs

It’s Academy Awards time again; and for this year’s virtual Oscar Party, I am sharing Parisian Cheese Puffs in honor of best picture nominee Midnight in Paris. My Parisian cheese puffs are a variation of the classic gougère, typically made with Gruyère, a nutty Swiss cheese. Cheddar cheese was added instead. And if you want even more cheese flavor, you’ll love these Triple Cheese Gougeres!

Overhead view of Parisian Cheese Puffs on a white plate

Versatile Pâte à Choux Dough

A basic pâte à choux dough of water, butter, and eggs was mixed on the stovetop, then grated cheese along with dried mustard and cayenne were added just prior to baking.  I had a group of my friends over to demonstrate making both gougères and cream puffs. They oohed and ahhed over the whole process, then grew very quiet while sampling.

These Parisian Cheese Puffs were definitely a huge hit with both my friends and family. There was additional confirmation when my oldest ate a number of the cold leftovers sitting on the counter, and then asked when I was going to blog about these so he could retweet to his friends.

Here are a few tips for making Cream Puffs:

  • Use room temperature eggs. You can place them in a bowl of hot (not boiling) water to hurry along the process.
  • Use a wooden spoon to immediately start mixing in the eggs. A delay could cause the eggs to cook and you want a smooth batter without any scrambled egg bits.
  • Mix in eggs one at a time, making sure each is well incorporated before adding the next.
  • A tablespoon of sugar can be added to the basic pâte à choux dough for a dessert cream puff. Do not add cheese, mustard or cayenne pepper for this version. Fill puffs with pastry cream, pudding or sweetened whipped cream when cool.
  • Blue cheese or sharp cheddar can be substituted for the Gruyere. I used an extra-sharp Cheddar for these puffs.
  • Herbs may also be added to your cheese puffs for added flavor…finely minced.
  • For the best puffs, leave the oven door shut during baking time.  Pans may be rotated once at the halfway mark if your oven does not bake evenly.
  • Puffs are done when golden and firm.
  • Insides may be removed to make room for filling if desired.
  • To dish out the dough, you may use a spoon, a pastry bag fit with a tip, or a ziplock bag with the corner cut off.
  • You may use a dampened fingertip to gently smooth tops or reshape dough if desired.
Parisian Cheese Puffs

Parisian Cheese Puffs

Perfect cheese puffs worthy for any party!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24 puffs


  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup flour
  • 4 eggs, at room temperature
  • 1 cup grated sharp cheddar cheese (or Gruyère)
  • 1 teaspoon dry mustard
  • Large pinch cayenne pepper


  1. Preheat oven to 375º. Line baking sheet with parchment paper.
  2. Bring water, butter, salt and pepper to a boil. All at once, add flour, mustard and cayenne. Stir vigorously till well mixed. Turn off flame and add eggs, one at a time, and again stir vigorously with a wooden spoon. Stirring must start immediately after egg is added to prevent cooking the eggs. Once the first egg is incorporated, add second and proceed in the same manner till all eggs are added. Stir in cheese.
  3. Spoon or pipe tablespoonfuls of dough onto prepared baking sheet. Bake 30 minutes, rotating baking sheet at halfway point if desired. Cool slightly before serving.


Recipe courtesy of my sister, Katie

Our Best Appetizer Awards go to:

  • Best Cocktail goes to Angie from Big Bears Wife with her Vanilla Whipped Creamsicle
  • Appetizer in a Supporting Role goes to Magnolia Days with her Baked Goat Cheese in Tomato Sauce with Crostini
  • Directing in the Kitchen goes to Liz from That Skinny Chick Can Bake with her Gourgeres and Cream Puffs, Parisian Cheese Puffs, Midnight in Paris
  • Animated Feature Appetizer goes to Nicole from The Daily Dish Recipes with her Garlic Chicken Puffs
  • Short Appetizer goes to Launie from Teeny Tiny Kitchen for her Tamari Chex Mix with Almonds
  • Appetizers in a Leading Role goes to Isabel from Family Foodie for her Intensity Academy Iron Shrimp
Friends gathered for a baking lesson
My baking buddies…they were just about to 
leave the house when I snapped a photo
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77 comments on “Parisian Cheese Puffs”

  1. What a delicious looking appetizer, Liz! I love the choice of cheeses in this and think I would have to make 2 batches to try them both lol.

    It sounds like you had a blast with your Oscar Party. Now to go check out some of the other award winners hehe

  2. Great sounding puff Liz! Hope you enjoyed the Oscars.

  3. Lizzy, thanks so much for sharing with Made with Love Mondays – these really are fantastic puffs 🙂

  4. Mmm I’ve made these one time but yours are so golden and pretty! I like the cheddar idea & that you added some mustard & cayenne, sounds so good! Thanks for the tips, I am never patient enough for the eggs to be room temp!

  5. Delicious! I love these, but have never tried making them myself. So much valuable advice, too.

  6. Congratulations Lizzy!

  7. Lizzy,
    You make everything seem so easy! Your win the Oscar for Best Appetizer and Directing! I will have to try these little puffs! they look and sound divine!

    congrats on the Top 9 today!

  8. How many eggs?????? Can’t make them until I have a complete receipe. Thanks for the help.

  9. Got it 4 eggs….. thanks

  10. So glad I stopped by here – those look delicious and I’ve never tried making “savoury” puffs. These are a must for a wine and cheese party. I’ll be making these for sure. Thanks for the great tips as well!

  11. Oh, Lizzie–These look so great! I’m always putting sweet stuff in my puffs…it’s time to explore these. 🙂 Congrats on the Top 9!

  12. I loved “Midnight in Paris” and your gougeres are a lovely tribute! Fun virtual Oscar party and awards 🙂 Congrats on the Top 9!

  13. Wow, these look awesome! A grown-up version of a cheese puff…can’t get any better than that!

    Quick question. I may have missed it, but at what point do you suggest adding in the cheese? With the mustard/flour or with/after the eggs? Thanks!

  14. These are fab! Remind me of the cheese puffs at my favorite Brazilian restaurant, only French-ified

  15. Ohhh I love the reason why you wanted to make them 🙂 I never got the chance to watch ‘Midnight in Paris’ hehe

    Congratulations for being Top 9 on Foodbuzz!

  16. Congrats on the Top 9 Lizzy!! You are definitely deserving of this spot!! These look delicious. I have always wanted to try making these and hope to sometime soon. What a great party food. And I love that your teenage son wanted to Twitter your blog post!!

  17. And the Oscar goes to…great job Lizzy!

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