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Triple Cheese Gougeres | A terrific addition to a charcuterie platter or cheese board

Triple Cheese Gougeres

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I remember stirring pâte à choux dough with my mom’s trusty wooden spoon in my childhood home. Years later, I think of those lessons my mom shared when I make a savory version of cream puffs like these sublime Triple Cheese Gougères.

This post is sponsored by Les Trois Petits Cochons in partnership with Honest Cooking. All opinions are my own.

Triple Cheese Gougeres on a white tray with fruit

Les Trois Petits Cochons

We’ve had a deluge of rain this spring. The grass is lush and green and our yard is full of fragrant blossoms. Siberian irises, peonies, rhododendrons, allium and more. It’s the perfect time of year to drape the patio table with a linen cloth and have a garden party.

I was thrilled to get a fabulous delivery from Les Trois Petits Cochons, which translates to The Three Little Pigs. They are known for their award-winning all natural pâté and charcuterie. Starting as a small charcuterie shop in Greenwich Village, New York in the 1970’s, they now supply specialty French meats and more from coast to coast. Their small-batch products ensure high-quality results. Plus, their cured meats are organic with no nitrates or nitrites added.

Meats for a charcuterie platter or cheese board

Charcuterie Board

Once my array of meats, pâtés, and condiments arrived, I began planning my charcuterie board. Grapes, blackberries and fresh cherries were in my refrigerator and I had a stash of salted pistachios for a little crunch. Then I planned to bake up some triple cheese gougères flavored with Gruyere, sharp cheddar and blue cheese to add to the table, along with a bottle or two of  wine for this adults only garden party.

Overhead view of a charcuterie platter

Triple Cheese Gougères

Gougères are an elegant appetizer with a base of pâté à choux, or cream puff dough. I make cream puffs as my mother taught me, mixing the batter on the stove top with a wooden spoon. The addition of cheese, some dry mustard and a pinch of cayenne pepper make these savory cheese puffs a treat to remember!

I typically make my gougères with Gruyere alone but upped the ante with a trio of flavorful cheeses. The flavor was complex and unforgettably delicious! There was no room on my charcuterie board for any chunks of cheese so a tray of these elegant cheese puffs was a delightful addition to the table.

Triple Cheese Gougeres on a plate with charcuterie and fruit

Tips for Making a Charcuterie Board

Making a charcuterie board is super easy. It’s imperative to find quality, fresh ingredient and to be cognizant about how you place them on your board. If you like this appetizer board, check out this Chocolate Dessert Board for a delicious way to end a meal.

  • Start by selecting quality cured meats and pâtés. Vary the spiciness, appearance, and type of meat. With Les Trois Petis Cochons, the options are fabulous and top notch. Smoked duck brisket, cured French ham, sausage, salami plus a chicken liver pâté worked well.
  • Add some toasts, baguette slices and/or crackers. Different shapes and textures are nice.
  • Fresh and dried fruits complement the charcuterie well. Grapes, berries, cherries, dried apricots, and figs are wonderful additions. I like some crunchy nuts for textural variation.
  • Be careful when arranging each component. Separate different colors, sizes and types of ingredients for the most pleasing appearance.
  • Add some condiments like Dijon mustard, cornichon, and pickled peppers.
  • A regional cheese would also be lovely or bake up some triple cheese gougeres!

To Find These Wonderful Products:

Follow Les Trois Petits Cochons on Facebook and Instagram plus check out their Website for all their amazing products.

Triple Cheese Gougères

Triple Cheese Gougères

French cheese puffs with a trio of cheeses! Recipe adapted from my sister, Katie.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 16 puffs


  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup flour
  • 4 eggs
  • 1/2 cup grated sharp cheddar
  • 1/4 cup plus 2 tablespoons grated Gruyere
  • 1/4 cup crumbled blue cheese
  • 1 teaspoon dry mustard
  • Pinch of cayenne pepper


  1. Preheat oven to 375º.
  2. Bring water, butter, salt and pepper to a boil in medium saucepan. Remove from heat.
  3. Add flour and mix well with wooden spoon. Add 4 eggs, one at a time, mixing in well before adding the next. Stir in the cheeses, mustard, and cayenne.
  4. Drop by tablespoonfuls onto parchment-lined baking sheet. Bake for 30-40 minutes until firm and golden.

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 Triple Cheese Gougeres | A terrific addition to a charcuterie platter or cheese board
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27 comments on “Triple Cheese Gougeres”

  1. I love how a simple choux can be both sweet and savoury! Your charcuterie board is filled with so many of my favourites!

  2. Yum! I want to come to a garden party at your house! Sounds like your yard is gorgeous and the charcuterie looks wonderful!

  3. This is one of my favorite ways to eat. Lovely presentation.

  4. My goodness now I want to have a party! I’ve always wanted to make Gougeres and that’s so cool your mom taught you how! Love this combination of flavors and the presentation is beautiful!

  5. What awesome party food! Those cheese puffs look marvelous.

  6. I love to eat this way, and your garden sounds amazing! My husband is a huge pate fan, so I’m going to check out this shop, thanks Liz!

  7. very impressive!

  8. These look absolutely delicious! I love the 3 cheese combination.

  9. Ooh I want to come to your next party :). I love gougeres! Three cheeses are always better than one. Happy Monday, Liz!

  10. You had me at triple cheese! Your puffs are absolute perfection! 🙂

  11. Ever since we binge watched the Great British Baking Show, we have been wanting to make choux!

  12. This board is beautiful! Perfect for parties!

  13. How pretty! I adore flowers. Your garden sounds wonderful, Liz. It’s also the part of my house that I like best here in the tropics.

  14. Love this recipe so much!!! Anything French 🙂

  15. This is a super lovely post, beautiful gougeres!

  16. This is a gorgeous board and these little puffs are scrumptious looking!!

  17. Pinning because I need to make these!

  18. I just made matcha cream filled cream puffs. Now I want to make the puffs again and do my best to replicate your gorgeous fromage gougeres. P.s. Can you send some of your rain to California? P.s. 2 Your flowers are sooooo beautiful.

  19. Great tips and gorgeous spread. I made a feeble attempt at pâté à choux years ago with less than pleasing results. Time to give it the old college try again. Les Trois Petits Cochons Instagram feed is out of this world!

  20. Oh my yummy goodness! Cheese is my love language 😉

  21. mmmm it’s been too long since I’ve had gougeres!

  22. Awesome stuff, babe! xoxo

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