These sublime Triple Cheese Gougères remind me of when my mom showed me how easy it was to make cream puffs with just a few ingredients. I remember stirring pâte à choux dough with her trusty wooden spoon in my childhood home.

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 with Savory Cream Puffs

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 stovetop 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 savory cream puffs were 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:

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

Triple Cheese Gougères

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

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


  • 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.

Nutrition Information:



Serving Size:

1 cream puff

Amount Per Serving: Calories: 138Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 206mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 5g


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