Appetizers from West of the Lopp

Parmesan Pepper Gougeres

West of the Lopp

One of the most classic French pre-dinner bites, gougères are small cheese puffs made with pâté à choux, which is the same dough that is used to make profiteroles and éclairs. Gougères are usually made with a French cheese, like Gruyere or Comte. But I have made mine with Parmigiano Reggiano, and a healthy dose of freshly ground black pepper, for an Italian version of this classic hors d’oeuvre. One bite and you are in cheese-lover heaven.The best part? You can make gougères ahead of time, freeze them, and then bake them off a half-hour before your company comes. This is a total lifesaver when entertaining!


  • 4 oz. (8 TB) unsalted butter
  • ½ cup whole milk
  • ½ cup water
  • ½ tsp. salt
  • 1 cup all purpose flour
  • 5 eggs at room temperature
  • 8 oz. Parmigiano Reggiano, grated (about 2 1/2 cups)
  • 1 tsp freshly ground black pepper

How to make it

Step 1: Preheat oven to 425. Place the water, milk and butter in a medium saucepan over high heat. Bring mixture to a boil and turn heat down to low. Add salt.
Add flour and stir mixture with a wooden spoon until it comes together.
Continue to stir for two more minutes.

Step 2: Remove pan from heat and pour dough into the bowl of a standing mixer or a large bowl. Beat the eggs into the dough one at a time. Add the grated cheese to the mixture and pepper and stir to combine.

Step 3: Line two baking sheets with parchment paper or Silpat baking mats. Using a small cookie scoop or two soup spoons, place golf ball-sized mounds of dough on the baking sheets.

Step 4: If making ahead, freeze the mounds of dough on the trays until hardened. Then remove to a plastic freezer bag for storage.

Step 5: Place the trays in the oven and turn down the heat to 375.
Bake the gougeres for 26 minutes until puffed and golden brown. Cool on a wire rack. Serve warm if possible.



DC native now freezing in Chicago. Writer, cook, mom, Francophile. Founder of the Chicago Food Swap. Author of "Food Swap: Specialty Recipes for Bartering, Sharing & Giving" released May 2016. My new book, The Joys of Jewish Preserving will be out April 2017 and is available for pre-order!
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