Parmesan Gougères

These small Parmesan gougères use classic pâte à choux technique for airy, deeply golden cheese puffs with a dry hollow center.

60 min

6 amuse-bouche portions

Deeply golden Parmesan gougères are piled on a small plate, ready to serve warm.

Ingredients

1 cup water

8 tbsp unsalted butter, cut into pieces

1 tsp kosher salt

1 cup all-purpose flour

4 large eggs, at room temperature

1 cup finely grated Parmesan cheese

1/4 tsp freshly ground black pepper

1/8 tsp ground nutmeg

Equipment

Medium saucepan · Wooden spoon or sturdy spatula · Mixing bowl with paddle or hand mixer · Two rimmed sheet pans · Parchment paper · Piping bag and plain tip · Fine grater

Do not open early

Keep the oven door closed through the high-heat rise and the lower-temperature bake so the shells do not collapse.

Serve in small rounds

Offer about four warm gougères per guest as a compact pre-dinner bite.

Prepare the oven and ingredients

01. Heat the oven to 425 F and line two pans with parchment so the piped dough can go straight into the oven.

02. Grate Parmesan finely, measure flour, and use room-temperature eggs for a smooth choux dough.

Make the panade

03. Bring water, butter, and salt to a full boil; the butter should be melted before flour goes in.

04. Stir in all flour at once, then cook 1 to 2 minutes until the dough gathers and leaves a thin film on the pan.

Add eggs and cheese

05. Beat the dough for 2 minutes to release steam, then let it cool until warm rather than hot.

06. Beat in eggs one at a time; mix in Parmesan, pepper, and nutmeg until glossy and thickly pipeable.

Pipe and bake

07. Pipe 1-inch mounds about 1 1/2 inches apart and smooth pointed tops with a damp fingertip.

08. Bake 10 minutes at 425 F, reduce to 375 F without opening the door, and bake 18 to 22 minutes until deeply golden.

Vent and serve warm

09. Pierce the sides, leave the tray in the turned-off oven for 5 minutes with the door ajar, and check one center for dryness.

10. Serve warm as small bites, about four per guest; refresh cooled puffs briefly in a low oven.