Cream Puff Cheese Biscuits

January 3, 2007 7 Comments

Cream Puff Cheese Biscuits Recipe

Cream Puff Cheese Biscuits also known as Gougere

One of the many cooking related gifts I received for Christmas was a cookbook from my daughter’s elementary school. It was filled with recipes sent in from various students’ parents. Funny, I sent one in but don’t see it listed. Hmmm.

Looking over the recipes, they are all very simple but you know they are exactly the kind of recipes busy families are preparing during the week. There are classics like Easy Shrimp Bake and Chicken Parmigiano but there are a few more interesting looking ones like Greek Quesadilla with Tzatziki Sauce.

One of the recipes my wife served over the holidays was for Cheese Gougere or Fluffy Biscuits. Gougeres are made from a thick paste that is also used to make cream puffs and éclairs. It’s called pate a choux that is French for “cabbage paste”. When baked in a round form, the pastry resembles small cabbages.

By adding cheese to the “cream puff paste”, you now have gougere. The secret behind the gougere is when the dough bakes; the moisture in them turns to steam and causes the small drops of dough to swell. The exteriors turn golden brown but the interiors become hollow.

We had a little problem with our Gougere. When we removed them from the oven the puffed up pastry fell. They still tasted great but something was lost in the presentation. You can see what I mean in my photo.

Not sure why they collapsed but next time I will add to the cooking time and see if that helps. Any suggestions would be appreciated.

Cream Puff Cheese Biscuits also known as Gougere

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes

Cream Puff Cheese Biscuits also known as Gougere


2/3 cup of water

6 Tablespoons butter, cut into pieces

2/3-cup flour

¼ teaspoon salt

3 large eggs

½ cup Swiss cheese, finely diced

For the Egg Wash

2 egg yolks

2 teaspoons of water

How To Prepare At Home

For the Puffs

Adjust the oven rack to the lower third of the oven. Preheat the oven to 400° F. Always add an additional 5 minutes when you think your oven is at temp.

In a saucepan, bring the water and butter to a rolling boil and immediately remove it from heat.  Immediately add the salt & all the flour while continuously stirring with a wooden spoon until blended and a thick paste forms in the shape of a ball.

Return the pan to a medium-low heat for about one minute or until the pastry leaves the side of the pan. This helps remove any additional moisture. Be sure to keep stirring.

Remove the paste from the heat; transfer it to a mixing bowl and using a wooden spoon, stir in the eggs one at a time until the dough is smooth and glossy.  Blend in the cheese until it is completely incorporated into the dough. The consistency should be stiff but still allow you to dollop it from a spoon.

Using a pastry bag if you have one or just a spoon if you don't, make 1-inch diameter dollops of dough to form a ring being sure the sides of the dollops are touching.

For the Egg Wash

Whisk the yolks and water together until smooth.

Using a pastry brush, paint each puff with a little of the egg wash.

Bake 20 to 30 minutes until the dough puffs up and they are golden in color. Once golden, turn off the oven and let the Gougere sit in the oven for an additional 10 to 12 minutes.

Remove from oven and loosen the puffs with a spatula. Serve warm.

Last modified on Wed 1 July 2015 3:17 pm

Filed in: Appetizer Recipes

Comments (7)

Trackback URL | Comments RSS Feed

  1. Sharon Chafin says:

    Re; the Gougere – what cheese would you substitute for Swiss? I am not a fan of cold Swiss – does the flavor change much when it’s warm?


  2. RG says:

    I asked my friend Chef Ricco and he said, ” there is a cheese called Fontina Val d’Aosta made in Italy, it is a cooked cheese made from ewe’s milk. They make this cheese soft or hard. Then there is one made in the States called Fontina, American made with cows milk made in soft or hard. And yet there is a thrid one called Fontal from Italy, this is made from cow’s milk, it’s softer and less ditinctive that the Fontina Val d’Aosta. All these cheeses are a better choice than Swiss cheese and I’m not just saying that because I’m Italian.

  3. dan says:

    Gougere is intended to be made with Goyere, a french cheese, but any hard, strong cheese will work. I often use parmasian because goyere is $15 a pound in america

  4. Chef Ricco says:

    Dan says that Gougere is intended to be made with Goyere, it’s really Gruyere, and this cheese is a Swiss cheese, some is made in France, it is a cooked cheese made with cow’s milk like the Fontina, but by no means is it a hard cheese, it’s only takes 6 months to mature. And for the record, Gougere was traditionally made for wine tastings in Burgundy, and we all know that you don’t use strong cheeses at wine tastings. 

  5. Chef Jenni Field says:

    Here’s what happened to your gougeres: They fell because their little sides weren’t yet firm enough to hold them up. When you bake gougeres in separate little blogs (rather than in a ring as in your picture) they bake for about 20 minutes at 400 or so degrees and then another 30 or so at about 325. The higher temp allows for optimum steam production and puffs them, and the lower temp “sets” the sides and leaves them crispy so they can support themselves. Don’t open the oven until the last 10 minutes or so at the lower temp. Check them by gently squeezing the sides. If they mush in when you squeeze, they have longer to bake. They should be firm when you squeeze them. Also, add in the eggs using a stand mixer–using a spoon alone will just give you blisters (I know from first-hand experienc) and won’t whip up the mix enough.

  6. Steve says:

    I’ve made something like these in the past and put a little bit of water on the tray to give a bit more steam

Leave a Reply