Homemade Cheese Puffs (Gougères): The Snack That Disappears Fast

If you're new around here, hi — I’m Jenny, your neighborhood sourdough baker who occasionally steps away from the loaves to make something dangerously addictive. Today we’re talking cheese puffs… or if we’re being fancy, gougères.

I made a sped-up piping video the other day, and let’s just say you guys loved it. My DMs were full of: "I need the recipe like… right now.”

So here we are — let’s bake some cheese puffs together. These look fancy, but they’re honestly one bowl, one pot, and a piping bag away from becoming your new favorite party snack, holiday appetizer, or “I just want something delicious” treat.

(This post may contain affiliate links — which means I earn a small commission if you purchase through them, at no extra cost to you. I only share products I genuinely love and use in my own kitchen.) 

🧀 What Are Cheese Puffs (Gougères)?

They’re little French cheese clouds made from pâte à choux — the same dough used for cream puffs and éclairs — but savory and full of melty cheese. They bake up crispy on the outside, soft and airy inside, and if you serve them warm, people will fight you for them. I’m not responsible.

⭐ Before You Start: A Few Tools You’ll Want

You don’t need anything fancy, but these help a LOT. 

• Piping Bags — Disposable ones make cleanup so much easier.

  
  

  ➤ link here

• Large Piping Tip or Just Snip the Bag

  
  

  ➤ link here

• Sturdy Sheet Pans — The cheap ones warp.

  
  

  ➤ link here

• Silicone Baking Mats or Parchment Paper

  
  

  ➤ link here

Cheese Puff (Gougères) Recipe

• 1 cup water  

• 8 tbsp (1 stick) unsalted butter  

• 1 tsp salt  

• 1 cup all-purpose flour  

• 4 large eggs (room temp)  

• 1 cup grated sharp cheddar (or Gruyère if you want to go classic)

  
  

  ➤ Optional: add a pinch of cayenne or garlic powder for extra flavor

Instructions

1. Heat the water + butter

In a medium pot, add water, butter, and salt. Bring it to a full boil. You want that butter melted and bubbling.

This is the part of the recipe where the smell already tells you it’s going to be good.

2. Add the flour all at once

Dump it in and stir quickly with a wooden spoon until it forms a smooth ball and pulls away from the sides.

It’ll look weird at first — like mashed potatoes that are confused about their identity — but trust the process.

Cook it for 1–2 minutes to get rid of excess moisture. This helps your puffs actually puff.

3. Add the eggs

Turn the dough out into a bowl and let it cool for about 3–4 minutes so it doesn’t scramble your eggs.

Add the eggs one at a time, mixing completely before adding the next.The dough will look broken… then shiny… then perfect. That’s normal.

If you have a stand mixer, you can let it do the arm work.

4. Fold in the cheese

Add your shredded cheddar or Gruyère. The finer the shred, the smoother the puff.

Try not to eat the dough. (I’m saying this for myself, really.)

5. Pipe or scoop

Transfer to a piping bag with a large round tip — or cut a ½-inch hole if you don’t feel like searching for the tip you swear you put away last time.

Pipe small 1–1.5 inch mounds onto a lined baking sheet.

You can also use a cookie scoop if piping isn’t your thing.

6. Bake

Bake at 400°F for 10 minutes, then reduce temp to 350 for 20 min.

Do NOT open the oven early — they’ll deflate faster than my confidence when my dough sticks to the banneton.

Serving Ideas

• Serve warm, always warm.

• Add chopped jalapeño or bacon.  

• Swap cheddar for Gruyère, Swiss, or a mix.  

• Brush with garlic butter for a garlic-knot vibe.  

• Make minis for holiday appetizer boards.

💬 Final Thoughts

These cheese puffs are one of those recipes that look fancy but are secretly easy, which is my favorite kind of kitchen magic. If you make them, tag me — I love seeing your creations!

If you need the tools I used in my video, they’re all linked above. (And as always, thank you for supporting my small business — those little affiliate pennies help keep my flour bin full!)