Parmesan Gougeres (Cheese Puffs)

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These Parmesan Gougères are light, airy cheese puffs made with a classic choux dough and packed with finely shredded Cello Parmesan. They bake up crisp on the outside and soft inside, with a hint of nutmeg and black pepper for a cozy, savory finish. Serve them warm with Pomi Chopped Tomato and Basil sauce for an easy holiday appetizer that feels elegant but comes together with simple ingredients.

About 24 gougères

20 minutes

Directions

1. Prepare the Liquid Base:
   In a small saucepan, combine the water, milk, and butter. Cook over medium heat until the butter has completely melted and the mixture is well combined. 
2. Incorporate the Flour:
   Reduce the heat to low. Add the flour to the saucepan all at once, stirring vigorously with a wooden spoon. Stir until a cohesive dough forms and pulls away from the sides of the pan. Continue cooking for 2–3 minutes to eliminate the raw flour flavor. A slight skin should form on the bottom of the pan. 
3. Cool the Dough:
   Transfer the dough to a mixing bowl and let it cool for 2 minutes. This prevents the eggs from cooking when added. 
4. Add the Eggs:
   Add the eggs one at a time, stirring thoroughly after each addition. The dough should become smooth and glossy. After the third egg, check the consistency. The dough is ready when it flows off the spoon like lava and forms a “V” shape at the tip of the spoon. If necessary, add part or all of the fourth egg to reach this consistency. 
5. Incorporate Cheese and Seasoning:
   Once the dough has reached the correct consistency, stir in the finely shredded Parmesan cheese, salt, pepper, and nutmeg until evenly combined. 
6. Preheat the oven to 400 F. 
7. Prepare for Baking:
   Transfer the dough to a piping bag fitted with a round tip. Pipe tablespoon-sized mounds onto a baking sheet lined with a silicone baking mat or parchment paper. Leave about 2 inches of space between each mound. Use a wet finger to smooth out any peaks. 
8. Bake:
   Bake the gougeres for 20–25 minutes, or until puffed and golden brown. Do not open the oven during baking to ensure they rise properly. 
9. Cool and Serve:
   Remove the cheese puffs from the oven and let them cool completely. Transfer to a serving platter and sprinkle with additional finely shredded Parmesan cheese. 
10. Dip into warm Pomi Chopped Tomato and Basil sauce, for an Italian twist!