Cheesy choux puffs

Known in France as gougères, Allegra McEvedys delicious morsels are the perfect accompaniment to a glass of champagne
By Allegra McEvedy
Cheesy choux puffs
  • Rating:
  • Serves: 24 puffs
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 25 ml milk
  • 65 g butter, cut into small pieces
  • 125 g flour
  • 4 eggs
  • 1 tbsp dijon mustard
  • 50 g gruyère cheese, grated
  • 50 g parmesan, grated
  • couple pinches nutmeg


1. Preheat the oven to 180C/160C fan/gas 4 and lightly oil a baking sheet.

2. Heat the milk with an equal amount of water in a heavy-based saucepan. Add a large pinch of salt and the butter, then bring to the boil over a gentle heat.

3. As soon as the mixture begins to boil, take the pan off the heat and add the flour. Mix quickly.

4. Put the pan back on the heat and keep stirring for about 1 minute or until the paste comes away from the sides of the pan.

5. Turn off the heat and beat in 2 of the eggs with a whisk. Add the other eggs, one at a time, and then add the mustard, nutmeg, freshly ground pepper and a little more salt, if necessary, stirring until it is smooth.

6. Add three-quarters of the cheese into the pastry and mix until it has been incorporated.

7. Put the pastry into a pastry bag with a 1cm plain nozzle. (You can also simply use a teaspoon.) Pipe onto the prepared baking sheet, making the balls about 45cm in size and leaving space for them to puff up. Sprinkle a little of the remaining grated cheese onto each one.

8. Cook at the top of the oven for about 15 minutes, turning the tray halfway through.

9. Serve them warm with drinks.

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