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  • Writer's pictureRobyn Nicole

Cheddar Parmesan Gourgéres

These are the perfect make ahead appetizer for your next party. Savory, bite size deliciousness. Did I mention they were addictive?




What you need:


  • 1/4 cup water

  • 1 cup milk

  • 1 stick (4 ounces) unsalted butter, cut into tablespoons

  • 1 cup all-purpose flour

  • 4 large eggs

  • 4 ounces shredded sharp cheddar cheese (about 1 cup)

  • 1/4 cup grated parmigiano reggiano

  • 1 teaspoon black pepper & salt

  • 1/4 teaspoon ground nutmeg


What you need to do:

Line two baking sheets with parchment paper. In a medium saucepan,  bring the water, milk & butter to a boil.


Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes. It should resemble mashed potatoes.


Turn off he heat & let cool for at least 5 minutes. Generously mix the eggs into the dough, one at a time, making sure they are fully incorporated. Add the cheese, salt, pepper & nutmeg.


Transfer dough into a piping bag. I recommend refrigerating the dough until fully cooled. It will be harder to squeeze out, but I find they puff up nicer if the dough goes into the oven cold. While its cooling, preheat the oven to 400°F.


Pipe the dough into mounds just shy of the size of a golf ball, about an inch apart. Place in the center rack of the oven. After about 15 minutes, check on them frequently. The bottoms can burn quickly. Its important that the entire puff is golden brown, or they won't stay up when they're cooled.


Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.




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