These warm, airy gougères are the kind of cozy bite you serve when you want something simple yet a little special. Sharp Parmesan and freshly cracked black pepper give each puff a savory depth, while the light choux texture keeps them effortless to enjoy. They come together quickly and bake into golden pillows perfect for gatherings or quiet nights at home.
Ingredients
- 1 cup water
- 6 tbsp unsalted butter
- 1/2 tsp fine salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup finely grated Parmesan cheese
- 1 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, heat the water, butter, and salt over medium until the butter melts and the mixture begins to simmer.
- Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan, about 1-2 minutes.
- Remove from heat and let the dough cool for 2-3 minutes, then beat in the eggs one at a time until glossy and smooth.
- Stir in the Parmesan and black pepper until fully incorporated.
- Scoop or pipe small mounds (about 1 tbsp each) onto the baking sheet, spacing slightly apart.
- Bake 20-22 minutes, or until puffed and lightly golden.
Tip
For the best lift, avoid opening the oven door early. Let the gougères bake undisturbed so they rise beautifully.
Enjoy these warm as soon as they’re out of the oven, perfect for snacking or sharing.
Black Pepper Parmesan Gougères
- Total Time: 32 minutes
- Yield: About 24 gougères 1x
Description
Warm, airy gougères made with Parmesan and black pepper for a simple, savory bite.
Ingredients
1 cup water
6 tbsp unsalted butter
1/2 tsp fine salt
1 cup all-purpose flour
4 large eggs
1 cup finely grated Parmesan cheese
1 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium saucepan, heat the water, butter, and salt over medium until the butter melts and the mixture begins to simmer.
3. Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan, about 1-2 minutes.
4. Remove from heat and let the dough cool for 2-3 minutes, then beat in the eggs one at a time until glossy and smooth.
5. Stir in the Parmesan and black pepper until fully incorporated.
6. Scoop or pipe small mounds (about 1 tbsp each) onto the baking sheet, spacing slightly apart.
7. Bake 20-22 minutes, or until puffed and lightly golden.
Notes
Let the dough cool briefly before adding eggs for a smoother mixture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French