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A plate piled with golden cheese gougères topped with grated parmesan and thyme, with parmesan wedges in the background
Choux Pastry

Parmesan Gougères

Prep 20 min Cook 25 min Total 45 min Servings 24

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Drying the dough on the heat before adding eggs is what lets it puff hollow instead of baking dense.

Ingredients

Method

  1. 01

    Bring water, butter and salt to a boil. Dump in the flour all at once and stir hard over the heat until the dough pulls from the pan sides and films the bottom, about 2 minutes — that dried film is what lets the dough hold air once it puffs.

  2. 02

    Cool the dough 5 minutes, then beat in eggs one at a time until glossy and it falls off the spoon in a thick ribbon.

  3. 03

    Fold in 1 cup of the cheese and the thyme.

  4. 04

    Spoon or pipe mounds onto a lined sheet. Top each with the remaining cheese.

  5. 05

    Bake at 425°F for 15 minutes, then 375°F for 10 more, without opening the door — they'll deflate if the oven cools too fast. Pull when puffed and deep gold.

Notes & swaps

  • Drying the dough on the heat before adding eggs is what lets it puff hollow instead of baking dense.
  • Gougères freeze well unbaked; bake straight from frozen, adding a few extra minutes.

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