Bacon and Cheddar Cheese Puffs - Gougeres

Mar 24, 2009 by kiteless | 6 Comments| Share it:   



2 ratings


Buttermilk-ranch, Bacon and Cheddar Gougeres aka Cheese Puffs

I wanted to make something high-end out of bacon-cheddar-ranch. So I thought - GOUGERES! also known as Cheese Puffs. Upscale snack food. Gougeres are made from pate-a-choux, they’re basically savory cream puffs. Crispy on the outside, and hollow and creamy on the inside. And boy oh boy were these good.


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 12

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  • 3/4 cup buttermilk
  • 5 TB butter
  • 1 cup flour
  • 3 eggs
  • 2 strips bacon diced
  • 1 cup cheddar shredded
  • 1/2 tsp fresh thyme minced
  • 1 tsp fresh basil minced
  • 1/2 tsp buttermilk dressing base powder
  • salt
  • fresh ground pepper

Step 1

Preheat oven to 425. Dice bacon very small, and cook in a small skillet until very crispy. Place on a paper towel to drain.


Step 2

In a medium saucepan over low heat, melt the butter in the buttermilk. When melted, dump in the flour all at once.


Step 3

Stir briskly with a wooden spoon until dough comes together.


Step 4

Add eggs one at a time, whisking constantly until blended. Turn off heat, and continue whisking until cohesive and a little bit of a sheen develops.


Step 5

Add in bacon, herbs, cheese, dressing-base, fresh ground pepper and 1/4 tsp salt. Drop by rounded tablespoons onto a silpat-lined cookie sheet. Smooth out the edges with the back of a wet spoon, or wet fingers. Bake in the oven for about 10 minutes, or until starting to brown and puffed. Reduce heat to 350 and bake for an additional 15 minutes, or until golden brown. Remove from oven and turn off the heat, poke bottoms of gougeres / cheese puffs with a toothpick or chopstick to let additional steam escape, and put back in the oven (still off!) for another 15-20 minutes to dry out a tad.


Step 6

Serve the gougeres / cheese puffs warm or at room temp. Keeps really well in an air-tight container for several days, simply rewarm in a 350 degree oven for a few minutes.

Now that you have learned how to make bacon and cheddar cheese puffs - gougeres, please be sure to view these other cheese recipes. Also, you will love these French recipes.


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user does not have an avatar Arbitrary Reader

Mar 01, 2010

Steps 3 and 4 are slightly confusing. You say to bring the dough together in the first step then you say to add eggs and whisk together? How are you whisking the eggs into the dough? Or am I missing something?

Visual Recipes

Mar 01, 2010

I just checked similar recipes around the net and you do just whisk the eggs into the dough. Just add the eggs in one at a time while whisking and the dough should start breaking up and blending together.

user does not have an avatar Farhana Pesy-Matias

Aug 31, 2010

I love it.

user does not have an avatar Dave

Nov 16, 2011

I made these and they tasted kind of bland, like they might only taste good with butter. They were soft on the inside which was good.

user does not have an avatar harley

Dec 08, 2011

If I want to keep the cheese puffs for the next day do i refrigerate them or no?

Visual Recipes

Dec 08, 2011

Harley - I would refrigerate them to be safe. Then when you want them just throw them in a toaster oven to reheat.

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