These romantic Champagne and Parmesan Cheese Puffs are perfect with a glass of bubbly on a special night—or anytime you want to treat yourself.
I avoid most dairy in my daily life, but there are a few cheesy treats I simply can’t resist. Gougères top that list. Bite into one and you’ll understand why: a crisp exterior gives way to a light, airy, cheesy interior that’s fragrant and utterly addictive. They make a lovely appetizer for special occasions, adding a little elegance to any evening.
With a small child at home, we don’t go out often, so I like to create more elaborate, romantic dinners at home once our little one is asleep. When I plan those evenings, I pick dishes we don’t eat every day—carefully chosen bites that feel celebratory.
My favorite pairing for a night in: a bowl of warm Champagne and Parmesan Cheese Puffs alongside a glass of chilled bubbly, with soft jazz playing in the background. Simple, intimate, and delicious.
Gougères are also crowd-pleasers. If you serve these Champagne and Parmesan Cheese Puffs to friends or family, be prepared to make a double batch—these puffs disappear fast.
Versatile and easy to adapt. Gougères accept many cheeses and flavorings, so you can experiment once you’re comfortable with the basic technique. If you’re new to making them, consult a detailed step-by-step guide for technique and variations.
Champagne and Parmesan Cheese Puffs
36
cheese puffs
marie asselin (foodnouveau.com)
Ingredients
- 1/2 cup 125 ml water
- 1/2 cup 125 ml Champagne (any dry sparkling wine works)
- 3 tbsp 42 g unsalted butter, diced
- 1/2 tsp 2 ml kosher or fine sea salt
- 1 cup 125 g all-purpose flour
- 4 large eggs
- 1 cup 56 g finely grated Parmesan (Parmigiano-Reggiano recommended)
- 1/2 tsp 2 ml fresh thyme leaves
- Freshly ground black pepper
- 1 egg yolk beaten with 1 tbsp 15 ml water, for brushing
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a medium saucepan over medium heat, combine the water, Champagne, butter, and salt. Heat until the butter melts and the mixture simmers—no need to reach a full boil. Add the flour all at once and stir vigorously with a wooden spoon until the flour absorbs the liquid and the dough forms a ball, pulling away from the pan sides (30 seconds to 1 minute). Continue stirring over heat until a film forms on the pan bottom and the dough is no longer sticky, 1–2 minutes more.
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Remove the pan from heat and let the dough cool in the pan for 2–3 minutes.
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Transfer the dough to the bowl of a stand mixer or to a large bowl if using a hand mixer. Beat in the eggs one at a time. The mixture may look curdled after each addition but will come together as you beat. Ensure each egg is fully incorporated before adding the next.
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When all eggs are incorporated the dough will be thick yet creamy. Fold in the Parmesan, thyme, and a few grinds of black pepper.
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Portion the dough using a small 0.5-oz (1 tbsp) cookie scoop for uniformly round puffs, or pipe the dough with a pastry bag fitted with a large round tip. Place mounds about 3 inches (7 cm) apart on the prepared sheets. If needed, dampen fingertips to smooth peaks for rounder shapes.
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Note: All puffs may not fit on one sheet. Keep remaining dough chilled while the first batch bakes.
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Brush each puff lightly with the egg wash. Bake until golden brown, about 22 minutes. The puffs should feel firm but still slightly moist inside.
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Transfer the puffs to a wire rack to rest. They will deflate slightly as they cool; if they collapse dramatically they were likely underbaked—add a few more minutes next time.
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Serving: Serve hot or warm. You can make the puffs several hours ahead: cool completely on a rack, store in an airtight container at room temperature up to 24 hours, and rewarm in a 325°F (160°C) oven for 5–10 minutes before serving.
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Freezing raw puffs: Portion the dough onto a parchment-lined sheet, freeze until firm, then transfer frozen mounds to an airtight freezer bag for up to 1 month. Bake from frozen, adding 5–8 minutes to the baking time.
Notes
Did you make this?
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