Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Easy Cheddar-Pecan Puffs

Adding cheese and nuts to a basic cream-puff dough gives you gougères, a sophisticated snack to serve with drinks

Fine Cooking Issue 54
Photos: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The trick to picking the right appetizer is choosing something that’s flavorful and substantial enough to be a partner to a glass of wine, but not too filling. You do your guests (and yourself) a disservice by filling them up with rich stuff before they sit down to the real meal. I have an excellent solution: cheese pastry puffs called gougères. I learned this recipe fifteen years ago in cooking school, and it’s become one of my signature dishes. Gougères are easy, delicious, and just a little bit different.

The only trick to baking gougères is to be sure to bake them enough. If they come out too soon, they’ll collapse as they cool because their structure won’t have fully set. They should be nicely browned all over, and the inside should be moist with a few “webs” of dough, but they shouldn’t be too eggy.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.