parmigiano reggiano Gougères
Parmigiano Reggiano Gougeres
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A light, fluffy choux bun flavoured with Parmigiano Reggiano. A perfect party appetiser.

Course: Appetizer
Cuisine: French
Keyword: Parmigiano Reggiano Gougeres
Servings: 30
Author: Laura Scott
  • 125 ml water
  • 40 g unsalted butter
  • large pinch of sea salt
  • 60 g plain flour
  • 2 medium eggs
  • 80 g Parmigiano Reggiano
  • 1/2 tsp smoked paprika
  1. Pre-heat the oven to 200 degrees

  2. Place the water, butter and salt in a medium saucepan and bring the mixture to the boil then remove immediately from the heat

  3. Add in the flour all at once and mix until it thickens and comes away from the side of the pan in one lump

  4. Cool the mixture for 3 minutes

  5. Add in the eggs, one at a time, and beat well so the eggs become incorporated and blend into the mixture to form a smooth dough

  6. Next, add the Parmigiano and the smoked paprika. Place the mixture into a large piping bag or use two teaspoons to shape walnut sized pieces of the choux mix onto a couple of lined baking trays

  7. Bake for 20-25 minutes until golden in colour

  8. Eat while warm. Any leftover gougeres can be frozen and re-heated in a warm oven for 10 minutes.