Smoked Provolone Gougeres Recipe

If you want to serve elegant, bite-sized rolls this holiday season, try Smoked Provolone Gougères (pronounced goo-zshair). These savory French cheese puffs are airy, flavorful, and simple to prepare. They use pâte à choux—classic choux pastry—which sounds fancy but is straightforward once you know the basic steps.

Classic Gougères For Your Holiday Party
Smoked Provolone Gougères Recipe
Ingredients for savory gougères
How to make savory cheese puffs
How to serve cheesy gougères
Storage
Frequently Asked Questions
More Pastry Recipes
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Classic Gougères For Your Holiday Party

These gougères make an ideal appetizer for holiday dinners, book club gatherings, wine tastings, or any occasion that calls for an easy, cheesy snack. The dough comes together quickly on the stovetop, and they bake into crisp, hollow puffs perfect for serving warm or at room temperature.

To keep cleanup minimal, mix the dough in one pot and pipe directly onto a baking sheet. Use a pastry bag with a large star tip for a classic look, or a zip-top bag with the corner snipped off if you prefer. Gougères can be baked the day you serve them or reheated briefly; they remain delicious even at room temperature.

Smoked Provolone Gougères

Light, fluffy French cheese puffs with a smoky provolone twist. Perfect as an appetizer or party snack.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 15

Ingredients

1 cup water (235 grams)
1/2 cup butter (1 stick or 110 grams)
1/2 tsp salt
1 cup all-purpose flour (145 grams)
4 large eggs
2 cups smoked provolone cheese, shredded (170 grams)

Substitutions: Smoked provolone gives a pleasant smoky note, but you can use Gruyère, cheddar, Swiss, or a blend of cheeses depending on taste.

Instructions

Preheat: Preheat the oven to 450°F (235°C).
Boil: In a medium pot, combine the water, butter, and salt. Bring to a boil over high heat. Remove from heat, stir in the flour until fully incorporated, then return the pan to medium heat and cook for 1–2 minutes until the dough becomes slightly golden and pulls away from the sides of the pan.
Stir: Remove the pan from the heat and let the dough cool for about 5 minutes. Add the eggs one at a time, stirring thoroughly after each addition until the mixture is smooth and cohesive. Stir in the shredded cheese until well blended and a smooth dough forms.
Pipe: Transfer the choux dough into a pastry bag fitted with a large star tip, or use a zip-top bag with a corner snipped off. Pipe 2-inch rounds onto a Silpat- or parchment-lined baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated 450°F (235°C) oven for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes, until the gougères are puffed and golden. Remove from oven and cool slightly before serving.

Nutrition (per serving)

Calories: 163 kcal • Carbohydrates: 7 g • Protein: 7 g • Fat: 12 g

Note: Nutrition information is an approximation.

Additional Info

Course: Appetizer

Cuisine: American / French-inspired

Try the Recipe

If you make these gougères, consider rating the recipe and saving it for later. They showcase well on a party table and pair beautifully with wines and charcuterie.

Ingredients for savory gougères

Water
Butter
Salt
All-purpose flour
Eggs
Smoked provolone cheese

Substitutions: Any shredded cheese you enjoy will work—Gruyère, cheddar, Swiss, or a mix will all yield excellent results.

See the full recipe card above for exact amounts and times.

How to make savory cheese puffs

Preheat: Heat oven to 450°F (235°C).
Boil: Bring water, butter and salt to a boil. Remove from heat, stir in the flour, then return to heat briefly until the dough is slightly golden.
Stir: Cool for 5 minutes, then add eggs one at a time, incorporating fully. Stir in cheese until smooth.
Pipe: Pipe 2-inch rounds on a lined baking sheet.
Bake: Bake 5 minutes at 450°F, reduce oven to 350°F (175°C) and bake a further 20 minutes until puffed and golden.

How to serve cheesy gougères

Serve gougères warm or at room temperature. They make a refined appetizer and pair well with soups such as French onion, or with a cheese and charcuterie board. Try them with cured meats, fresh berries, olives, or alongside a crisp salad. Their hollow interior also invites creative fillings—think herbed cream cheese, smoked salmon mousse, or a small spoonful of pâté for an elegant bite.

Storage

Leftover gougères keep up to 3 days in an airtight container at room temperature. For longer storage, freeze baked gougères or unbaked choux dough in a sealed bag for up to three months. Reheat cooked gougères gently in short microwave intervals or warm them in a 300°F oven until heated through. If using frozen dough, thaw before piping and baking for best results.

Frequently Asked Questions

What does gougères mean?

Gougères are choux pastry puffs flavored with cheese. The name refers specifically to this cheesy version of pâte à choux.

What is choux pastry?

Choux pastry is a light dough made from water, butter, flour, and eggs. It relies on steam rather than yeast or baking powder to puff during baking, creating airy shells used for items like éclairs, cream puffs, and gougères.

What is the best cheese for gougères?

Traditionally Gruyère is used, but smoked provolone, cheddar, Swiss, or a blend of cheeses are all excellent choices depending on the flavor profile you want.