Gougères – Savory pastry puffs

12-16 small/8-10 big servings; 15 min preparation; 35 min cooking time.

These light and fluffy savory puffs are really amazing. They are made from choux pastry and you can add any cheese or herb of your choice. This time I made them with fresh thyme, olives and Parmesan cheese. This combination could never disappoint. 

These puffs are called Gougères and are originally made in France. Well, French don’t mess with their pastry. It’s so airy and delicious that you can’t get enough it. Just make sure that you are making enough so that everyone could enjoy.


  • 170 ml water
  • 70 g butter
  • 120 g all-purpose flour
  • 1/2 tsp ground nutmeg
  • 1/2 tsp mustard seeds
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 4 eggs
  • 2-3 tbsp fresh thyme
  • 2 tbsp black olives, pitted and minced
  • 2 tbsp ground Parmesan cheese
  • 2 tbsp Gouda or Gruyère cheese, shredded


Preheat the oven to 200 degrees C/400 degrees F. Cover a wide baking tray with parchment paper.

Heat water and butter in a small sauce pan. Bring to the boil and season with nutmeg, white pepper and salt. Add the flour and stir until fully incorporated. Cook the dough for 2 to 3 minutes.

When it starts making a film on the bottom, take the pan from the heat. Transfer to a bowl and let it cool for 5 min.

Start adding the eggs one at a time. Stir well before adding the next egg.

When the eggs are fully incorporated, add the thyme, minced olives and Parmesan cheese. Stir well.

Use an ice-cream scoop, a piping bag or two spoons to make small balls. I made mine a little bit bigger, but the size depends on you. Leave space between the balls, because they will rise.

When the dough is divided, sprinkle shredded Gouda or Gruyère cheese on top. Bake in the preheated oven for 25 min or until golden. Let them cool a little. Enjoy!

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