Havarti Cheese Puffs (Gougères)
Light and crisp, loaded with aged havarti, these cheese puffs are outrageously addicting! Give them a try.
So you know how much I love eclairs, and sweet crème puffs. I’ve shared my fair share of different variations here on the blog. (Tiramisu eclairs, anyone?)
I had absolutely no idea that you could make savory version of these delicately light pastry. Up until couple months ago that is. Gougères, they called it. Such a fancy name for super simple, yet delicate pastries. If I hadn’t read the recipe, I’d have easily pass them. To be honest, I don’t even know how to pronounce that word. So let’s just call these cheese puffs, ok?
Just as sweet crème puffs, we’ll start with a simple pâte à choux dough. Again don’t be fooled by that fancy name, it’s simple twice cooked pastry dough made of butter, egg, flour and water. Plus, we add a little bit of dill, paprika and havarti cheese to make them savory and delicious!
Speaking of cheese, you can use any kind of hard cheese here. I happened to have some aged havarti on hand and that’s what I used. Slightly sharp flavor came through beautifully. I think extra sharp cheddar cheese would be fantastic as well.
It’s best to serve these cheese puffs warm. If you make them in advance, simply warm them up in the oven for 10-15 minutes.
By the way, remember my cheese platter for two? These puffs are perfect accompaniment to that!
Have you ever made pâte à choux before?
Havarti Cheese Puffs/ Gougères
Light and crisp, loaded with aged havarti, these cheese puffs are outrageously addicting! Give them a try.
Yield: 84 mini puffs
Ingredients:
- 4 tablespoons (55gr) unsalted butter
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 2/3 cup (80gr) all-purpose flour
- 3 large eggs, at room temperature
- 3oz Aged Havarti cheese, finely grated
- 1 egg yolk for egg wash
Directions:
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
- In a medium saucepan, combine 2/3 cup (150ml) of water, butter, spices and salt and bring the mixture to a boil over medium high heat. Once the butter is melted and mixture is boiling, add the flour all at once, reduce the heat to medium. Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3 minutes until light crust forms on the bottom of the pan.
- Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. (Alternatively, you can use a wooden spoon, it’ll just take a bit longer. Mixer is not required here!) Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. The dough should not be too runny, yet not too thick. Stir in the grated cheese.
- Transfer the batter into a pastry bag and pipe into 1-inch rounds couple inches apart. Level peaked tops with wet fingertip, if needed.
- Bake for 20 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up. Transfer the shells onto a cooling rack to cool completely. (If the puffs fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.)
- It’s best to serves these cheese puffs warm, but you can make them ahead and simply warm them up in the oven for 10-15 minutes before serving.
- Store in airtight container at room temperature for up to 3 days.
For step-by-step photos and additional notes, read the post above.
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Do you think Stilton would work in this recipe
Hi, Sue! If it was me, I probably wouldn’t like it. Even though I like blue cheese, I think sharp cheddar, aged havarti, or asiago would be best.
These look so tasty! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
Thanks, Pauline!
Those look absolutely delicious, I’m going to have to try them.
Just dropping in from Creative Ways Link Party.
Have a great day, Kelly.
Thanks, Kelly!
I am popping in from the link-up and just wanted to say that your blog is beautiful. Not sure why, but I have always been scared of pâte à choux. This seems like a great tutorial!
Aww, thanks so much, Suzanne! No need to be scared of pâte à choux, it’s very easy and super versatile dough. You’ll love it.
Savory baked goods are ALWAYS a good idea! Pinning!
Yay, thanks for pinning, Jessy! 🙂
These look like the perfect appetizer! I love how light and airy they look, gorgeous
Thanks, Carmella!
Oh I’ve been waiting for this recipe because I love havarti! You said you were going to post this, yay and thank you!!! Gorgeous cheese puffs, Shinee. This is real party food!!!
Thanks so much, Allie! Hope you try them soon.
I might have to throw a party just so I can make these 😉
No party is required, Liz! It’s just you’ll end up eating them by yourself! 🙂
I lvoe that you compared this to eclairs–it made me so want this savory version. Although anything with Havarti was already a winner in my book 🙂
Hope you’ll give this a try, Kristen! They’re so very good!
I bet these would be awesome with Gruyere! I have never made a pâte à choux before, but I think Im going to have to try.
Gruyere would great too, Julie! I’m going to try that next. Definitely try making pâte à choux. It’s so easy and versatile dough! Thanks for stopping by!