French Choux pastry bites with parmesan cheese


  • • 1/2 cup water
  • • 3 tablespoons butter
  • • 1/4 teaspoon cayenne pepper
  • • 1/2 cup all-purpose flour
  • • 2 eggs
  • • 1/2 cup finely grated Parmesan, about 2 ounces


  1. Preheat oven to 425 degrees F.
  2. Combine water, butter, and cayenne pepper in a sauce pot and put over medium-high heat until the butter melts.
  3. Dump the flour in all at once and stir quickly until the dough pulls away from the sides of the pot.
  4. Remove from heat and let sit for 2 minutes to cool.
  5. Add one egg and beat again until incorporated, by hand or with a mixer.
  6. Once fully incorporated and smooth, add the other egg and mix again.
  7. Add all but 2 tablespoons of the cheese and mix.
  8. Cover a baking sheet with parchment paper.
  9. Use two spoons or a pastry bag to make cherry-tomato-sized balls of dough, spaced 1 inch apart. You should get about 30 balls.
  10. Top each with a pinch of the remaining cheese
  11. Bake for 10 minutes at 425 then reduce heat to 375 and bake another 20-25 minutes until golden brown.
  12. Remove from oven and cool on racks.


For a drier, lighter gougere more suitable for filling, poke a hole in the bottom of each puff with a skewer and let cool.

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