Appetizers/ Vegan

Savory Choux with cheese

Hello, hello !!

Today, I will share a classic of the French appetizers : the savory choux with cheese!

It is a savory puff pastry with grated cheese that you can eat warm or cold with a nice glass of Chardonnay for instance. This recipe is THE recipe !! You are going to love it !!

If you follow the recipe step by step very precisely, you’ll have nothing else but award winning savory choux !!

And that will only be the beginning of your happiness since you’ll be able to bake wonderful variations : with chorizo, olives or even dried tomatoes … Isn’t it the dream or what ?

Before starting with the recipe, it is important to add a few comments: piping is a key matter to get a smooth and generous shape. For the grated cheese version, I recommend the steel plain nozzle diameter 10 and for the chorizo, etc version I recommend the steel plain nozzle diameter 12 and the polyurethane pastry bag from De Buyer. This specific pastry bag will resist to the temperature of your mixture when piping, it is also very easy to handle. Having a great recipe without great material would be a shame … It is also mandatory to comply precisely with the quantities of each ingredient.

Ok, let’s bake ! The recipe Chef!! 😉

Savory Choux with cheese

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Serves: 25 pces Difficulty: Medium Price: $
Cooking Time: 1 hour


  • 140 g eggs (3 eggs medium size)
  • 80 g milk
  • 80 g water
  • 80 g butter
  • 90 g flour
  • 90 g grated cheese
  • 4 g salt
  • 2 g sugar



Melt the butter into a sauce pan with the milk and water then boil.


Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour, sugar and salt. Mix vigorously with a spatula until you get a homogeneous mixture.


Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.


Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.


Add the second egg and whisk. Then the third and whisk again. Your mixture must be smooth and homogeneous.


Add the cheese and mix.


Then put the pastry into your pastry bag and pipe on a silicon baking mat or a baking paper.


Pre-heat your oven at 160 degrees and put your choux in it for 35 minutes (a little bit longer if you make big ones, a little shorter if you make small ones). Do not open the oven door during that time !


After 35 minutes, make sure that your choux have a nice golden color (if not, leave them for a few more minutes while still watching).


When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.


I might insist but it's crucial to keep the right balance of weight between all the ingredients. Weigh your eggs first and adjust the other ingredients quantities if necessary.




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  • Reply
    Claire Marie
    Thursday November 16th, 2017 at 06:41 PM

    Pour le fromage, il s’agit aussi de grammes svp? ou de des? merci!

    • Reply
      Friday November 17th, 2017 at 12:18 AM

      Oui il s’agit bien de grammes … Pardon pour cette erreur de frappe ! 😉

  • Reply
    Friday February 1st, 2019 at 06:03 PM

    Bonjour et merci pour vos merveilles !
    Puisque vous dites que le grammage est très important, j’ai une question : quand vous parlez du poids des œufs, vous parlez AVES ou SANS coquille ?
    Merci !

    • Reply
      Friday February 1st, 2019 at 06:41 PM

      Bonjour Françoise et merci pour votre message ! Quand on parle du poids des œufs, c’est toujours sans la coquille. 😉 Bonne soirée !

      • Reply
        Friday February 1st, 2019 at 08:21 PM

        Merci. Je me permets de pousser jusqu’au 4/4.. Si on pèse les œufs sans la coquille comment fait-on ensuite pour les séparer afin de battre les blancs en neige…? Désolée si j’abuse mais pour une fois que je tiens une pro j’en profite !

        • Reply
          Friday February 1st, 2019 at 09:38 PM

          Certaines recettes vous demanderont un poids d’œuf entier ou le poids des jaunes ou des blancs séparément. Toujours l’un ou l’autre. Ici c’est le poids des œufs blanc + jaune. Il n’y a pas de blanc à monter.

  • Reply
    Friday February 1st, 2019 at 10:17 PM

    Merci beaucoup ??

  • Reply
    Monday July 6th, 2020 at 11:45 PM

    J’avais testé cette recette après votre premier live facebook. Moi qui craignait toujours la pâte à choux, vous voir le faire m’avait motivée.
    Et bien grand bien m’en a pris car c’était un délice!!
    J’ai évidemment réitéré l’expérience depuis.
    Trop bonnes ces gougères!

    • Reply
      Tuesday July 7th, 2020 at 10:21 AM

      J’en suis ravie Zineb ! Merci pour ce message !

  • Reply
    Sunday July 4th, 2021 at 03:10 PM

    Merci pour cette délicieuse recette ! J’ai une question concernant la congélation : faut-il les cuire à point, les laisser refroidir, les congeler puis les sortir quelques minutes avant consommation ou plutôt les cuire un peu moins, les congeler et les repasser au four 2/3 min avant de les manger ?

    • Reply
      Sunday July 4th, 2021 at 09:00 PM

      vous les faites cuire à point, une fois refroidie vous les congelez. Et vous laissez décongeler à température ambiante et vous les passez 2 min à 150 degrés pour leur redonner de la fraîcheur

      • Reply
        Monday July 5th, 2021 at 12:44 PM

        C’est noté, merci !

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