Truffle Cheese Gougères Two Ways

Serves: Makes about 40

Truffle Cheese Gougères Two Ways
Truffle Cheese Gougères Two Ways Truffle Cheese Gougères Two Ways

I have developed a dangerous addiction to Marks and Spencer Truffle Cream Cheese and, having found some truffle flavoured gouda the other day, a little recipe seed was sown in my brain: what if I could use both to flavour one of my favourite aperitif snacks, namely cheese gougères. Here, the cheesy choux pastry is both baked and deep-fried. The baked puffs are stuffed with the truffle cream cheese but if you can’t find the truffle flavour you can always use plain cream cheese-and perhaps add some chopped herbs or crushed garlic.


  • 130g plain flour
  • 30g butter, cut into 1cm pieces
  • 225g water
  • 3 medium eggs, beaten
  • 75g truffle-flavoured gouda or similar, grated
  • ¾ teaspoon truffle salt
  • About 600ml vegetable oil for deep frying
  • 2 x 140g pots Truffle Cream Cheese (Marks and Spencer)
  • 2 tablespoons mayonnaise
  • To serve, cayenne pepper
Truffle Cheese Gougères Two Ways


  1. Heat the oven to fan oven 190°c, mark 6. Line a large baking tray with non-stick baking parchment. Sift the flour into a bowl and set aside. Put the butter and water into a saucepan and warm over a low heat until the butter has melted. Don’t let the water boil.
  2. When the butter has melted turn the heat up and bring the liquid to a rolling boil. Take off the heat and quickly add the flour, beating the mix until a smooth dough is formed. Return to the heat and cook for one minute. Take off the heat and transfer the choux pastry to a mixing bowl. Leave to cool for 10 minutes.
  3. With an electric whisk (you can use a wooden spoon but it’s hard work) slowly beat in about a quarter of the egg. When the choux pastry is smooth beat in a little more egg and continue until the mixture is of dropping consistency ie. like a victoria sponge cake batter. It is better if the choux is a little stiff rather than loose. If you don’t use all the egg don’t worry. Stir in the grated cheese and salt.
  4. Spoon the mixture into a piping bag and pipe out 20 little choux buns, about half the mixture, onto the prepared baking tray. Sprinkle the tray with a little water (steam will help the rise) and bake in the oven for 15-20 minutes until the gougères are puffed, firm and golden brown. Transfer to a wire rack to cool. Make a little hole in the base of each gougère.
  5. For the remaining mixture, heat the oil in a deep-fryer or deep saucepan to 180°c. Carefully pipe in centimetre long pieces of choux pastry-don’t overcrowd the pan. Fry for about 5 minutes until puffed and golden brown. Remove with a slotted spoon and drain on absorbent paper. Continue in this way for the rest of the choux pastry.
  6. To serve, mix the cream cheese with the mayonnaise and spoon into a piping bag fitted with a narrow nozzle. Pipe the mixture into the holes made the base of each gougère. Dust the fried gougères with a little cayenne pepper and serve with the stuffed gougères. 
Truffle Cheese Gougères Two Ways