Black Pepper and Chive Gourgeres

from ButterYum
makes about 15


  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon granulated onion (or onion powder)
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons chopped chives
  • 2 ounces grated extra sharp cheddar cheese (or Gruyere)


  1. Preheat oven to 425F.
  2. Line a half sheet pan with a silpat liner.
  3. In a heavy bottom saucepan over medium-high heat, combine water, butter, salt, and granulated onion; heat until mixture starts to bubble.
  4. Lower the heat to medium-low and add flour, stirring  vigorously until a smooth paste forms and pulls away from the sides of the pan; continue stirring for a minute or two more.
  5. Remove from heat and allow mixture to cool slightly before using a whisk to incorporate the eggs, one at a time, beating well after each addition until no sign of egg remains. (for best results, be sure to use a whisk during this step)
  6. Stir in pepper, chives, and cheese.
  7. Use a #50 scoop (or 1 tablespoon) to portion about 15 choux puffs spaced evenly on the sheet pan.
  8. Bake for 15-20 minutes until deep golden brown.  
  9. Serve whole warm or cool before filling with chicken salad.

Note:  Pastry dough should be baked immediately.  Do not double recipe.  Dough can be frozen in individual portions and baked from directly from freezer (just increase baking time by a minute or two).  Gougeres can also be frozen after baking if wrapped very well.

To make a sweet version that you can turn into cream puffs:

  • omit granulated onion, black pepper, chives, and cheese
  • reduce salt to a pinch
  • add 1/2 teaspoon sugar
  • cool puffs completely and fill with homemade whipped cream