Truffle Butter Gougeres- cheese puffs

Pat Duran


This is a D'Artagnan Staff recipe and boy are they good! I just had to share their quick and easy recipe with you.
These are very much like cream puffs without the cream just cheese and truffle butter and truffle oil. So good!


★★★★☆ 2 votes

makes about 2 dozen -depends on how big you cut them.
10 Min
30 Min


  • 1 c
  • 1 c
  • 7 Tbsp
    black truffle butter(get at trader joe or whole foods)
  • 3/4 tsp
    coarse sea salt
  • 1 1/2 c
    all purpose flour,plus 1 tablespoon
  • 1/4 tsp
    black truffle oil
  • 4 large
  • 1 3/4 c
    gruyère cheese, finely grated
  • ·
    freshly-ground black pepper, to taste

How to Make Truffle Butter Gougeres- cheese puffs


  1. Preheat oven to 350^. Line baking sheets with silpat mats or parchment paper;set aside.
  2. In a medium heavy bottomed pot heat over medium-high heat, add milk, water, truffle butter and salt. Bring to a boil.
    Add flour, all at once.
    Cook, stirring constantly with a wooden spoon, until dough comes together and creates a film on bottom and sides of the pan, 5 to 10 minutes.
  3. Remove from heat. Transfer to the bowl of a stand mixer with the paddle attachment, allow dough to cool about 5 minutes.
  4. Add eggs one at a time, mixing after each addition. Add truffle oil.
    Finished dough should form peaks that droop over and are smooth and glossy.
  5. Drop 1 Tablespoon sized balls of dough onto the prepared pans or use a small cookie scoop or piped with a pastry bag.
    Top each with a large pinch of Gruyère. Season with pepper,if desired.
  6. Place in oven and bake until puffed and golden brown, rotating pan mid baking, about 30 minutes.
    Serve warm or at room temperature.

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