| | | | | | | |

Gougeres -Cheese Puffs and Cream Cheese Spread with Filipino Chorizos

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


Start any celebration with these tiny puffy, buttery and flakey Gougeres- Cheese Puffs and a Cream Cheese Spread with Filipino Chorizos. These were perfect to pair with the Beef Roasted in Thyme & Red Wine and the Baked Ham . After sampling the first crunchy pastry, I knew I had a winner here.

Recipes have a way of coming to me full circle. These gorgeous gougeres came to me via two friends, Jenni Field my Pastry Chef Online friend and Judith, a former colleague from my ad agency days.  Pastry Chef Online’s Jenni demonstrated on a Google+ hangout how to make choux pastry or cream puffs. The same day, my longtime friend Judith, suggested I try Alain Ducasse’s Gougeres which she often makes. Taking the cue from two good friends who knew their way around the kitchen, well, how could anything go wrong with these gougeres, I said to myself.




The pastry was quick and easy to do. All I had to do was whisk, blend and stir over the stove top. Once I piped them into round mounds, these gougeres baked beautifully and the buttery aromas were so enticing. I had to resist the urge to pop one in my mouth as soon as they came out of the oven. To curb my impatience, I started to blend the cream cheese dip with the sweet Filipino longaniza and fiery Spanish chorizos. The thick, creamy paste was a good base to the spicy sausage combinations.

When the gougeres were baked, I sliced them open and spread thick layers of the cream cheese packed with chopped chorizos. They were warm, crisp, tiny treats packed with a multitude of flavors and tasted like a dream.



Gougeres- Cheese Puffs and Cream Cheese Spread with Filipino Chorizos

Gougeres- Cheese Puffs and Cream Cheese Spread with Filipino Chorizos are tiny pastries that are similar to cream puffs. I filled them with a creamy cheese and spicy sausages spread – the Filipino longaniza, a Spanish chorizo, plus a sprinkling of scallions. These crisp, airy gougeres were perfect to pair with the Beef Roasted with Thyme and Red Wine, and the Baked Ham (from previous blog posts). This recipe was adapted from Alain Ducasse in Food and Wine and made 40 to 45 bite-sized pieces. The Asian in America recipe for the cheese spread yields 1 ½ cups..
Cook Time22 minutes
Total Time22 minutes
Course: Appetizer, Brunch, Merienda, Side Dish, Snack
Cuisine: American, Asian, Filipino
Keyword: Gougeres Cheese Puffs with Cream Cheese Spread
Servings: 6 people
Calories: 165kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 2 Large Baking Sheets


  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup chilled unsalted butter cut into tablespoon-sized pieces
  • 1/8 teaspoon coarse salt
  • 1 cup all purpose flour
  • 4 whole large eggs
  • 1 cup shredded cheddar cheese
  • 1 Tablespoon freshly grated parmesan cheese for sprinkling
  • 1/8 teaspoon ground black pepper
  • 1 package (8 ounces) Philiadelphia cream cheese softened, for the spread
  • 1 whole piece cooked Filipino longaniza (cured sweet pork sausage) chopped fine, for spread (from Asian markets or make your own)
  • 1 whole piece (4 ounces) Spanish chorizo (Spanish sausage) chopped fine
  • 1 stalk scallions chopped, for cheese spread


  • To make the gougeres: Preheat the oven to 400 F. Line two baking sheets with parchment paper. Set aside.
    In a medium saucepan, combine water, milk, butter and salt. Bring to a fast rolling boil. Add the flour and quickly stir with a large wooden spoon. The dough should become smooth. Keep stirring over low heat for about 2 minutes more till the dough pulls away from the pan.
  • Transfer the dough to a bowl. Allow to cool for 1 to 2 minutes. Using a mixer, beat the eggs into the dough, one at a time. Beat well. Add the shredded cheddar cheese and pinch of pepper.
  • Place the dough into a pastry bag with a half inch round tip and pipe tablespoon-sized round mounds on the baking sheets. Measure each to be 2 inches apart, giving room to rise and when baked. (Instead of pastry bags, I often use plastic Ziploc bags and cut off the tips to pipe the dough).
  • Sprinkle the round dough mounds with parmesan cheese. Bake in the preheated 400 F degree oven for 22 minutes or till gougeres are puffed up and golden.
  • When baking is completed, place the gougeres on a bake rack to cool down for 10 to 15 minutes.
  • Slice the gougeres horizontally in half, then keep them closed when serving. Serve warm in a large bread basket paired with the Filipino Chorizo and Cream Cheese Spread on the side.
  • While gougeres are baking make the cheese spread: Mix the softened cream cheese, chopped Filipino longaniza, Spanish chorizo, scallions. Blend well and place in a small bowl. Cover with plastic wrap and refrigerate till ready to serve with the freshly baked gougeres.
  • Serving suggestions: Serve these Gougeres - Cheese Puffs with Filipino Chorizos and Cream Cheese Spread together with my son Tim's Beef Roasted in Thyme and Red Wine (see previous blog post) or the Baked Ham I made (my guest post on Homemade Quirk).
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
  • Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.


Serving: 1g | Calories: 165kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Similar Posts


  1. Hooray! Yes, when you get inspiration from 2 sources almost simultaneously, it’s a good idea to just run with it! And run with it you did!

    Cheese and chorizo?! That’s just the very best kind of craziness, BA! Love these:)

    1. Thanks, Jenni! These Gougeres were terrific. Thanks to your Google+ demo on profiteroles, I picked up on the Alain Ducasse recipe quickly. The chorizos spread – well, I had leftover Spanish chorizos and Filipino longanizas, so yes, I just ran with it. Thanks for the blog visit ~ always a treat to have you over 🙂

    1. Thanks, Nami! That’s so kind of you to say that. It just like making cream puffs. If you watch the Google+ cooking demo of Pastry Chef Online Jenni Field she shows how easy it is to do. Your kids will love it 🙂

  2. Oh goodness me, this dip lovin’ girl would devour that whole bowl! I love how you complimented the dip with cheese puffs, gorgeous! Hugs, Terra

    1. Hi, Terra. Thanks for the sweet comments. Oh, that Jenni girl convinced me to make these gougeres after I saw her live demo video on profiteroles. And this dip, well, my pal Judith suggested it. Good friends and good food ~ I am blessed to have you all in my life. Hugs back 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating