Pate Choux or cream puff dough can be sweet or savory; in this version we add cheese and herbs to make a savory gougere


  • 1 batch of Cream Puff dough
  • 1 cup grated Swiss cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon fresh thyme leaves
  • Filling Ingredients
  • Two 8oz. container of Mascarpone Cheese
  •  6-8 garlic cloves , roasted.
  • Salt, Pepper
  • 3 slices pancetta
  • 2 cups balsamic vinegar
  • Ingredients


  1. We will use the same recipe for the bigne cream puffs but will add with the last edition of beaten egg,
  2. Proceed as for forming the bigne but make them a bit smaller as for an appetizer.
  3. Gougere Cheese Filling
  4. For the filling
  5. Mash roasted garlic cloves, combine with cheese
  6. Salt, pepper to taste
  7. Saute pancetta until crispy, drain, set aside
  8. On medium heat, reduce balsamic vinegar until syrupy - 20-30 mins, approximately, or until consistency desired - remove from heat and let cool.
  9. Spoon 1-2 tbs cheese filling into bottom half of bigne
  10. Top with pancetta
  11. Add bigne top
  12. Drizzle with Balsamic vinegar
  13. Fills 8-10 small bigne.

This recipe was featured on Season 24 - Episode 2413.

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