France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!




Gougeres are airy French cheese puffs flavored with gruyere cheese and a hint of nutmeg. They are surprisingly super easy to make and delicious nibbles to serve before or with a meal. Everyone loves them - they usually go in minutes so prep to make a bunch! Bon appetit!

Serves 24-30  l  Difficulty: easy  l  Prep time: 15min  l  Total time: 45min


1 cup water

7 tablespoons unsalted butter

1/2 tablespoon salt

1 pinch sugar

1¼ cup flour

4 large eggs (up to 5 eggs)

1¼ cup grated Gruyère

Fresh pepper


1. Preheat the oven to 450F (240C). Line two baking sheets with parchment paper.

2. In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated. (If the ball forms more quickly, continue to cook and stir for a full 2 minutes.)

3. Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly (a hand-held mixer will do too!).

4. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk.

5. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.

6. With a teaspoon, make one-tablespoon mounds of the gouger batter on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during the baking. This process is sticky and it's normal... 

7. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese. You can top them with thyme, or any other fresh herb you may have. 

8. Bake for 7 to 8 minutes or until they puff and hold their shape. Important note: do NOT open the oven door as it bakes or the gougers will flatten. 

9. Reduce the heat to 350F (180C) and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while warm or cold.