Skip to main content



We affectionately refer to this traditional French pastry/party snack as cheesy puffs. Our friend Gerard Rottiers formerly from Sonoma but really from France never left home for a party without a tray of gougères to share with his friends and no matter how many times I make Gougères I always think of him when I sprinkle that last little bit of grated Gruyère on top of my puffs before baking. I also can't chill bubbles without remembering all the fun times we shared before he and his wife, Amy moved back to France. So, we're still here in Nor Cal without our friends, Gerard and Amy but we still have our delicious cheesy puffs to serve with bubbles whenever we get homesick for French friends.

Recipe for Gougères 
makes two baking sheets of puffs, about 24
Preheat the oven to 400F
line 2 baking sheets with parchment paper

1 cup whole milk
1/2 cup (113 grams) unsalted butter, cut into small pieces
1/4 teaspoon sea salt
1 cup (150 grams) all-purpose flour
4 large eggs, at room temperature
1 cup (60 grams) grated Gruyère cheese, plus extra for sprinkling on top of the puffs

Bring the milk, butter and salt to a boil over medium high heat in a heavy medium size saucepan.
When the butter melts, immediately add all the flour and stir with a wooden spoon over medium low heat, for about 2-3 minutes, a ball of dough forms in the pan and you will keep stirring it in the pan while it cooks.
Remove the dough from the saucepan and place in a large glass bowl.  Give the dough a few stirs to release some steam and cool the mixture down before adding the eggs.  Add the eggs one at a time, stirring with a wooden spoon between the addition of each egg.  The mixture will look gloppy and weird but as you continue to beat and stir the mixture it will come together nicely and become quite smooth.
Stir in the cheese with a rubber spatula.

I use a 2 tablespoon cookie scoop, filling it no higher than the top, to form the puffs.  I put 12 puffs on each sheet times 2 sheets for the grand total of 24 good size puffs that even Gerard would be proud to call his own.
Don't forget to sprinkle extra grated cheese on top, that is truly the pièce de résistance.

Bake for 25 minutes, switching the trays from top to bottom about half way through baking.

Cool baking sheets on metal racks, serve slightly warm.  

They are best the day they're made but don't worry you won't have any leftovers.

They also freeze very well, if you want to make these ahead of time.  I freeze in plastic zip lock bags and reheat on baking sheets at 350F for about 20-25 minutes., or about 10 minutes if defrosted.





Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon