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Preparation time
Total time
20 piece(s)
  • TM 31
published: 2016/02/29
changed: 2016/06/20


  • 100 g Gruyere cheese, cubed and chilled
  • 40 g parmigiano cheese, cubed and chilled
  • 190 g water
  • 80 g Butter, diced
  • 0-1 tsp salt, or to taste
  • ½ tsp ground white pepper
  • 125 g plain flour
  • 1 pinch cayenne pepper
  • 4 eggs (50 g each)

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Recipe's preparation

  1. Place gruyere and parmigiano into TM bowl and chop: 7sec | SP9. Set aside.

  2. Add water, butter, salt & pepper to TM bowl. Cook 4min | 100°C | SP1.

  3. Add flour and cayenne and combine – 1:30 min | SP3.

  4. Place ThermoMat or a piece of baking paper onto bench and transfer choux pastry onto it to cool for about 5-10 minutes. Return pastry to TM bowl.

  5. Set speed to SP5 and add 1 egg at a time, allowing each egg to mix for 15 seconds before adding the next egg.

  6. After last egg, continue to mix for 15-30 sec. Mixture should “peak” when a spoon is lifted out of it.

  7. Add finely chopped Gruyere cheese and mix 10 sec | SP3 until combined. 

  8. Line two baking trays with baking paper, pipe or spoon 1-2 tbsp mounds onto trays, leaving equal distance between each (see Tips).

  9. Bake in a preheated 200°C oven for 20-25 minutes until golden brown and cooked through. Serve immediately.


* MAKE AHEAD TIP: Place trays of unbaked gougeres into the freezer to freeze. Once frozen, place into sealed freezer bags. To bake, simply spread frozen gougeres, leaving equal distance between each, onto baking trays lined with baking paper. Bake at 220C for 8 minutes, then reduce temperature to 190C and continue to bake for 15-20 minutes until golden brown and cooked through. Perfect for entertaining and served with champagne!  


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Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31
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French Gougeres



  • 30. January 2018 - 14:18

    Had the pleasure of first trying these at one of Nico's cooking classes. They look impressive but are really easy to make at home. Easy to change the spiciness level too and my daughter absolutely devoured these.

  • 22. December 2017 - 10:20

    Did anyone try this with gluten free flour?

  • 19. May 2017 - 14:20

    OMG how come I only just found this recipes. I love, love, love it and have made it weekly since I found it and they have worked every time. Wonderful 😀😀

  • 31. July 2016 - 01:49

    They are perfect! Thank you for sharing!

  • 18. June 2016 - 16:06

    Thanks for the feedback. I will amend the recipe as I too have found with the parmigiano included it reduces salt required. Happy Thermomixxing, Nico.

    Nico Moretti Urban Provider / Cooking Passions Cooking School

    Thermomix Cookbooks - "Delicious Journeys" & "Food for Friends"

  • 17. June 2016 - 19:49

    Absolutely love these but less than a tsp salt needed, otherwise too salty.

  • 27. April 2016 - 15:36

    These are delicious - yummo tmrc_emoticons.) tmrc_emoticons.) tmrc_emoticons.)

  • 22. March 2016 - 18:58

    Hi, I haven't experimented with gluten free flour for this recipe as the gluten really gives these the strength to puff up. You might try 50g of rice flour, 25g of oat flour and 50g of potato flour as a substitute for the 125g of plain flour as a starting point. Please let me know how you go! Thanks, Nico

    Nico Moretti Urban Provider / Cooking Passions Cooking School

    Thermomix Cookbooks - "Delicious Journeys" & "Food for Friends"

  • 22. March 2016 - 18:39

    Absolutely delicious


  • 11. March 2016 - 12:10

    Can gluten free flour be used in this receipe?  If so, does any adjustment need to be made to the process?

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