A Gougére is an airy French, baked savory pastry mixed with cheese and seasonings. Enjoy with a glass of Ferrari-Carano Chardonnay!
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Gougéres are easy to make and will impress your friends as a delicious hor d’oeuvre, or as a side dish for your next holiday meal.
- 1/2 cup whole milk
- 1/2 cup water
- 4 ounces unsalted butter, cut into 1/2″ cubes
- 1 tsp. Kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 5 ounces white cheddar cheese, finely shredded (3.5 ounces for the mixture, the rest for topping)
- Freshly grated nutmeg
- Freshly ground pepper
To make the choux pastry: combine the milk, water, butter and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter. Bring the mixture to a boil. Remove from heat, then stirring with a wooden spoon, add the flour. Continue to stir and cook the mixture until it dries out and pulls away from the pan.
Place mixture into the bowl of a standing mixer equipped with a paddle attachment. Let the mixture rest for 10 minutes. The mixture should be cool enough to touch, roughly 125 degrees. On low speed, beat the eggs into the mixture one at a time, being sure that each is fully incorporated before adding the next. Add the cheese and seasonings.
Place mixture into a pastry bag with round a tip and pipe about a tablespoon of the mixture onto a parchment lined baking sheet, 1 ½” apart. Sprinkle with a little more cheese and bake for about 24 minutes or until puffed and golden brown.
Enjoy with a glass of Ferrari-Carano Chardonnay!