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Gougeres are petite cheese pastries made with plenty of butter and, quite often, cheese. We make ours using Meadow Creek's Mountaineer cheese, an aged, firm cheese made from the milk of year-round pastured cows not far from our farm. Simple to make but stunning on display, they're an indispensable part of the entertainer's portfolio.
Ingredients:
- 1 cup water
- 1 teaspoon salt
- 4 tablespoons butter
- 1 cup sifted flour
- 4 eggs
- 1 cup shredded Meadow Creek Mountaineer Cheese
- ⅓ cup grated Parmesan cheese (additional Mountaineer may be used instead)
- Black pepper, as needed
Preparation
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Preheat the oven to 475F. Line 1-2 baking sheets with parchment paper.
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Combine the water, salt and butter in a saucepan. Simmer until the butter melts, then bring to a boil. Remove from heat and add the flour. Beat with a wooden spoon until the paste is smooth.
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Place over low heat and cook, stirring, until the mixture begins to coat the bottom of the pan.
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Remove from heat and beat in the eggs one at a time, beating well to thoroughly incorporate each.
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Transfer the dough to a large bowl and add the remaining ingredients, beating well. Combine well.
- Transfer batter to a large, sealable plastic bag (or use a frosting bag), and snip off ¾ inch from one corner. Pipe tablespoon-sized balls, spaced 1-inch apart, onto baking sheets. You can also use a spoon to form the balls, but they will be less consistent.
- Sprinkle with Parmesan and bake for 15 minutes. Reduce oven temperature to 350F and continue to bake until golden, 10-15 minutes. Cool slightly and serve warm.
