Cheese Gougères
Try these savory French puff pastries at home for a light appetizer for your guests alongside any of our wines—their delicate flavor makes them easy to pair with both our white and red wines. If you can’t find Gruyère, try substituting Emmenthal or any other flavorful Swiss cheese. Bon appétit!
Ingredients for 6-8 servings (40 puffs):
1 cup milk
1 stick butter
1 tsp. kosher salt
1/8 tsp. freshly ground pepper
A pinch of nutmeg
1 cup all-purpose flour
4 extra large eggs
1/2 cup Gruyère, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 tsp. water, for egg wash
Preheat oven to 425°F & line two baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for two minutes; the flour will begin to coat the bottom of the pan. Dump the hot mixture into a food processor fitted with a steel blade. Immediately add the eggs, Gruyère, and Parmesan, and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in
mounds 1 1/4” wide and 3/4” high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (Hint: you can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.). Brush the top of each puff lightly with egg wash & sprinkle with a pinch of Gruyère. Bake for 15 minutes, or until golden brown outside but still soft inside.