Rosemary Goat Cheese Gougeres
Ingredients
- 1 Cup Milk
- 4 Oz Unsalted Butter
- 1 Cup AP flour
- 4 large Eggs
- 1 Cup Gruyere cheese shredded
- 1/2 Cup Crumbled Goat Cheese
- 1/2 tsp Fresh Ground Nutmeg
- 1 Tbsp Chopped Fresh Rosemary
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 400
- Bring milk and butter to a boil in a heavy pot. Then stir in the flour with a wooden spoon. Stir frequently until the dough pulls away from the pan. Continue to cook for another minute , stirring continuously to prevent burning.
- Remove dough to a mixing bowl. Whip in the eggs, one at a time. Make sure each one is fully incorporated before adding the next one. This is easiest if done in a mixer. But, it can be done by hand if you want a bit of a workout. Add seasonings and rosemary. Then fold the two cheeses in by hand. Make sure the goat cheese doesn't break down too much. You want creamy pockets in the puff. Have a little extra gruyere to sprinkle on top.
- Line sheet pans with parchment paper or a non stick liner. Put the dough in a pastry bag. You can use a star tip or plain tip. Pipe mounds of the dough about the size of a quarter onto the lined sheet pans. Leave enough space between each to expand. Sprinkle a little extra cheese on top for visual effect.
- bake for about 20 minutes. If they still look a little pale, give a couple more minutes. They should have an even brownish hue. And, when you tap them, they should be crisp on the outside with a hollow sound inside.
- Serve hot. They can be made ahead of time and reheated at 350 degrees for a few minutes if necessary. Serve by themselves or with a nice fondue or tomato sauce.
Notes
Gougeres are a classic French Hors D'ouevre. They are like savory cream puffs made with cheese. Gruyere is the classic cheese used with them. It has a piquancy that shows well in the pastry. You can substitute a sharp Swiss, Comte, or other sharp cheese. We added goat cheese for a little difference in texture and a creamy surprise. It doesn't melt into the dough, so you get little creamy pockets in the gougere. We also added Rosemary for a savory flavor boost.
Being made of pate a choux, the insides will puff up and be partially hollow inside. So, you can treat them like a profiterole and fill them with a savory stuffing, like a mushroom duxelle, or, maybe a leek mousse, or, eggplant puree. Traditionally, though, they are served as is. maybe accompany with a dip if you want to vary the flavors or textures.