Food & Wine Pairing



Yields: 24


  • 1 cup Water
  • 3 oz Butter
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup All Purpose Flour
  • 3 Eggs
  • 1 cup Aged Gruyere, Sharp Cheddar or Gouda
  • 1/2 cup Grated Parmesan
  • 1 tsp Fresh Rosemary, finely chopped
  • 1/2 tsp Fresh Thyme, finely chopped


Preheat oven to 400 degrees

Combine the water, butter, salt and pepper in a medium saucepan and bring just to a boil. Add the flour and place over low heat. Stir with a wooden spoon until the mixture starts to pull away from the pan and has a glistened look (about 1-2 minutes). Transfer the batter into a mixing bowl with a paddle attachment. Whip the eggs one by one until all eggs are incorporated, then add the cheese and herbs and mix until thoroughly combined, (approximately 3-5 minutes).

Pipe dough onto parchment lined sheet pan (or spoon is fine as well). Gougères are best made in advance and frozen. Fresh or frozen, bake for 10-12 minutes until golden brown. Do not open the oven while they are baking or else they will fall. Serve warm.

Hint: When the gougeres become fragrant, filling the room with the aroma of cheese and herbs, they are 3-5 minutes away from being done.