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


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 at 400 degrees 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.

Pairing Recommendations - Cab

Pairing Recommendation

2014 Duckhorn Vineyards Napa Valley Cabernet Sauvignon
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92 Points - Wine Spectator
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/ 750ml
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/ Case of 12