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You know the pretty little cream puff, don’t you? Well, meet its sophisticated cousin, the gougere (“Goo-ZHAIR”). It’s a savory relative that makes a memorable cocktail snack or treat for your party tray. These little treats and their filling can be made three days beforehand and put together the day of your event. They’re a super match for Champagne!

Ingredient list

Ingredients for Servings

4TbspApres Vin Riesling Flour
6TbspAll-purpose flour
5TbspButter, unsalted
4ozBlue Cheese
1cupCream Cheese
2TbspApres Vin Riesling Oil
1cupWalnuts, coarsely chopped
2TbspRosemary, stemmed and chopped


  1. Preheat the oven to 400°F. Grease a large baking sheet and line it with parchment. Lightly grease the parchment and set the sheet aside.
  2. In a medium-sized mixing bowl, sift together the Riesling Flour and the all-purpose flour. Set aside.
  3. In a large stockpot, combine the water, butter and salt and warm over low heat until the butter has completely melted.
  4. While the butter melts, break the eggs into a large measuring cup, taking care not to break the yolks.
  5. When the butter has melted in the stockpot, increase the heat to high and bring it to a boil. As soon as the butter mixture starts to bubble, immediately dump in all of the flour and stir vigorously with a wooden spoon for 30 seconds, until the mixture dries out a little and becomes a glossy ball of dough.
  6. Remove the dough from the heat and by hand or with a mixer on low speed, stir the dough until it cools to 140°F, about 3 minutes.
  7. Continuing to stir, add the eggs one at a time, beating thoroughly with each addition. Scrape the bowl frequently.
  8. Using two teaspoons or a piping bag, scoop or pipe little mounds of dough onto the prepared baking sheet.
  9. Immediately place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puffs have risen and are golden.
  10. Remove the puffs from the oven and cut each in half to release steam. Cool on a wire rack. The puffs can be stored in an airtight box in the refrigerator for three days.




  1. Combine the blue cheese, cream cheese and Riesling Oil in a blender and pulse until thoroughly combined.
  2. By hand, stir in the walnuts and rosemary.
  3. Taste and season with salt and pepper.
  4. Using two teaspoons or a piping bag, scoop or pipe a small amount of filling into each gougere and place on a serving platter.



SERVINGS: 36 gougeres

Recipe detail

  • Country Region
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    1 hour 30 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty


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