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!
|4||Tbsp||Apres Vin Riesling Flour|
|2||Tbsp||Apres Vin Riesling Oil|
|1||cup||Walnuts, coarsely chopped|
|2||Tbsp||Rosemary, stemmed and chopped|
- 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.
- In a medium-sized mixing bowl, sift together the Riesling Flour and the all-purpose flour. Set aside.
- In a large stockpot, combine the water, butter and salt and warm over low heat until the butter has completely melted.
- While the butter melts, break the eggs into a large measuring cup, taking care not to break the yolks.
- 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.
- 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.
- Continuing to stir, add the eggs one at a time, beating thoroughly with each addition. Scrape the bowl frequently.
- Using two teaspoons or a piping bag, scoop or pipe little mounds of dough onto the prepared baking sheet.
- Immediately place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puffs have risen and are golden.
- 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.
- Combine the blue cheese, cream cheese and Riesling Oil in a blender and pulse until thoroughly combined.
- By hand, stir in the walnuts and rosemary.
- Taste and season with salt and pepper.
- Using two teaspoons or a piping bag, scoop or pipe a small amount of filling into each gougere and place on a serving platter.
PREPARATION TIME: 1½ hours
SERVINGS: 36 gougeres
Preparation time1 hour 30 minutes
Degree of difficultyNormal
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