In The Kitchen

Rosemary Gougéres

This week’s recipes come from our Chef Casto Unson.  Today, he has shared one of his favorite savory snacks, rosemary gougéres.  Gougéres are a French puff pastry with the added ingredient of rich Gruyere cheese.  Of course there are other varieties and interpretations, of this chewy, cheesy pastry, but today’s is a classic.  Chef Casto’s personal touch of adding rosemary to his ingredient list make these gougéres extra special.  If you have a party coming up, these are wonderful to serve along side a soup or as an appetizer.  They are easy for guests to hold with a cocktail or glass of wine (wink).  We recommend serving them warm from the oven or if they were baked earlier in the day simply reheat for a few minutes.

Rosemary Gougéres

1/2 cup water
1/2 cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
2 teaspoons finely chopped rosemary
Freshly ground pepper

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese, rosemary, and pepper.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

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