Goat Cheese and Herb Gougères

Goat Cheese Herb Gougères

1 cup milk

4 ounces (1 stick) unsalted butter

1 teaspoon kosher salt

1 cup unbleached all-purpose flour

4 large eggs

1/2 cup crumbled fresh goat cheese

2 tablespoons chopped fresh chives

optional grated parmesan cheese to sprinkle on top









Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.  In a medium saucepan,  combine the butter, milk and salt and bring to a boil. Remove the pan from the heat and add the flour all at once.  Whisk for a few minutes, then return the pan to the heat and continue whisking to dry the paste out slightly.  Remove the heat from the pan again, switch to a wooden spoon, and add the eggs — one at a time — stirring to make sure each egg is fully incorporated before adding the next.  Stir in the goat cheese and chopped fresh chives.

Pipe the batter onto the baking sheets (or drop by the teaspoonful).  You can sprinkle them with grated parmesan cheese, if you wish.



Bake each sheet, one at a time, in the 375 degree F oven for 10 minutes. Reduce the heat to 350 degrees F and continue cooking for another 5-10 minutes, until the tops are nicely browned and the gougères are puffed. Serve warm, or let cool completely and freeze in a well sealed bag.  You can reheat in an oven on a baking sheet before you’re ready to serve.

Makes about 2 dozen.

 I did a little experiment with my new Kitchenaid steam assist oven.  I cooked the gougères in two batches.  The darker and crispier ones were cooked with the steam assist.  They are far superior in colour and texture.