Gougères
Gougères are a savory French choux pastry made with our favorite ingredient. You guessed it—cheese. We created these festive bites with The Stag for rich bold flavor, and a bit of cayenne pepper and paprika for warmth. Serve after they have just come out of the oven and slightly cooled. They’ll be gone faster than you can say Santa Claus!
makes about 3 dozen gougères
What You’ll Need:
5.3oz The Stag, shredded (about 1 1/4 cup)
4 tablespoons butter
1/4 teaspoon salt
1 cup milk
Pinch of cayenne pepper
1/2 teaspoon paprika
1 cup flour
3 eggs
Egg wash
1 egg
1 teaspoon milk
Directions:
Heat your oven to 375°F.
In a large saucepan, heat the milk, butter and spices on medium heat until the butter melts.
Reduce the heat to low and simmer for 2 minutes to allow the spices to release their flavors and fully infuse into the mixture.
Remove the pan from heat and add the flour. Mix vigorously to form a ball.
Place the pot back on medium heat for 2 minutes, stirring occasionally.
Transfer the dough into a food processor and let the dough cool for 5 minutes.
Pulse dough a few times until it forms little crumbs. Add the eggs and mix well for about 15 seconds, or until they are incorporated into the dough.
Transfer the dough into a mixing bowl and let cool for 10 minutes.
Add The Stag to the dough and mix together just until the cheese is incorporated.
Prepare your egg wash and line a cookie sheet with parchment.
To form the gourgères, spoon the dough into a pastry bag fitted with a 1/2 inch tip. Pipe the dough into 1 inch mounds, approximately 2 inches apart on the cookie sheet. If you do not have a pastry bag, you can use a tablespoon and drop the mixture onto the parchment.
Brush the gougères lightly with the egg wash and sprinkle with flaky sea salt. Bake for about 12-15 minutes until golden brown.
Cool on wire racks. Serve warm or at room temperature, or freeze them and heat in a 400°F oven for 8-10 minutes.