Скачать или смотреть Gougeres Recipe

We are making French gougeres using our featured Cheese Lovers Club cheeses from Wisconsin: Belaire from Hoard's and Premium Blue from Kingston.

While gougerers are a classic dinner roll, Chef Nate has turned them into sandwich buns with clever fillings. Once you learn to make this pate a choux dough, you can make gougeres, eclairs, churros, and more.

To join Venissimo's monthly Cheese Lovers Club, visit www.venissimo.com/gifts.

GOUGERES RECIPE

1/2 cup milk
1/2 cup water
1 stick butter
1 cup all-purpose flour
4 eggs
3 ounces Belaire cheese, grated
nutmeg salt

Add water, milk, and butter to a large saucepan and slowly bring up to a low simmer.

Slowly add flour and stir continuously until flour is incoroorated. Then stir another 1-2 minutes until dough is smooth and releases from the sides of the pan into a loose ball.

Remove from heat and stir occasionally for roughly 5 minutes to cool the dough down to just above room temperature.

Add a large pinch of salt and a small pinch of nutmeg to dough and stir.

Mix in eggs one at a time, stirring continuously to not cook the eggs.

Fold in roughly 2 ounces of the grated cheese.

Fill dough into a piping bag, with our without a star tip.

Squeeze dough into roughly 2-inch circles on a cookie sheet with silpat or parchment, leaving an inch of space between each.

Top each with remaining cheese and bake for roughly 12-20 minutes until golden and crunchy on top.