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Black Pepper Gougere

Black Pepper Gougere

Makes 4 dozen

1 c              Water

7 T             Unsalted butter

1 T             Kosher salt

1 1/4 c       All-purpose Flour

4 large       Eggs

6 oz           Fiscalini Farm House Cheddar, grated

1 t              Freshly Ground Black Pepper


Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.

In a medium saucepan, combine the water, butter, and salt, bring to a boil. Add flour, reduce heat to medium, stir with a wooden spoon until mixture forms a ball and the excess moisture has evaporated.

Transfer to bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Check the consistency of the batter. It should form a peak with a tip that falls over. If it is too stiff, beat in the white of an additional egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Cheese and adjust the seasoning with salt and pepper.

Scoop gougère batter onto baking sheet, leaving about 2 inches between the gougères.

Bake for 7 to 8 minutes or until they puff and hold their shape. Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. Remove the pans from the oven and serve the gougères while hot.

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