If you’ve never tried a fresh gougère, you’re in for an indulgent treat. Surprisingly light and crisp on the outside, the interior is steamy and warm, with flavors of cheese and egg goodness that remind us of a spring walk in Burgundy, France. That’s the area this dish hails from, and of course, they pair perfectly with a glass of wine.
Chef Jamie McFadden of Snowbirds Vintners and Cuisiniers Catering created these using parmesan, blue cheese, and beef brisket, but feel free to try different cheeses or meats, as each chef has their own unique take on the pastry. Each gougère is only about two bites, making them a smart appetizer option to serve guests as the arrive for your next dinner party. Pair Chef Jamie’s beef brisket cheese puffs with Snowbirds Merlot or Central Coast Red Blend wine.
By Chef Jamie McFadden
- 12 tbs butter
- 4 cups flour
- 2 pinches of salt
- 1 pinch cayenne pepper
- 1 pinch of nutmeg
- 10 eggs
- 1 cup heavy cream, Slightly warm
- 6 cups shredded Parmesan cheese
- 1 cup blue cheese crumbles
- 1/2 c minced prepared short rib or brisket meat
Preheat oven to 350 degrees and line baking sheets with parchment paper. Bring 2 cups of water to a boil in med pot, reduce heat to low add flour, salt, cayenne,and nutmeg, cook mixture for 10-15 seconds, stirring constantly until it is a thick paste & no longer sticks to the pan. Transfer to a stand mixer w/paddle attachment and mix on low speed adding 1 egg at a time, do not add next egg until the previous is completely incorporated. Add cream and butter and then stop mixer and gently fold in cheese. Gently add in minced meat. Pipe onto lined sheet pans and bake 10-15 min until golden brown.