Gougères with Guyere and Pink Peppercorns

A MATCH MADE IN HEAVEN

Our hospitality team has ordered gougères from caterers for years. This classic cheese puff certainly makes for an impressive appetizer—light and airy, with just a touch of satisfying chewiness, they are the perfect bite to serve alongside sparkling wines. We were so inspired by this elegant pairing, we decided to make it four ourselves. From start to finish, they take round 40 minutes to whip up, and they are definitely worth the effort. 

This iteration is faithful to classic French recipes that are based on pâte à choux pastry dough. We’ve added just a touch of pink peppercorn for a little hint of spice. Try them with either of Mia Mousseux Brut Rosé to kick off your holiday festivities. 

Recipe

INGREDIENTS

1/2     cup water

1/2     cup whole milk

1        stick unsalted butter, melted

A pinch of sea salt

1        cup all-purpose flour

4        large eggs

4        ounces shredded Gruyère

freshly ground pink peppercorns

freshly ground grated nutmeg 

EQUIPMENT

Pastry bag plus 1/2″ round tip for piping 

INSTRUCTIONS

Position a rack in the lower third of the oven and preheat to 400°. Line two baking sheets with parchment. 

In a medium-sized sauce pan, combine the water, milk, butter, and salt and bring to a boil. Add the flour and stir with a spatula until a thick dough forms. 

Turn the dough out into a medium-sized mixing bowl. Allow it to cool for a few minutes, then beat in the eggs, one at a time, until they are fully incorporated. Stir in the Gruyère, pepper, and nutmeg. Transfer the dough into a pastry bag, then pipe the gougères (around 1 tablespoon each) onto the baking sheets, leaving 1-1/2″ between each puff. Sprinkle with the remaining Gruyère. 

Bake for 17-20 minutes, until the gougères are perfectly puffed and golden brown. Serve with bubbles and enjoy! 

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