Goat Cheese & Herb Gougeres

from Eggs on Sunday

Adapted from the Cambridge Culinary Institute

You could substitute various kinds of cheese in this recipe. The original used crumbled Roquefort, which was absolutely delicious. Cheddar or Gruyere would be quite good, too.

1 cup milk
4 ounces (1 stick) unsalted butter
1 teaspoon kosher salt
1 cup unbleached all-purpose flour
5 large eggs, divided
1/2 cup crumbled fresh goat cheese; use something local if you can get it
2 tablespoons chopped fresh herbs, such as chives or parsley
2 tablespoons grated Parmesan cheese


Preheat the oven to 375 degrees F and line two baking sheets with Silpats or parchment paper.

In a medium saucepan,  combine the butter, milk and salt and bring to a boil. Remove the pan from the heat and add the flour all at once. Whisk for a few minutes, then return the pan to the heat and continue whisking to dry the paste out slightly. Remove the heat from the pan again, switch to a wooden spoon, and add 4 of the eggs — one at a time — stirring to make sure each egg is fully incorporated before adding the next. Stir in the goat cheese and chopped fresh herbs.

Pipe the batter onto the baking sheets (or drop by the tablespoonful). Beat the remaining egg, then brush the tops of each puff with it. Sprinkle each with a little grated Parmesan cheese.

Bake each sheet, one at a time, in the 375 degree F oven for 10 minutes. Reduce the heat to 350 degrees F and continue cooking for another 5-10 minutes, until the tops are nicely browned and the gougeres are puffed. Serve warm, or let cool completely and freeze in a ziptop bag (you can reheat in an oven on a baking sheet before you’re ready to serve.)

Makes about 2 dozen, plus a few.