These delicious French cheese puffs make phenomenal hors d’oeuvres! This easy recipe comes to us from our Winery Chef, Jamie Prouten. Chef says: “These are the perfect pairing with red wine and are something that I just love to make around the holidays.”
3 cups all-purpose flour
3 tsp kosher salt
18 Tbsp unsalted butter
3 bunches thyme, chopped
3 cups water
1 ½ cups shredded Parmesan cheese
Bring water, butter and salt to a boil in a saucepan. Add flour and mix until it pulls away from the side of the pan. Place the mixture in the bowl of a standing mixer, using the paddle attachment. Run mixer on medium speed and add eggs one at a time until the mixture is completely combined.
Transfer mixture into a pastry bag and pipe out golf ball-sized gougères onto a parchment-lined sheet tray. Sprinkle with shredded Parmesan and bake for 45 minutes in a 300F oven on low fan. Best enjoyed when still warm!
Makes about 15 gougères