Indulge in this simple and foolproof gougère recipe paired alongside our latest release of our Winderlea Vintage Sparkling Brut.
5/8 C water
4 T butter
1/2 C unbleached white flour
1/2 coarsely grated Gruyere cheese
Salt, to taste
1.In a saucepan, combine the water and butter, heat to boil.
2. Remove the saucepan from heat, add flour all at once and beat until the mixture is smooth. Return to low heat, continuing to mix. 3. Cool slightly and add eggs one at a time. Beat well after each egg. The mixture will become smooth-with a texture like heavy mayonnaise. Continue beating, add cheese and salt.
4. Arrange gougères by uniform small teaspoons onto buttered cookie sheets. Bake at 375 degrees for 30 to 40 min until golden brown. Serve immediately with Winderlea Sparkling Brut.
Recipe adapted from The Ponzi Vineyards Cookbook by Nancy Ponzi