Rosemary Goat Cheese Gougères - French Choux Pastry Puffs
These elegant French choux pastry puffs combine creamy goat cheese with fragrant rosemary for a sophisticated appetizer. The light, airy texture contrasts beautifully with the tangy cheese and herbal notes. Perfect for wine tastings, cocktail parties, or as an impressive starter for dinner guests. The technique creates golden, puffed pastries with hollow centers that practically melt in your mouth. Best served warm from the oven when the cheese is still creamy and the exterior maintains its crispy texture.
Ingredients
- 1 cup whole milk
- 4 ounces unsalted butter
- 1 teaspoon kosher salt
- 1 cup all purpose flour
- 4 whole eggs
- 4 ounces fresh goat cheese, crumbled
- 4 sprigs fresh rosemary, leaves stripped and finely chopped
- 1 whole egg, whisked for brushing
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Preheat oven to 400 degrees F and line two baking sheets with parchment paper
- 2
Combine butter, milk and salt in medium saucepan and bring to a boil
- 3
Remove from heat and add flour, whisking for a few minutes
- 4
Return to heat and continue whisking to dry the paste slightly
- 5
Remove from heat, switch to wooden spoon, and add eggs one at a time until fully incorporated
- 6
Stir in goat cheese and chopped rosemary
- 7
Pipe or drop tablespoon portions of dough onto prepared baking sheets
- 8
Brush tops with beaten egg and sprinkle with Parmesan cheese
- 9
Bake for 15 minutes, rotating pans halfway through, until golden brown and puffed
- 10
Serve immediately warm or at room temperature
Tips
Make sure to fully incorporate each egg before adding the next one to prevent the dough from breaking
Don't open the oven door during baking as this can cause the gougères to collapse
The dough should be smooth and pipeable but still hold its shape when dropped
Good to Know
Best served immediately but can be stored covered for 1 day and reheated briefly in oven
Dough can be piped and refrigerated for up to 4 hours before baking
Serve warm or at room temperature as appetizers or alongside wine
Common Mistakes
Avoid opening oven door during baking to prevent collapse
Don't add eggs too quickly or the mixture may break
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze the baked gougères?
Yes, freeze cooled gougères for up to 1 month and reheat in 350°F oven for 5-8 minutes until crispy.
What if my dough is too thick to pipe?
Beat in an additional egg yolk or tablespoon of milk until the dough reaches pipeable consistency.
How long will these keep fresh?
Gougères are best eaten the day they're made but can be stored covered overnight and briefly reheated.