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Loire Valley Wines and Rosemary Goat Cheese Gougères

Victoria Townsend
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Servings 2 dozen Gougères


  • 1 cup Whole Milk
  • 4 ounces {1 stick} Unsalted Butter
  • 1 teaspoon Kosher Salt
  • 1 cup All Purpose Flour
  • 4 whole Eggs
  • 4 ounces Crumbled Fresh Goat Cheese
  • 4 sprigs Fresh Rosemary leaves stripped and finely chopped
  • 1 whole Egg whisked for brushing
  • 2 tablespoons grated Parmesan cheese


  • Preheat your oven to 400 degrees F. Line two baking sheets with silpats or parchment paper.
  • In a medium saucepan, combine the butter, milk and kosher salt and bring to a boil. Remove the pan from the heat and add the flour. Whisk for a few minutes, then return the pan to the heat and continue whisking to dry the paste out slightly. Remove the pan from the heat again, switch to a wooden spoon, and begin adding the eggs one at a time to fully incorporate into the dough before adding the next one. Your arm is going to get a workout here. Stir in the goat cheese and chopped rosemary.
  • You can either use a piping bag or drop tablespoonful of the dough onto the baking sheets.
  • Use the whisked egg to brush the tops of each gougère. Sprinkle each top with a little grated Parmesan cheese.
  • Place the baking sheets evenly spaced apart in the middle of your oven. Bake for 15 minutes, halfway through rotating each pan. Bake until gougères are golden brown and puffed. Serve immediately warm or at room temperature. Enjoy!