Monday, June 16

Cheddar Gougères

Light, airy, and a little crunch are the textures as you bite into these delicious appetizer morsels. A fantastic accompaniment to fresh summer berries, prosciutto and asparagus roll-ups or simply on their own. You can also slice these and use them as the "bread" for mini sandwiches. I'm thinking roast turkey, Munster cheese, avocado slices and fresh sprouts. Gougères are similar in texture and taste to puff pastry with the addition of cheese and herbs.

Cheddar Gougères

Yield: 25-30 Gougères

1 cup water
1/2 cup unsalted butter (1 stick)
3/4 cup whole wheat pastry flour
1/4 cup flour
4 large eggs
1/4 teaspoon Italian seasoning
1 cup sharp cheddar cheese, shredded

Preheat oven to 400 degrees.
Crack eggs into a small bowl and set aside. Combine water and butter in a large saucepan over medium heat. Bring to a roaring boil then add flour and reduce heat to low. Stir for about 2 minutes or until a ball forms with the pastry. Remove pan from heat and add eggs in all at once. Continue mixing until the eggs are incorporated into the pastry. Gently fold in seasoning and cheese. Drop teaspoon sized balls onto an ungreased cookie sheet. Bake for 15 minutes or until golden brown. Serve warm. 


  1. These look amazing! Have you ever made them with all wh wh pastry flour?

  2. Thanks! Usually if I'm grinding my own grain I'll use hard or soft white wheat(soft wheat is best for baking, cakes, quick breads, etc)) and grind it on the pastry setting. I have yet to experiment with other grains or flours.