Monday, March 5, 2012

Parmesan Rosemary Gougères

parmesan rosemary gougeres
Dear Boyfriend (and readers),

I haven't posted in a week. I am so sorry. I have deprived you, my dear boyfriend and self appointed editor, of 10 minutes of procrastination during work. How careless could I be to leave you with only thousands of internet videos, tablets with video games, and endless hours of facebook for your procrastination fix.

I realize I have broken a small piece of your heart. It's only a small irony that you can't even take out this anguish on my yummy freshly baked treats. My heart feels for you. It truly does. I can only think that you must be whimpering in your high rise office building, looking forlornly out your office window, towards Dupont and wondering how I could have abandoned your need to correct my spelling and punctuation so.

4 u them i gid dis bad bad bad bad bad sentance. meigh u procrasstenate in piece,, and no dat i wuv yous.



ps. dear readers, if I know brandon, he will be harrumphing for a while and not fix that sentence for a long, long while. Since that will be the case, please assume all other typos were also on purpose. ;)

pps. Enjoy these little treats. I love a good cheese puff now and then. Don't you?

Parmesan Rosemary Gougères

1/2 cup water
1/2 cup skim milk
½ cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1 cup all-purpose flour
4 large eggs
1 cup Parmesan cheese, plus more for sprinkling
1 tsp. rosemary, plus more for sprinkling
Freshly ground pepper

Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.

In a small saucepan, bring the water, milk, butter, and salt to a boil. Add the flour, stir until the dough pulls away from the sides of the pan and dries out a bit. Roughly two minutes.

Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the Parmesan cheese, rosemary and pepper.

Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.

Sprinkle with cheese and additional rosemary. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.

The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.


  1. I have made gougeres in the past and once you get it to work it is so satisfying! My first experience was terrible - I had so much trouble with the dough and when it came out cooked it was sopping in butter. Then I worked on the recipe a little more and the next time it came out perfectly!

  2. Think you more than make up for these wonderful gougeres!! So flavorful - can imagine how they smell!

  3. I haven't ever tried these before! Awesome idea!

  4. Haha, what a hilarious post!
    But oooh, those gougeres look fantastic - love the rosemary!

  5. Lovely recipe. Can't wait to try this...I am hoping I will have time this weekend. Thanks for sharing.

  6. The perfect bite-sized snack. THey look and sound delicious!


  7. Yummy! I am sure that these could be equally delicious with our Cypriot dried cheese that we call anari. Thanks for sharing.

  8. Just found your blog and love all of your creative flavor combinations! Thanks for posting!

  9. Gorgeous, so nicely puffed! I will follow your baking times next time :-). Thanks for sharing!

  10. Wow I have never eaten these but they do look yummy. Just found your site, Congrats on the top 9.

  11. I do love a good cheese puff now and then! I just made some not too long ago with this espresso rubbed cheese I found and OMG they were good. Not much beats a little bite of cheesy goodness!

  12. Does anyone know how many calories there are in one of these?? They look delicious!!


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