Gougére with Valley Ford Estero Gold
We paired this recipe with Estate Brut Rosé of Zinfandel, 2019.
Thank you chef Jamil Peden and the staff at Relish for this recipe.
- 1 1/4 cups all-purchase flour
- 1 stick unsalted butter
- 2 tsp salt
- 1 tsp sugar
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- 1 3/4 cups grated Valley Ford Estero Gold cheese
- 4 large eggs, plus egg white if needed
Preheat oven to 425º F. Line three large baking sheets with nonstick liners such as Silpats or parchment paper.
In a medium saucepan, combine 1 cup water with the butter, salt, sugar, paprika, pepper, and nutmeg over medium heat. Using a wooden spoon, add flour, stirring vigorously until flour is not longer visible. Return pan to heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film at the bottom. Stir in both cheese and chives and mix until the cheese is melted.
Transfer mixture to the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Add 3 eggs, one at a time before adding it a time until the batter is smooth shiny. Test the batter by touching it with your finger and lifting – it should form a soft peak. If a soft peak doesn’t form, add egg white, a little at a time, until a soft peak forms.
Drop by teaspoonful onto a lined sheet pans: smooth top with wet finger. Bake, rotating sheet halfway through cooking until puffs are golden, about 20 minutes. Serve immediately.