Recommended Pairing: Cast Wines 2018 Quail Hill Chardonnay
Estero Gold ‘Gougères’
Prep time: 5 minutes
Cook time: 25 minutes (per batch) yield: 36 Gougères
For the Gougères:
1 cup water
4 tablespoons unsalted butter
1 cup all-purpose flour
1/2 teaspoon kosher salt
4 large eggs – room temperature
1/8 teaspoon cayenne pepper
pinch of ground nutmeg
3-oz (1 generous cup) finely shredded Estero Gold Reserve* (can substitute gruyere or a quality aged parmesan)
For the Gougères:
1. Heat oven to 425F. Line three rimmed baking sheets with parchment paper.
2. In a medium non-stick saucepan, bring water, butter, cayenne, nutmeg, salt and pepper to a gentle boil. Add flour and stir to quickly combine (mixture will form a pasty ball very quickly). Continue cooking mixture over medium heat, stirring rapidly and working the mixture against the sides of the pan, about 1 minute. Remove from heat and transfer mixture to food processor.
3. Process for about 30-seconds to allow the mixture to cool slightly. Continue processing and add eggs, one at a time, until each is fully incorporated.
4. Add grated cheese and pulse 5-6 times until fully incorporated. Use a rubber spatula to scrape sides and bottom of bowl if necessary.
5. Transfer mixture to a piping bag or a large zip-top bag with 3/4″ cut off of one bottom corner. Pipe 1-tablespoon sized balls, 2-inches apart (12/sheet). Using a wet finger, gently push down any peaks in pastry so that balls are nicely rounded.
6. Bake at 425F for 15 minutes. Reduce heat to 325F and bake an additional 12 minutes, until golden. Remove and let cool on a wire rack. If you do not have three baking sheets, reuse the parchment and same baking sheet, allowing it to cool off slightly while the oven comes back up to 425F for the next sheet of gougères to bake.
MEYER LEMON + TARRAGON CHEVRE
5-oz chèvre, or soft goat’s milk cheese
4-oz mascarpone or cream cheese
2 teaspoons meyer lemon zest
3 teaspoons finely chopped fresh tarragon
salt + pepper, to taste
1 teaspoon meyer lemon juice
2 tablespoons heavy cream or half+half
1. Place chèvre/goat cheese, mascarpone, heavy cream, meyer lemon zest, lemon juice and chopped tarragon into a medium bowl. Mix well. Season to taste with salt + pepper.
2. If you plan to use a piping bag to fill the gougères, you will want to allow the cheese mixture to come to room temperature so it can be piped with ease. Otherwise, use a serrated knife to carefully slice the puffs in half crosswise and spoon 3-4 teaspoons of cheese mix into each, depending on preference. You do not want to over fill the gougères, but you do not want to skimp either… or else your friends won’t come over anymore.