Parmesan Rosemary Gougères, Recipe


Last weekend I hosted a little dinner party. I had planned a Japanese inspired menu with homemade gyoza as an appetizer, sushi as the main course, and matcha cheesecake for dessert. Perfect, right? Well, until I went to my local Japanese grocer and found that they were out of sushi grade fish. I called around to few other fish places but had no luck. I quickly flipped the menu upside down and decided to make Fish Mollee with rice and naan for our entree and plan around that. As much as I wanted to make all components Indian inspired (can you tell I like themes?)I just didn’t have the time so went with Mixed Baby Greens Salad with Cranberries and Apples and a Maple Dressing as a starter and Molten Chocolate Cake for dessert.

I had cheese, grapes and crackers out to snack on but wanted a little something extra for my lovely dinner guests so whipped up some of these Parmesan Rosemary Gougères which are so good and yet quick and easy to make. I made them earlier in the day and then just heated them up as Judd, Jackie, and Libby arrived.

The gougères came out lovely – cooked all the way through but with the center still soft and doughy. This is a super easy recipe sure to please all your guests (or to serve as a late late snack for one – either way works!). I can also confirm that leftovers are great in the morning!


Parmesan Rosemary Gougères

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

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