Gougères
INGREDIENTS:
- 6 tablespoons (¾ stick) unsalted butter, cut into pieces
- ¾ teaspoon kosher salt
- pinch of nutmeg
- 1¼ cups all-purpose flour
- 4 large eggs
- 6 ounces (1½ cups) grated Comté cheese or Gruyère
- ½ teaspoon freshly ground black pepper
- 1 large egg yolk
DIRECTIONS:
- Preheat oven to 400°F. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
- Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
- Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
- Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
- NOTE: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.
© Recipe courtesy of Mimi Thorisson of Bon Appétit.
DECEMBER WINE CLUB:
Maison Simonnet-Febvre
Chablis Premier Cru “Vaillons”
Burgundy, France
SILKY WINE STYLE
The Chablis Premier Cru “Vaillons” has notes of citrus and white flowers. The mouth is long and complex with a pronounced, lingering mineral finish.
Varietal: 100% Chardonnay
Analysis: 13% alcohol / volume
Appellation: Premier Cru
Soil: Kimmeridgian marl & limestone
Vinification: Stainless steel tanks between 62.6-69.8°F
Aging: 12 months in stainless steel, on lees; then 4-5 years
Average Age of the Vines: 35 years
Yield: 58 hl/ha
Serving Temperature: 50-53.6°F
ABOUT THE VINEYARD:
This vineyard is situated on the left bank of the Serein river, and has an ideal southwesterly aspect. The soils of the left bank are less clay-like than those of the right bank. This wine is one of the most highly-rated left-bank Chablis from Maison Simonnet-Febvre.
ABOUT MAISON SIMONNET-FEBVRE:
Founded in 1840, Maison Simonnet-Febvre has become one of the oldest traditional Chablis wineries in the area. Originally named Febvre-Forgeot, after founder, Jean Febvre, married the daughter of a broker named Forgeot. In 1894, after the death of Jean Febvre, his daughter Melanie took over the company with her husband, Amedee Simonnet, and so, the company changed to benefit the person who would take the reins. Over the years, the winery continued to grow as it has been passed down from generation to generation. Learn more about their family winery here.
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