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December 19, 2008

Chef Curtiss Hemm
New England Culinary Institute

Serves 4


  • 1/4 Cup Butter
  • 1/4 Teaspoon Salt
  • 1 Cup Flour
  • 3 Large Eggs
  • 1 Tablespoon Finely chopped Parsley
  • 2 Ounces Cheese, local Vermont preferred
  • 1/4 Teaspoon Black pepper


1. Preheat oven to 375ºF.

2. In a small saucepan over medium-high heat, bring the butter, salt, and 1 cup water to a boil. Remove from heat and add the flour all at once, and stir vigorously with a wooden spoon. Return to low heat and cook, stirring for 2 to 3 minutes (do not let the mixture brown). Remove from heat and cool slightly.

3. Add the eggs, one at a time, stirring well with the wooden spoon after each addition of egg. Add the parsley, cheese and black pepper and stir until the cheese melts.

4. Using a pastry bag, pipe nickel-size portions of batter about 2 inches apart on a baking sheet. Bake until puffed and golden brown, 20 to 25 minutes.

Chef Curtiss says:
Gougeres (pronounced goo-zhairs) are savory little cheese pastries that go well with soups and appetizers. Both the final gougere and the raw batter freeze well.

For a final touch, grate some fresh cheese over the top of the gougeres right as they come out of the oven.

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