Gougères - French Cheese Chaux Pastry

Featured by Varner Wine in the Pinot Noir Wine Club.
Gougères - French Cheese Chaux Pastry


"We love to whip up a batch of these when we have guests at the winery. Many people find savory notes in Pinot Noirs from the Santa Cruz Mountains - this Picnic Block shows it as well" - Jim Varner. Pair it with the Pinot Noir from your recent monthly wine club delivery.

Yield: 6
Prep Time: 25 Minutes
Cook Time: 20 Minutes


• 1 cup water
• 1 cup flour
• 6 tablespoons butter
• pinch of salt & pepper
• 4 eggs
• 8 ounces grated Gruyére cheese
• any fresh herb, Rosemary, Thyme, chives


1. Bring water, salt, pepper butter to a boil

2. Add flour and stir over low heat until smooth dough forms

3. Let cool for about two minutes

4. One at a time beat in eggs making sure the each one is well incorporated into the flour before adding the next

5. Sprinkle in chopped herbs to taste, or separate the dough in half and use a different herb in each half

6. Using two spoons make mounds about a inch and a half in diameter and two inches apart on a cookie sheet, no need for a pastry bag, our version is “country style”

7. Bake for about 20 minutes or until golden and puffy (about 20 minutes)
With a little practice these can be whipped up in no time and are the perfect foil to a Pinot Noir.

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