Rye Gougeres and Whipped Goat Cheese

Pair with Geyserville

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Ingredients:

Rye Gougeres
• 1 cup Whole Milk
• 4 tablespoons Unsalted Butter
• 1 cup Rye Flour
• 1½ teaspoons salt
• 25 grinds Black Pepper
• 4 Eggs
• 1/2 teaspoon Colmans Dry Mustard Powder

Goat Cheese
• 4 ounces goat cheese, at room temperature
• 3 tablespoons heavy cream, at room temperature
• Pinch of Salt

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Directions:

Rye Gougeres
• Preheat the oven to 425 degrees
• Heat the milk and butter in a medium-large saucepan over medium-high heat
• When the mixture simmers and the butter is melted, add the flour, salt, and pepper and stir well with a wooden spoon
• Reduce heat to medium and stir for 2 minutes to dry the mixture out
• Turn off heat and continue stirring for another minute to continue to cool the mixture
• Add the eggs 1 at a time, beating well to incorporate each egg before adding the next
• Mix the batter until it is very smooth
• Transfer the mixture to a pastry bag with a large plain tip
• Pipe the mixture onto a parchment lined sheet tray in rows, about 1 inch in diameter, and 1 inch apart (If you notice any bumps, dip your finger and flour and gently smooth the surface of the dough)
• Bake for 10 minutes
• Reduce the heat to 375 degrees
• Continue baking until golden brown, about 8 to 10 minutes more
• Remove from the oven and allow to cool

Goat Cheese
• Beat the goat cheese, cream, salt in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute.
• Transfer the whipped goat cheese to a pastry bag fitted with a plain tip and refrigerate until ready to pipe into the gougeres.
• With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge), or remove. Pipe about 1 1/2 teaspoons of the whipped goat cheese into the center of each gougeres and replace the tops.

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