Rye Gougeres with Whipped Goat Cheese
Pair with Demostene Ranch
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 Colman’s dry mustard powder
Goat Cheese
- 4 ounces goat cheese, at room temperature
- 3 tablespoons heavy cream, at room temperature
- Pinch of salt
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.