Rye Gougeres with Whipped Goat Cheese

Pair with Demostene Ranch


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


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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