☰ menu   

Laura Chenel’s Chèvre Gougères

Laura Chenel's Chèvre Gougères
With a sparkling wine, Gougères are the perfect way to start a party. These can be made ahead and rewarmed just before serving.
  1. 1 cup water
  2. ½ cup unsalted butter, cut into pieces
  3. ½ teaspoon kosher salt
  4. ⅛ teaspoon freshly ground black pepper
  5. 1 cup all purpose flour
  6. 4 eggs
  7. 7 ounces (about 1 cup) Laura Chenel's fresh chèvre (Log, Chefs Chèvre or Chabis)
  8. 1 ounce (about ¾ cup) Laura Chenel's Tome*, finely grated
  1. Heat oven to 375°F. In a heavy medium-sized saucepan over medium heat, heat the water, butter, salt, and pepper. Stir the mixture until it comes to a boil.
  2. Add the flour to the liquid all at once. Beat with a wooden spoon or spatula for 1 minute until the mixture begins to form a ball. Remove from the heat and cool for 10 to 15 minutes.
  3. If using a food processor: Place the mixture into the processor bowl and add the eggs one at a time, pulsing after each addition until the mixture is smooth and satiny. If making by hand: Beat the mixture after each egg until it is a smooth, satiny consistency. Add Laura Chenel's fresh chèvre and process or mix until the mixture is well blended.
  4. Drop the mixture by heaping tablespoons onto parchment lined baking sheets. Sprinkle with Laura Chenel's Tome.
  5. Bake until well browned, 25 to 30 minutes, rotating pans halfway through baking. Serve while warm.
  1. *Laura Chenel's Tome is an aged goat cheese with a rich nutty aroma, a firm body and a sweet caramel finish. If Tome is unavailable, substitute aged Asiago, Dry Jack, or Parmigiano Reggiano.
Adapted from Laura Chenel’s Chèvre
culture: the word on cheese https://culturecheesemag.com/

Jacquelyn Buchanan

Jacquelyn Buchanan is a graduate of the California Culinary Academy, Bauman College’s Nutrition Educator Program, and Maryville College in Maryville, Tennessee. She served on the Board of the California Artisan Cheese Guild and is a member of the American Cheese Society, Women Chefs & Restaurateurs, Les Dames d’Escoffier, the San Francisco Professional Food Society, the National Association of Nutrition Professionals, and Slow Food, USA. She lives in Petaluma, California.

Laura Chenel’s

From the early creation of fresh goat cheese on a small Sebastopol farm to its current home in the new state-of-the-art creamery in Sonoma County’s Carneros region, Laura Chenel’s Chèvre has grown along with America’s increasing appreciation of goat milk cheese. From its inception, Laura Chenel’s has been acknowledged as America’s first name in chèvre. Producing award-winning cheeses for nearly 4 decades, the company was recently awarded LEED Gold certification by the U.S. Green Building Council (USGBC) for its Sonoma creamery, completed in 2011.

Support Local Cheese Makers and Mongers!