Gougères with Ossau-Iraty and Piment d’Espelette
Fresh and fruity Piment d’Espelette pairs with sweet, nutty, and floral Ossau-Iraty to give these classic cheese puffs an irresistible whiff of the French Basque region. The gougères are best eaten warm, but they can be made a few hours in advance and re-crisped in the oven for 5 to 10 minutes just before serving.
A Happy Holiday Feast
Culture’s best tips, tricks, and cheese-filled dishes to make your holiday feast a festive success.
Gougères with Ossau-Iraty and Piment d’Espelette
These cheese puffs become even more decadent with fruity Piment d’Espelette and nutty Ossau-Iraty.
Cooking With The Cheese Poet: Gougeres
These French cheese puffs or Gougeres are a great addition to one’s Holiday baking repertoire. Easy to make but hard to put down.
