Serve with Crimson Creek Merlot
Created by Winery Chef Eric C. Maczko

Ingredients:
1 cup water
3 1/2 ounces whole butter
1 tablespoon salt
1 pinch sugar
1 1/2 cup all-purpose flour
4 eggs
1 1/2 cup grated Gruyère or Appenzeller cheese

Method:
Preheat oven to 450ºF.

Simmer water, butter, salt and sugar until butter is melted.

Using a wooden spoon, incorporate all flour at once; continue cooking on medium heat until dough pulls away from the sides of the pot, approximately 3-5 minutes.

Immediately take off heat and place dough into a mixer attached with a paddle. Paddle on low while adding cheese until melted; then add eggs one at a time, scraping bowl between each addition.

Place mixture into piping bags and pipe onto parchment-lined sheet trays. Top with additional cheese if desired.

Bake at 450ºF for 7-9 minutes; then reduce oven temp to 350ºF and bake an additional 20-25 minutes. Serve hot.

Yields 50 gougères

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