Ingredients
- 3/4 cup milk
- 1/2 cup water
- 3 tablespoons salted butter
- 2/3 cup Bluebird Emmer Flour
- 1/2 teaspoon sweet smoked paprika
- 1 cup Beecher's Flagship Cheese
- 2 eggs
- 1/4-1/2 teaspoon coarse sea salt
Methods
- Preheat the oven to 375 degrees.
- Set out a large baking sheet and line it with parchment paper.
- In a medium saucepan bring the milk, water and butter to a boil over medium-high heat.
- While liquids are heating, measure the emmer flour and paprika into a bowl & mix together with a fork.
- As soon as the liquids boil and the butter is melted, turn the heat down to low and pour in the flour mixture all at once, stirring constantly with a wooden spoon.
- Keep stirring until all the flour is incorporated and the mixture comes away from the pan and becomes difficult to stir, 1 to 3 minutes.
- Take the pan off the heat and let cool slightly while you grate the cheese.
- Crack one egg into the pan and stir to thoroughly incorporate into the dough.
- Crack the next egg into the pan, and stir again to incorporate.
- Add the cheese and stir to evenly distribute into the dough.
- Drop the dough by heaping tablespoons onto the lined baking sheet, about 1 inch apart. Sprinkle each gougere with a few grains of coarse sea salt. Bake for 18 – 20 minutes, until the gougeres are puffed and golden on top.
- Serve immediately, or store in an airtight container for up to 3 days, and reheat for 5 minutes in a 350 degree oven.
