Yields: About 20 Gougeres
- 3/4 *Cup milk
- 1/2 Cup water
- 3 Tablespoons salted butter
- 2/3 *Cup Emmer flour
- 1/2 Teaspoon sweet smoked paprika
- 1 *Cup grated Beecher’s Flagship cheese
- 2 *Eggs
- 1/4 – 1/2 Teaspoon coarse sea salt
Preheat the oven to 375 degrees. Set out a large baking sheet and line it with a silpat or piece of parchment. 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.
Recipe By: Acacia Larson MPH, RD, CD
*Indicates ingredients that are grown or produced locally