January 1, 2014

Emmer Gougeres (French Cheese Puffs)

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20 Gougeres


  • 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


  • 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.

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