If you have ever looked for an appetizer to wow your guests this cheese gougeres recipe is it. You can prep the dough ahead of time and then pipe the cheese gougeres onto a sheet pan to bake and pull out of the oven once guests arrive. They will love tearing into these puffy hot pillows studded with sweet California Figs from Chef Joanne Weir.
Fig Fontina Cheese Gougeres
Cheese gougeres might be the ultimate appetizer. This fig fontina cheese gougeres recipe from Chef Joanne Weir is easy to whip up at the last minute and bake before guests arrive.
Servings 6 servings
- 6 Orchard Choice or Sun-Maid California Figs stemmed
- 3/4 cup whole milk
- 5 tbsp unsalted butter cut into 10 pieces
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp cayenne
- 3 eggs large, room temperature
- 1/2 cup fontina cheese coarsely grated
- 3/4 cup Parmigiano Reggiano freshly grated
- If the figs are firm, soak in warm water for 1 hour. Strain and finely dice. If the figs are soft, simply finely dice.
- In a heavy saucepan, bring the milk and butter to a boil. In the meantime, sift together the flour, salt, and cayenne. As soon as the milk comes to a boil and the butter has melted, remove the pan from the heat and add the flour all at once. With a wooden spoon, beat the mixture until the mixture thickens and pulls away from the sides of the pan, 1 minute. Transfer the mixture to a bowl. Add the eggs, one at a time, beating well after each addition. Do not add another egg until the last has been thoroughly mixed in. Let cool for 10 minutes.
- Preheat an oven to 400 degrees F. Line 2 baking sheets with lightly buttered parchment paper. Add the figs, fontina, and Parmigiano to the dough and mix together. Spoon rounded teaspoons of the dough onto the baking sheets, 1-inch apart. Bake in the middle of the oven until golden brown, 20 to 25 minutes. Remove the puffs from the parchment and serve immediately.