Cheddar-Pecan Gougères

Cheddar-Pecan Gougères
Photo by Scott Phillips


  • 5 oz. grated very sharp Cheddar (about 1-½ cups, lightly packed)
  • Pinch freshly grated nutmeg
  • 1 tsp. kosher salt
  • 4 oz. (½ cup) unsalted butter, cut into 4 chunks
  • 7 oz. (1-½ cups) all-purpose flour
  • ¾ cup lightly toasted chopped pecans
  • 6 large eggs, cracked into a small bowl; plus 1 more if needed
  • + 3 more ingredients
    • 1-½ cups water
    • ¼ cup finely shredded Parmigiano-Reggiano
    • Pinch cayenne

Position racks in the top and middle of the oven and heat the oven to 425°F. Line two baking sheets with parchment. In a medium heavy-based saucepan, heat the water, butter, salt, cayenne, and nutmeg over high, stirring to melt the butter. Bring to a boil and then dump in all the flour at once. ...

View full recipe at Fine Cooking


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