Drink Rhône Rosé - Eat TOO!



Gougeres with Wild Flower Honey

Makes 25 gougeres


1 cup water

6 tablespoons butter

1½ teaspoons salt

¼ teaspoon cayenne pepper

1 cup flour

4 eggs

½ cup blue cheese

1 egg beaten with 1 teaspoon water

4 tablespoons wild flower honey


Preheat oven to 350’.

In a heavy bottomed saucepan, bring the water to a boil with 6 tablespoons of butter, salt &

cayenne.


Boil until the butter melts, then remove from heat. Pour in the flour, beat for one more minute

with a wooden spoon to blend and bind the ingredients. Return to medium heat and continue to

beat until dough pulls away from the sides of the pot, and holds together, about two minutes.

Remove saucepan from heat.


Make a center in the dough and break an egg into the mixture. Beat to incorporate the egg.

Repeat until all four eggs are incorporated into the mixture and it is a smooth paste. Add the

blue cheese and beat until smooth.


Fill pastry bag with mixture. Refrigerate for 1 hour.