A classic French snack with an herbal twist. Serve with apéritifs.
Ingredients
1/2 c water
1 T butter
2 T Rosemary Fused Olive Oil
1/4 t French Fleur de Sel
1/2 c flour
2 whole eggs
3/4 c grated gruyère cheese
Directions
1. Preheat the oven to 425° and prepare a baking sheet linked with parchment paper or a Silpat baking mat.
2. Heat water, butter, olive oil, and salt in a saucepan until the butter is melted. Add the flour all at once and stir vigorously for 3 minutes. Remove to a separate bowl. Mix in the eggs one at time, then fold in the grated cheese.
3. Pipe or spoon the dough in cherry tomato-sized rounds on to the prepared baking sheet. Bake for 10 minutes and then turn the oven down to 375° and bake for 20-25 minutes more until golden brown.
Rosemary Gougères
All Year
1 hour
Serves 10
A classic French snack with an herbal twist. Serve with apéritifs.
Ingredients
1/2 c water
1 T butter
2 T Rosemary Fused Olive Oil
1/4 t French Fleur de Sel
1/2 c flour
2 whole eggs
3/4 c grated gruyère cheese
Directions
1. Preheat the oven to 425° and prepare a baking sheet linked with parchment paper or a Silpat baking mat.
2. Heat water, butter, olive oil, and salt in a saucepan until the butter is melted. Add the flour all at once and stir vigorously for 3 minutes. Remove to a separate bowl. Mix in the eggs one at time, then fold in the grated cheese.
3. Pipe or spoon the dough in cherry tomato-sized rounds on to the prepared baking sheet. Bake for 10 minutes and then turn the oven down to 375° and bake for 20-25 minutes more until golden brown.
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