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  • All Year
  • 1 hour
  • Serves 10

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Rosemary Olive Oil

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French Fleur De Sel Sea Salt

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Rosemary Gougères

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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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.