Parmesan-Rosemary Gougères with Goat Cheese Filling

finefoodsblog.com

Nevercookedbeforeinmylife

On January 1, 2015 I picked up a spatula for the first time and never looked back.

subheading: Parmesan-Rosemary Gougères:

1 cup water

½ teaspoon salt

½ cup unsalted butter cut into small pieces

1 cup all-purpose flour sifted

4 eggs one additional egg white may be needed

1 cup Parmesan cheese shredded on the small holes of a box grater

2 tablespoon fresh rosemary finely chopped

subheading: Gougères filling with goat cheese and mascarpone:

8 oz goat cheese

4 oz mascarpone cheese

2 tsp lemon zest

3 tablespoon parsley finely chopped

Directions at finefoodsblog.com

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