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Pesto Parmesan Gougères

By: Nicole 16 Comments
Posted: 08/25/16 Updated: 08/30/16

This post may contain affiliate links. Please read my disclosure policy.

Pesto Parmesan Gougères 5

Much like Oprah, I LOVE bread. In fact, I’d argue that my day begins and ends with carbs of some sort, typically peanut butter toast for breakfast, and cookies for dessert, although I’m trying to cut back on the cookie consumption. In between those two meals, I’d estimate I consume bread in some way, shape, or form at least a few more times, much to the dismay of my waistline.

I’m so obsessed with the bread that when I’m traveling, I’ve been known to choose a restaurant based solely on Yelp reviews which described customary piping hot popovers with salted, smoked butter, being delivered to tables prior to the main course.

Pesto Parmesan Gougères 4

I am not a bread baker by nature. I don’t have the patience for yeasted, perfectly molded loaves of sourdough. I’ve screwed up homemade brioche more times than I can count. And I certainly can’t perfect the crusty exterior of a French baguette.

However, there are certain things I can do when it comes to bread. I can make perfectly tall and flaky biscuits. I have mastered the quick-cooking soft pretzel. And I have made cheese puffs more times than I can count, contrary to my brioche failures.

Pesto Parmesan Gougères 3

Cheese puffs, or gougères, as they call them in France, may seem daunting at first glance, but I find them to be one of the easier pastries to assemble. Typically, you find them laced with gruyere, but I’ve been trying to come up with unique ways to utilize the basil in my backyard that’s been growing like a weed, so I thought it would be perfectly suited in a classic cheese puff.

The pesto is a simpler version of the classic recipe, I included the basil (obviously), lemon juice, salt, parmesan, and olive oil, but omitted the pine nuts and garlic, for a more dominant basil flavor.

Pesto Parmesan Gougères 2

I really didn’t want the pesto to completely turn the color of the dough green, so what I did was make the gougères batter completely, and then right before spooning the dough on to parchment paper, I gently stirred the pesto in, creating an almost ribbon-like effect.

I ate them as is, straight out of the oven, but they would be delicious slathered with salted butter, and would even be a great vessel for a mini ham and cheese sandwich.

Pesto Parmesan Gougères

 

5.0 from 1 reviews
Pesto Parmesan Gougères
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: Nicole ~ Cooking for Keeps
Serves: 15-18
Ingredients
  • 1 cup basil
  • ¼ cup + 1 Tlbs water
  • ½ cup parmesan cheese, divided
  • ¾ tsp. salt, divided
  • 1 tsp. lemon juice
  • 2 Tlbs olive oil
  • 7 tablespoons butter
  • ¾ cup milk
  • 3 large eggs
  • 1 cup flour
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small food processor, add basil, 1 Tlbs water, ¼ cup parmesan cheese, ¼ tsp. salt, and lemon juice. Pulse until mixture is pureed, scraping down sides as necessary. Add olive oil, and pulse again until combined. Set aside
  3. Line a large baking sheet with parchment paper. Place remaining water, butter, milk, and salt into a medium saucepan. Melt butter over medium high heat. When milk mixture has become scalding hot, add flour in all at once. Stir over medium heat until mixture starts to pull away from the sides of pan and becomes a smooth and cohesive.
  4. Take the pan off the heat and let cool for one minute. Add eggs, one at a time, while vigorously stirring with a wooden spoon. Do not add another egg, until previous one is completely mixed in. Work fast so you don't cook the eggs. Mix on medium speed and eggs one at a time, making sure each egg is completely incorporated before adding the next. The dough should be smooth and glossy.
  5. Right before forming puffs, add pesto to the mixture, GENTLY, stir it in creating a ribbon-like effect of pesto throughout the dough, don't fully incorporate it!
  6. Use a spoon to form dough into 2 tablespoon mounds. Line up on a baking sheet.
  7. Place in the oven, and then turn temperature down to 350 degrees. Bake for 20-25 minutes, or until golden brown and puffed.
3.3.3077

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Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Naterlee says

    Posted on 8/26/16 at 11:40 pm

    You’re numbered instructions don’t explain HW and when pesto is added to dough 🙂

    Reply
    • Nicole says

      Posted on 8/30/16 at 2:57 pm

      So sorry about that! Recipe updated! You swirl the pesto in right after the dough comes together, and before spooning it on to the baking sheet. You want an almost ribbon-like effect of pesto throughout the dough.

      Reply
  2. Mrs Major Hoff says

    Posted on 10/17/16 at 5:44 pm

    These sound fabulous! My kiddos adore pesto, and they love bread, so I know these will be a huge hit! Thanks!

    Reply
    • Nicole says

      Posted on 10/18/16 at 1:49 am

      Thank you!

      Reply
  3. Ember says

    Posted on 1/14/17 at 12:31 am

    Curious about the remaining parm?

    Reply
    • Nicole says

      Posted on 1/27/17 at 5:55 pm

      Sorry for the delay Ember! Sprinkle it on top!

      Reply
  4. Jenny says

    Posted on 2/5/17 at 2:11 pm

    Do these freeze well?

    Reply
    • Nicole says

      Posted on 2/7/17 at 4:29 am

      Yes! They should.

      Reply
  5. Pascale says

    Posted on 7/6/17 at 10:52 pm

    Should these be surved cold or hot? Thanks!

    Reply
    • Nicole says

      Posted on 7/7/17 at 2:16 pm

      I wouldn’t serve them cold, but they are best served hot, and still delicious served room temperature!

      Reply
  6. Ashley says

    Posted on 11/5/17 at 9:11 pm

    Can you prep these and freeze them in advance?

    Reply
    • Nicole says

      Posted on 11/6/17 at 8:14 pm

      I haven’t tried to prep them and freeze before cooking, but I have frozen them after, then reheated them in the oven. They aren’t AS good, but still tasty!

      Reply

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