Baker's % Ingredients Kilogram
89.00 Milk  0.176
89.00 Water 0.176
3.00 Salt 0.006
4.00 Sugar 0.008
79.00 Butter 0.156
100.00 White kamut flour 0.197
143.00 Eggs 0.282
507.00 Total 1.000

1.00 Fresh rosemary, finely chopped 0.010
10.00 Asiago cheese 0.100


1-3. Bring the milk, water, salt, sugar, and butter to a boil.

4. Off heat, pour the sifted kamut flour into the boiling liquid all at once. Immediately stir vigorously to incorporate the flour thoroughly and without lumps.

5. The mixture will form a smooth paste. This is called the panade.

6. Return the saucepan to medium heat and stir constantly until the panade forms a cohesive mass and pulls cleanly away from the sides, 2-5 minutes.

7. Transfer the panade to a mixer fitted with a paddle attachment and mix on low speed for 30 seconds to dissipate some of the heat.

8. Add 3/4 of the eggs.

9. Mix on low speed until incorporated.

10. Add the remainder of the eggs as needed. Additional eggs may be necessary to reach the proper consistency. The paste should be glossy, smooth and form a clean, non-ragged "V" shape when it drops from the paddle or spatula.

11-13. Fold in the grated asiago and finely chopped rosemary.

14. Using a #805 tip, pipe the batter into 1.5" rounds, leaving ample space between rows to allow for expansion.

15. Just before baking, egg wash the piped gourgeres.

Bake at 350 degrees F for 10 minutes, then reduce the temperature to 325 degrees F and continue to bake with the oven vented for a further 18-25 minutes depending on size. The gougeres should be deeply browned and the exterior should feel crisp.


Formulation courtesy of San Francisco Baking Institute