IPA Gourgères | NBWA: America's Beer and Beverage Distributors
 
August 3 is International IPA Day! Celebrate with these light, airy and savory gourgères. IPA beer blends with Gruyère and Parmesan cheeses, flour and spices to create a perfectly satisfying cheese puff. Serve alongside your favorite IPA for a delectable pairing.
 
 
Makes 44
 
4 ounces Gruyère cheese, finely shredded (about 1 ½ cups)
3 tablespoons Parmesan cheese, grated
¼ teaspoon ground nutmeg
1 cup IPA beer
½ cup butter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
4 eggs
 
Preheat oven to 400 F. Line two baking sheets with parchment paper or other nonstick liner.
 
In medium bowl, combine Gruyère cheese, Parmesan cheese and nutmeg; toss with fork until blended.
 
In heavy large saucepan, combine the IPA and butter; bring to a boil. When butter is melted, stir in flour, salt and black pepper. Lower heat and stir constantly until dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool one minute. Stir in one egg and vigorously beat with wooden spoon until incorporated. Stir in remaining eggs, one at a time, beating well, until the dough is smooth. Beat in cheese mixture and stir until incorporated.
Drop dough by rounded teaspoonfuls onto prepared baking sheets, spacing about 1 ½ inches apart. With fingers, smooth gougères into neat mounds.
 
Bake one sheet at a time in preheated oven 25 minutes, until golden brown and crisp. Transfer gougères to a wire rack and cool until just warm.