RECIPE BY: Chef Jean Joho — The Eiffel Tower Restaurant Cookbook

Caraway Gougeres (a.k.a. Cheese Puffs) paired with Gewürztraminer

“Caraway seeds are often used in Alsace, because they pair so nicely with the Gewürztraminer wines the region is famous for; caraway is also good for the digestion. These cheese puffs are ideal for entertaining at home, because you can pipe them into mounds and freeze them, uncooked, until you are ready to use them. I always have a batch in the freezer, ready to put into the oven when friends stop by for a glass of wine. You can also bake these up to an hour in advance and serve them at room temperature – they are just as nice.” Jean Joho


1 cup all purpose flour
1 tsp dry mustard
1 Tbsp caraway seeds, plus more for garnish
1/8 tsp cayenne pepper
3/4 cup hot water
1/4 cup Hickory Creek Gewürztraminer
1 stick unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp sugar
4 large eggs
2/3 cup shredded Gruyere cheese plus more for garnish


Preheat the oven to 375F.  Butter a baking sheet.

In a small bowl, combine the flour, mustard, 1 T caraway seeds, and the cayenne. Stir to blend. Set aside.

In a heavy, medium saucepan, combine the water, wine, butter, salt, and sugar and cook, stirring occasionally, over medium high heat until the butter is melted. Add the flour mixture all at once and stir vigorously with a wooden spoon until the paste forms a firm ball and pulls away from the edges of the pan.Remove the paste from the pan and place it in a stand mixer fitted with the paddle attachment.

Add the eggs, one by one, mixing between each addition. The paste should be firm, smooth, and waxy. Add the 2/3 cup cheese to the paste and blend thoroughly. Drop the paste onto the prepared sheet by teaspoonfuls, making walnut sized mounds on the prepared sheet. Sprinkle each with a little additional cheese and a few caraway seeds. Serve with remaining wine.

MAKES: 24 gourgeres