Black Truffle Raclette Gougéres

Our riff on 3-Michelin-star French chef Alain Ducasse’s classic gougères (French cheese puffs) substitutes Leelanau Cheese black truffle raclette for Swiss Gruyère and aged raclette for parmesan, with decadently delicious results.

Thank you to John and Anne Hoyt, founders of Leelanau Cheese, for the recipe! Read their story in the January 2018 issue of Traverse, Northern Michigan's Magazine!

Makes about 2 dozen appetizer-sized portions


½ cup water ½ cup milk 1 stick (4 ounces/8 tablespoons) unsalted butter 1 cup all-purpose flour 4 large eggs 3 ½ ounces (about 1 cup) shredded Leelanau Cheese black truffle raclette Pinch freshly ground pepper Pinch freshly grated nutmeg Finely grated aged Leelanau Cheese raclette, for sprinkling


Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. In a medium saucepan, combine water, milk, butter and salt and bring to a boil. Add flour and stir with a wooden spoon until a smooth dough forms. Continue to stir over low heat until dough dries out and pulls away from the pan, about 2 minutes. Scrape dough into a bowl and allow to cool for 1 minute. Beat eggs into the dough one at a time, stirring vigorously between each one.* Add shredded black truffle raclette, pepper and nutmeg. Transfer dough to a pastry bag fitted with a ½-inch round tip and pipe tablespoon-size mounds onto baking sheets, spaced two inches apart. Alternatively, drop dough by tablespoonful onto baking sheet. In either case, wet a finger and tap down tops to round off any sharp tips. Sprinkle gougères with grated aged raclette and bake for about 22 minutes, or until puffed and golden. Serve warm or at room temperature. *When mixing in eggs, make sure each one is incorporated before adding the next. It is natural for the dough to look curdled at first. Keep stirring, and it will come together nicely.