Ingredients: Gougères

5 Tbsp butter

1 tsp salt

1 tsp granulated sugar

1 cup all-purpose flour

5 eggs (divided)

½ cup grated Parmesan

¼ cup finely chopped chives

¼ tsp black pepper

Ingredients: Citrus Aioli

1 egg yolk

2 tsp lemon juice

Pinch of each, cayenne pepper and salt, plus extra to taste

½ cup extra-virgin olive oil

½ each fruit's grated lemon, lime and orange zest

Ingredients: Shrimp salad

18 oz cooked Oregon bay shrimp,chilled

2 Tbsp finely chopped shallots

1/3 cup finely diced celery

1/3 cup julienned radish

¼ cup finely chopped herbs, such as tarragon, parsley, and chervil

1 tsp each, grated orange, lime, lemon zest

3 Tbsp Citrus Aioli (see here)

1 Tbsp extra-virgin olive oil, plus extra for drizzling

Juice of 1 lemon (3 Tbsp)

Salt and black pepper, to taste


Flaky salt, for sprinkling

Extra-virgin olive oil, for drizzling

4 to 6 edible flowers, for garnish

Preparation: Gougères

Preheat oven to 450º F. Line two baking sheets with parchment paper.

In a medium saucepan, combine butter, salt, sugar, and 1 cup water and bring to a boil over medium heat. Add flour and stir constantly with a wooden spoon for 2 minutes, until flour is thoroughly incorporated and the dough starts to pull away from the sides of the pan to form a ball. Remove pan from the heat.

Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for 5 minutes, until slightly cooled. Beat in 4 eggs, one at a time, until fully incorporated. Stir in Parmesan, chives, and pepper.

Using a small scoop (about ¾ tablespoon), scoop dough onto the prepared baking sheets, evenly spaced 1 inch apart. You should have about 32 mounds.

In a small bowl, whisk the remaining egg with 1 tablespoon water. Brush the tops of the dough mounds with egg wash. Bake for 10 minutes. Reduce heat to 350º F. and bake for another 25 minutes, until golden brown.

Preparation: Citrus Aioli

In a food processor, combine egg yolk, lemon juice, cayenne and salt. Slowly add olive oil in a thin stream until emulsified. Whisk in citrus zests.

Preparation: Shrimp Salad

Combine all ingredients in a large bowl. Refrigerate until ready to use.


Using a serrated knife, cut gougeres in half. When gougères are cool, fill each half with 1 tablespoon shrimp salad. Place on a serving platter and sprinkle with salt. Drizzle a little oil on top and garnish with edible flowers.

Wine Pairing

Martin Woods Koosah Vineyard Chardonnay