Leeks and Migneron de Charlevoix gougères

Author: Les Cultures de chez nous
Gougères de poireaux au Migneron de Charlevoix
Preparation 25
Baking 40
Portions 4
Freezing No


  • 250 ml (1 cup) of water
  • 60 ml (1/4 cup) of butter
  • 60 ml (1/4 cup) of Migneron de Charlevoix sliced into chunks
  • 250 ml (1 cup) of flour
  • 5 ml (1 teaspoon) of baking powder
  • 4 eggs
Garniture :
  • 45 ml (3 teaspoons) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of finely chopped fresh mint
  • Lemon zest
  • Freshly grated nutmeg up to taste
  • 1/2 cup of Migneron de Charlevoix liced into small chunks
  • Salt and pepper up to taste
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  • Preheat oven at 375 °F (190 °C).
  • In a casserole, set water, butter and cheese. Bring to a boil. Mix flour and baking powder. Pour in one shot the mixture of flour and add vigorously a wooden spoon. Until paste do not glue to casserole sides. Remove from heat.
  • Add eggs one by one while vigorously stirring. Set small balls with a spoon over a baking sheet. Oven bake for about 15 minutes, until balls are well browned. Let paste dry in the oven turned off for 15 minutes. Set aside.
  • In a casserole, melt butter and cook Les Cultures de chez nou sliced leeks at low heat for 8 to 10 minutes until tenderness. Preheat oven at 400°F (200°C). Fill small balls with leeks preparation. Add Migneron de Charlevoix chunks over each ball. Set back in the oven few minutes to melt cheese. Enjoy when balls are warm.

Chef's notes