OKA Gougeres (Pate a Choux) with a Maple Walnut Glaze

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

Sign Up!

For recipes, new and tips, fresh and direct on your email.


With its rich flavour of nuts and butter, I have created a simple spring recipe using OKA Raclette to showcase its heritage in true French Style. These savoury delights with a touch of sweetness are a perfect addition to your brunch table or great for an afternoon tea.
With Love,
Irene for Daily Tiramisu
oka gourgers picture

Yields about 20 rolls

1 cup water
½ cup unsalted butter
¼ tsp. salt
1 cup all-purpose flour
6 eggs
1 ¼ cup fine diced OKA Raclette Cheese
1 tbsp.
Maple Walnut Glaze
1 ½ cup pure maple syrup
2 tbsp. quality honey
2 tbsp. unsalted butter
1/3 cup toasted chopped walnuts

  1. Arrange your oven grills to two levels to fit two baking sheets. Preheat oven to 400F and line two baking sheets with parchment paper.
  2. Over medium heat in a medium heavy bottom saucepan, bring the water, butter and salt to a rolling boil.
  3. Add flour and stir vigorously and constantly while cooking for 3 to 5 minutes to dry it out. The paste is ready when it is thick, glistening and the bottom of the saucepan shows a white lining.
  4. Remove from heat and transfer mixture to a bowl of a mixer. Let it cool to room temperature.
  5. Beat in eggs one at a time and ensure they are thoroughly incorporated and scrape sides of bowl before adding next addition. Beat a few minutes longer until a smooth creamy texture. Add cheese and gently mix.
  6. Place mixture in a piping bag. Pipe the mixture about 2 tbsp. each into a round shape on the lined baking sheet spacing them about an inch apart. Brush each of them with the milk.
  7. Place both baking sheets in oven. Bake for 30-35 minutes until puffed, golden brown, and hard to the touch. Half way through cooking, switch the baking sheets for even baking.
  8. In the meantime, prepare the glaze. Combine the maple syrup, honey and butter in a heavy saucepan over low heat. Cook for 10 minutes, whisking occasionally; the butter should be completely melted. Remove from the heat.
  9. Once Gourgeres are ready, let cool for a few minutes. Top with the maple glaze and enjoy.

Follow me!

You may also like...