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Blue Cheese Gougeres

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February 21st, 2009 · Print Print

Blue Cheese Gougeres from Sugarlaws

Sometimes I am lying in bed at night, hovering on the edge of falling asleep, and a recipe just comes to me. 

In trying to remember where I got this idea, I am pretty sure it came from one of my old issues of Gourmet.  This is one of those recipes that would have embedded itself in the back of my consciousness, and subtly but surely crept periodically back into my thoughts — so that the next time I went to the cheese store (yes, I do, in fact, live 2 blocks away from a cheese store), I’d think… gorgonzola… choux pastry…. Gougeres.

And these are such a great party food that I’m sad I wasted this recipe on just me and Chad.  Simple, elegant, and inexpensive, they would be great for a crowd of nibbling cocktail-drinkers.  And if I ever, someday, own my own restaurant, I think these just might be my amuse bouche.

Have I convinced you yet?  Give them a try.

Blue Cheese Gougeres

Blue Cheese Gougeres

INGREDIENTS
1/2 cup whole milk
1/2 cup water
1 stick unsalted butter, cut into 4 pieces
1/8 teaspoon salt
1 cup all-purpose flour
1/3 cup crumbled blue cheese
4 eggs, at room temperature
3 ounce block of blue cheese, to be sliced, for serving

DIRECTIONS

Preheat the oven to 375 degrees. Line two baking sheets with waxed or parchment paper.

In a medium sized saucepan, bring the milk, water, butter and salt to the boil. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Stir for 2-3 minutes, and then transfer the dough to the bowl of your mixer.

Add the blue cheese and mix using a whisk attachment until smooth. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. The dough should be still warm. It is now ready to be used for the gougeres.

Fill a large pastry bag fitted with a large star (or plain) tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in small circle-shaped puff shapes. Leave about 2 inches between each puff to allow them room to expand.

Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the gougeres have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 10 minutes or until the gogueres are puffed, golden and firm. The total baking time should be approximately 20-25 minutes.

Allow the gougeres to cool, and then slice each one in half with a sharp knife. Place a small (2-inch) slice of blue cheese into each one. Replace the tops, and serve!

Blue Cheese Gougeres from Sugarlaws


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Tags: appetizers · food



16 responses so far ↓

  • 1 VeggieGirl // Feb 21, 2009 at 8:07 am

    That’s how recipes comes to me as well – while I’m trying to sleep, haha :-D

  • 2 emily // Feb 21, 2009 at 8:09 am

    YUM.  waste them on me please!!

  • 3 Erin // Feb 21, 2009 at 8:41 am

    Very original idea Katy! I love the thought of serving these at a cocktail party. I suppose it’s too early on Saturday morning to have a martini generously garnished with blue cheese stuffed olives though, right?

  • 4 Kristen // Feb 21, 2009 at 10:39 am

    Yes, waste them on me, too! I will spoil my diet on these!

  • 5 elizabeth // Feb 21, 2009 at 10:53 am

    I am fixin to go get me this cheese or could use another kind of cheese.i am going to fix me some for this afternoon sounds goood.  BY THE WAY i MAKE CREAM PUFFS LIKE THIS EXCEPT I PUT A FILLING IS SIDE. BELIEVE ME THEY DO NOT LAST ARIUND HERE. THANK YOU

  • 6 July // Feb 21, 2009 at 1:14 pm

    I love your blog.

  • 7 maris // Feb 21, 2009 at 8:05 pm

    When you open that restaurant, remind me to try the gougeres!

  • 8 sue bette // Feb 22, 2009 at 7:19 am

    these bites look lovely – a perfect way to start of an Oscar party!

  • 9 elizabeth // Feb 22, 2009 at 7:32 am

    YES–YES–THESE ARE GREAT AND SO GOOD. I TRIED THEM WITH CHEDDAR JUST 3 AND TRIED THESE LIKE YOU DID—WHERE EXACTLY ARE YOU OPENING A RESTRANT?  THANK YOU SO MUCH. EJK FROM KELLER,TX

  • 10 ttfn300 // Feb 22, 2009 at 2:44 pm

    wasted on just you two?  i think not.  look at it another way– you guys need to entertain so you can make them again soon :)

  • 11 Katy // Feb 22, 2009 at 4:17 pm

    You guys rock — as I was writing up this post, I kept thinking, “what kind of parties do people have in February?”  DUH, the oscars! 

    And Elizabeth — Having my own restaurant is still a pipe dream for now!  But if it ever comes to be, I’m including this recipe on the menu. :-)

  • 12 Nirvana // Feb 23, 2009 at 12:21 am

    These look sooo delicious — and I didn’t used to like blue cheese until recently so I’m really excited to try this! :)

  • 13 The Duo Dishes // Feb 23, 2009 at 12:38 pm

    Perfect finger foods!

  • 14 brilynn // Feb 23, 2009 at 8:11 pm

    I tried making gougeres a little while back and will have to give it another go because they didn’t puff up like they should.  Your blue cheese ones look delicious!

  • 15 adele // Feb 24, 2009 at 6:14 pm

    I’ve had a recipe for classic gougeres pinned on my corkboard for months. Now I have to add another one. :P

  • 16 Donald // Feb 26, 2009 at 2:03 am

    Yeah…

    you definitely win the quickfire challenge with these Katy.

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