Danish Blue Cheese Gougéres

A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
By Kathy Gori
Danish Blue Cheese Gougéres

Danish Blue Cheese Gougéres
 
Prep Time
Cook Time
Total Time
 
A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
Author:
Recipe Type: Appetiser
Serves: 24 gougeres
Ingredients
  • ¼ cup dry white wine
  • ¼ cup of water
  • ½ stick of unsalted butter cut into cubes
  • ¾ tsp of ground black pepper
  • ¼ tsp kosher salt
  • ⅔ cup of all purpose flour
  • 3 eggs at room temperature
  • ⅓ cup of crumbled Castello Danish Blue Cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line a cookie sheet with parchment paper or a silicone baking mat.
  3. Mix together the wine, water, butter, pepper and salt in a medium sized saucepan or skillet.
  4. Bring this to a boil over medium heat. Keep stirring until the butter has melted.
  5. Turn down the heat and stir the flour in the pan.
  6. Stir this together well until the four forms large clumps and starts to stick to the bottom of the pan. This takes about 1 minute.
  7. Take the pan off the heat and let it all rest for about 5 minutes.
  8. While the pan is cooling, whisk the eggs together in a small bowl. Set 1 Tbs of the beaten egg aside for brushing on the gougéres.
  9. After 5 minutes have passed mix ⅓ of the beaten egg into the dough.
  10. When it's fully incorporated into the dough, add the next ⅓ and so on until all the egg is used up.
  11. The dough will be thick and sticky.
  12. When all the egg is in the dough, add in the crumbled blue cheese. Mix it in well.
  13. Drop the dough by spoonfuls onto the baking sheet. Hint: brush the spoons with a bit of oil or non stick spray it will make this a whole lot easier. You should have about 24 walnut sized gougéres.
  14. Use a pastry brush and brush the beaten egg onto the gougéres. Round off any pointed tops.
  15. Pop them into the oven and bake them for about 30 minutes. They will be puffed, golden brown and dry when they're done. They should feel firm to the touch.
  16. Serve these little babies hot and crispy from the oven

Kathy Gori

Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.

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