Danish Blue Cheese Gougéres
- Total Time: 50 mins
- Yield: 24 gougeres 1x
Description
A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
Ingredients
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) of water
- 1/2 stick of unsalted butter cut into cubes
- 3/4 tsp of ground black pepper
- 1/4 tsp kosher salt
- 2/3 cup (160 ml) of all purpose flour
- 3 eggs at room temperature
- 1/3 cup (80 ml) of crumbled Danish Blue Cheese
Instructions
- Preheat the oven to 375 degrees.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix together the wine, water, butter, pepper and salt in a medium sized saucepan or skillet.
- Bring this to a boil over medium heat. Keep stirring until the butter has melted.
- Turn down the heat and stir the flour in the pan.
- 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.
- Take the pan off the heat and let it all rest for about 5 minutes.
- While the pan is cooling, whisk the eggs together in a small bowl. Set 1 tbsp of the beaten egg aside for brushing on the gougéres.
- After 5 minutes have passed mix 1/3 of the beaten egg into the dough.
- When it’s fully incorporated into the dough, add the next 1/3 and so on until all the egg is used up.
- The dough will be thick and sticky.
- When all the egg is in the dough, add in the crumbled blue cheese. Mix it in well.
- 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.
- Use a pastry brush and brush the beaten egg onto the gougéres. Round off any pointed tops.
- 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.
- Serve these little babies hot and crispy from the oven
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 gougere
- Calories: 70
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Frequently Asked Questions
Why are the eggs added to the dough in thirds rather than all at once?
The recipe is explicit: after removing the pan from heat and letting it rest 5 minutes, you add the beaten eggs one-third at a time, fully incorporating each portion before adding the next. Adding all the egg at once would make the choux paste impossible to emulsify, resulting in a greasy, broken dough rather than the thick, sticky paste you need for puffed gougères.
Why does the recipe use wine instead of all water for the liquid?
The dough uses equal parts dry white wine and water (1/4 cup each) instead of the all-water standard for choux. The wine adds a subtle acidity and complexity that pairs with the tangy Danish blue cheese folded in before baking.
How do I know when the gougères are done?
Bake at 375°F for about 30 minutes. The recipe says the finished gougères will be puffed, golden brown, and dry-looking — they should feel firm to the touch. Serve immediately hot and crispy from the oven; they deflate as they cool. 
Maureen…yes that is correct here’s a link to the original recipe http://www.thecolorsofindiancooking.com/2013/09/easy-cheesy-puffs-blue-cheese-gougeres.html
Can 3 eggs to 2/3 cup flour be correct???
Maureen, yes..here’s the original link to my recipe with full illustrations
http://www.thecolorsofindiancooking.com/2013/09/easy-cheesy-puffs-blue-cheese-gougeres.html