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
A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 24 gougeres 1x
- Category: Appetiser
Ingredients
Scale
- 1/4 cup dry white wine
- 1/4 cup 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 of all purpose flour
- 3 eggs at room temperature
- 1/3 cup of crumbled Castello 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 Tbs 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
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
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