A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
By Kathy Gori
- 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
- 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 ⅓ of the beaten egg into the dough.
- When it's fully incorporated into the dough, add the next ⅓ 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
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.