Castello Summer of Blue — Blue Cheese and Pancetta Gougères
Recipe Type: Appetizer
Serves: about 10 gougères
Savory blue cheese and pancetta gougères are a puff of bold flavor, delicious on their own or as appetizer bites with a meat or greens filling to pair.
  • 1 cup white wine
  • 8 tablespoons unsalted butter, cut in cubes
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 large eggs
  • ½ cup Castello crumbled blue cheese
  • ½ cup finely chopped crispy pancetta
  1. Preheat the oven to 400 degrees F, line a baking sheet with parchment paper or a silicone mat.
  2. In a large saucepan, add the wine and butter and heat until the butter melts and the mixture begins to simmer.
  3. In a small bowl, mix together the flour, salt, and pepper together. Pour the flour mixture into the wine mixture and mix until well combined.
  4. Slowly mix in one egg at a time, fully incorporating each egg before adding the next. It will seem as though the eggs will never full mix in, but I promise it will after enough mixing!
  5. Fold in the blue cheese and pancetta and mix until well incorporated.
  6. Fit a piping bag with a large round tip and pipe rounds onto your baking sheet that are about 2 inches wide. Wet a finger with water and use that to smooth out the tops of the dough.
  7. Bake for about 25 - 30 minutes, or until they are puffed and golden brown.
  8. Eat as they are, or slice them open and fill with more meat and bitter greens and butter!
Recipe by Honest Cooking at