Danish blue cheese, which is more economical than Roquefort, adds a rich tang to these cheese puffs.
Ingredients
Makes about 24
Step 1
Preheat oven to 375°F. Line large rimmed baking sheet with parchment. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
Step 2
Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.
Step 3
Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.
Step 4
Bake gougères until puffed, golden brown, and dry, about 30 minutes. Do AHEAD:Can be made up to 1 week ahead.Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.
Test-Kitchen Tips:
Step 5
To make it easier to drop the sticky gougère dough onto the baking sheet, lightly spray the spoon with nonstick vegetable oil spray. To be sure that the gougères are fully baked, pierce the top of one with a small sharp knife. The inside should be hollow and dry. Don't underbake the gougères, as they may collapse.
What to drink:
Step 6
花哨的方isn't complete without sparkling wine. With the appetizers, try the Cristalino Brut Rosé Cava ($9) from Spain. The pink bubbly is crisp and dry with lovely berry flavors. Plus, it's an incredible deal.
Leave a Review
Reviews (14)
Back to TopThese were pretty easy to make. My husband and I didn't care for how these tasted but our friends really liked them.
shrushanti
Tulsa, OK
12/5/2011
oops--I meant one guest dislikes black pepper
kyshel
7/2/2011
totally disagree with previous poster--likely used eggs that were too large. If the dough was runny, that would be the issue. It's pretty obvious they have to hold their shape. The proportions for gougeres is correct. I have been making them for twenty years. "The fault, dear Brutus, is in ourselves" I used white pepper because one guest dislikes it (huh?) it they were incredible. My cheese was smoked blue (Stella Brand) Other than that, no changes and right on the money for rich flavor and texture--a bit crisp with soft, chewy interiors. Making more today form a major wine tasting...
kyshel
7/2/2011
I made this recipe twice. The first time, I followed the recipe exactly and it was a failure. For the basic choux pastry, 3 eggs are way too much for the amout of butter and flour called for. The resulting dough was so liquid that I couldn't brush egg was on it. The added salt + the cheese also made the gougeres too salty. The 2nd time I made this, I ommitted the salt, and reduced the amount of pepper to 1/4 tsp. The balance of flavours was just right. I also looked up the proportions for a proper choux pastry, and subsequently reduced the number of eggs from 3 to 2. The gougeres had the correct consistency and turned out beautifully. Colleagues said it was some of the best 'cheese puffs' they'd ever had!
sashamol
Tucson, AZ
6/4/2010
Made these a day ahead for my book group and they came together beautifully. However, they taste terrible. Most stayed on the plate and a few guests could not even finish them. We really like our food but not this recipe.
Lebo_cook
Pittsburgh, PA
10/25/2009
Very easy to make and went a long way in impressing some guests who dropped in! I made them with egg beaters and gorgonzola cheese, a lot of pepper, and whipped up some butter with aguave necter. The sweetness of the butter with the tangy gorgonzola puffs were amazing! Will make again with blue cheese for sure..would think of adding chives/bacon..possibilities are endless!
counttheskies
Atlanta, GA
7/4/2009
Great recipe to impress holiday drop ins with. I took the advice, made them ahead and kept them in the freezer. They heated up beautifully and saved the day!
jkestell
Johannesburg, South Africa
2/4/2009
These were fun to make - and easy. They had really great flavor. I made them 6 hours ahead and reheated and while they weren't quite as good as fresh from the oven, they were still enjoyable. My guests thought I went to a lot of trouble!
evangoor
Dallas
1/21/2009
These turned out well. They do not need to be perfectly hollow as they are not being filled with anything. Mine turned out mostly hollow, golden on the outside (egg wash was helpful), and had a good texture. People really enjoyed them. Such an easy recipe - I might explore using other cheeses in the future.
Anonymous
Philadelphia, PA
12/29/2008
These were pretty good, but nothing extraordinary. I doubled the blue cheese becuase other people said that the puffs were bland, and I'm glad that I did. The egg wash makes the puffs brown quickly, but if you're going to take them out, make sure that they're really done (I undercooked mine). They really should sound hollow the way the recipe says that they should. Also, do not open your oven until you're sure that they're pretty much fully cooked, or they won't rise properly.
Anonymous
Balitmore
12/26/2008
Easy yet sophisticated and delicious. Peppery with subtle blue cheese flavor.I will absolutely make again.
lynne_n
Hayden Lake, Idaho
12/24/2008
These delicious puffs were a huge hit and were gobbled up by four people. I made them exactly as written (with just a few grinds of pepper, not 3/4 tsp.). They were very impressive but easy to make. I served them alongside caesar salad, foregoing the croutons. I would certainly make them again.
LindaS2525147
Bayside, NY
12/22/2008
我不确定这是一个公平的审查所以我希望不hers try it and see what they think. They just weren't what I had expected (although I can't say for certain what I expected). I was going to make them for a party so I tried the recipe a few days before, not sure if I was tired, but I wasn't super impressed. I do agree that they were very subtle in flavor. Maybe I was expecting more blue cheese flavor. On the plus side, they were so easy to make that I will definitely give them another chance.
molliewomp
Bay Area, Ca
12/17/2008
Easy to make. Subtle in flavor. Mine were, however, more tablespoon than teaspoon sized. Definitely better fresh from the oven, though the first batch had to be reheated and the family thought they were just fine!
mstimpano
madison, wi
12/12/2008
