Gougères are fancy-titled puff pastries -- pâte à choux -- that utilize the high moisture content of the dough to create steam during baking instead of a rising agent to create the 'puff'... this recipe makes about 60 1" puffs or 2 & 1/2 dozen 2" puffs.
Line two baking sheets with parchment; set aside.
In a small saucepan, heat the water, butter and salt over a medium flame until the butter melts. Do not boil.
When the butter is melted, dump in the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, and then for one additional minute.
Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for 5 minutes.
Beat the eggs in one at a time with a wooden spoon. When eggs are completely incorporated, stir in blue cheese, mustard, white pepper, and the cayenne pepper until well mixed.
Pipe batter in 1-inch mounds about 11/2 inches apart onto the prepared baking sheets. (Or use 2 teaspoons batter for each puff.)
Bake for 20 to 25 minutes or until puffed and golden brown. Serve warm.
- 1-1/2 cups water
- 1/2 cup butter, cut into pieces
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 5 eggs
- 1-1/2 cups crumbled blue cheese
- 4 teaspoons Dijon-style mustard
- 1 tablespoon rosemary, finely chopped
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon cayenne pepper
Line two baking sheets with parchment; set aside.
In a small saucepan, heat the water, butter and salt over a medium flame until the butter melts. Do not boil.
When the butter is melted, dump in the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, and then for one additional minute.
Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for 5 minutes.
Beat the eggs in one at a time with a wooden spoon. When eggs are completely incorporated, stir in blue cheese, mustard, white pepper, and the cayenne pepper until well mixed.
Pipe batter in 1-inch mounds about 11/2 inches apart onto the prepared baking sheets. (Or use 2 teaspoons batter for each puff.)
Bake for 20 to 25 minutes or until puffed and golden brown. Serve warm.
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