This is an easy elegant appetizer and perfect for your next dinner party. They pair beautifully with a glass of wine and your guests will not be able to get enough. They're actually quite addicting - which became evident after a while since I couldn't stop popping them into my mouth. Try these for your next party and your guests will rave.
Blue Cheese Gougeres
Found on Kitchen Sink
Recipe from King Estate Winery
Makes 35 gougeres
5 tablespoons unsalted butter
3/4 teaspoon kosher salt
1 cup all purpose flour
2.5 large eggs
1/2 cup blue cheese, crumbled (Saint Agur)**
large pinch of freshly ground black pepper
1 egg, beaten
Preheat oven to 425 degrees.
Combine 3/4 cups of water, butter and salt in a saucepan and bring to a boil. Remove from heat immediately and add all of the flour at once, stirring vigorously with a wooden spoon. When the flour is incorporated, return the pan to the heat for several minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan. Away from the heat, add the eggs one at a time, mixing each one until well blended. The dough should be soft and shiny. Add the blue cheese. Season with black pepper and more salt if needed. Continue to blend until mixture looks like one cohesive dough and similar to mashed potatoes.
Line a baking sheet with silpat. Using either small cookie dough scooper or pastry bag with a large plain tip, make mounds about 1 inches in diameter. Using a pastry brush, paint tops with a glaze of the beaten egg mixed with splash of water. Make sure when you glaze the dough to not get egg on the baking sheet b/c they will not rise as well. Bake at 425 for 10 minutes then lower temperature to 375 for 20-25 minutes, or until puffed and golden brown.
For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.
The puffs are at their best when served warm from the oven, but are also delicious at room temperature.
They can be made ahead and frozen, then popped in the oven to reheat just before serving.****
*I made these a few hours in advance and they were indeed delicious when re-heated (10 to 15 minutes in a 350° oven).
**I would even add maybe 1/4 cup more cheese next time
Notes: If the cheese puffs seem like they need a bit more salt - when you reheat them spray tops with PAM olive oil and sprinkle additional salt