Foods | Cooking
Hints & Tips
This recipe and photo are from the
Pinot Noir Cookbook by Stephanie Pearl Kimmel of King Estate Winery in Eugene, Oregon.
These moist cheese puffs are the traditional harvest snack for the grape growers and winemakers of Burgundy.
Stephanie created this version with blue cheese to complement Oregon's wonderful Pinot Noir wines.
The following menu was generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together.
French Bistro Dining which includes this recipe.
Check out more of Linda's
Blue Cheese Gougères Recipe
Yields: 24 (3-inch) gougères
Prep time: 30 min
Cook time: 30 min
1 1/2 cups water
10 tablespoons unsalted butter
3/4 teaspoon salt
2 cups unbleached
Blue Cheese, crumbled (or substitute another blue-veined cheese)
ground black pepper
* I find that using bread flour
lightens the puffs for higher and lighter puffs.
Preheat oven to 375 degrees F. Butter a large baking or cookie sheet.
In a saucepan over medium-high heat, combine water, butter, and salt; bring just to a boil
and remove from the heat immediately. Add all of the flour at once (flour stirred in all at
once will quickly swell the starch and dry the dough), stirring vigorously with a wooden spoon until blended.
The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left.
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. Remove from the heat. Let the dough cool until it is no longer hot enough to
cook the eggs (if the dough is too hot, it may cook the eggs - poke the dough with your finger to test).
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.
Using two teaspoons: With one spoon,
scoop up about 2 to 3 teaspoons for a cocktail-size puff (walnut size). With other
spoon, push batter off first spoon and drop in a mound onto prepared baking sheet.
Using plastic bag: Place dough into bag. Cut the end off
one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans.
Using pastry bag: Put a 1/4-inch star tip into your pastry bag. Fill the bag with the
dough. Squeeze the dough out in a circle motion to create small silver dollar-sized circles.
Leave about 2 inches between the gougères on the baking sheet, as the mixture will
spread during baking. Don't worry if they don't look neat, they tend to round out as they rise in the oven.
Using a pastry brush, paint tops with a glaze of the beaten egg. Also gently flatten anypointed tops
with your fingers. NOTE: You may also sprinkle black pepper over the top.
Bake for about 30 minutes, or until puffed and golden brown. 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 under-bake them, as they may collapse.
Remove the pans from the oven and serve the gougères while hot. The puffs are at their best when served warm from the oven, but are also delicious at room temperature.
For best results, use puffs with 24 hours, or wrap airtight and freeze.
NOTE: I prefer to prepare the
dough 2 to 3 hours in advance. Make the dough balls, cover; when ready to bake, just pop them into a pre-heated oven.
The dough may be made a day ahead and kept covered in the refrigerator. You may also bake and freeze them. Thaw at
room temperature and refresh in a 350° F. oven for about 10 to 15 minutes.
Gougères are easy to travel with. You can bring them to a dinner party and re-heat
them (5 minutes at 350 degree F.) on a baking sheet when you arrive.
Makes 24 (3-inch) gougères.