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 any
pointed 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.
