Blue Cheese Gougeres

I am an advertisers dream.  I see something, taste something or even remember something and it is all I can think about.  Recently that addiction has been gougeres.  Since Dan is not very interested in eating them, I have had an almost endless supply of gougeres that I have been refilling every few weekends.  I mean, who can resist flour, eggs and cheese?  Not me, that’s for sure!  
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The only way I could think to allow myself the gougeres but slow down my consumption was to freeze them.  I would take them out one or two at a time and let them defrost naturally.  I knew I was in trouble when I would finish them as soon as they were remotely defrosted.  I would then spend the afternoon dreaming about having some when I got home.  This is when I cut myself off.
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But, these are a fantastic option if you are hosting a party, or have more self control than me.  Food with French names always impress guests Smile

Blue Cheese Gougeres from
10 Tablespoons unsalted butter
3/4 teaspoon salt
2 cups unbleached flour, sifted
5 large eggs
1 cup blue cheese, crumbled
freshly ground black pepper
1 egg, beaten

1. Preheat oven to 375 degrees. Line two baking sheets with parchment.

2. Combine 1-1/2 cups of water, 10 T butter and 3/4 t salt in a saucepan and bring to a boil.

3. Remove from heat immediately and add all of the 2 c flour, stirring vigorously with a silicone spatula.

4. When the flour is incorporated, return the pan to the heat for several minutes, stirring constantly until the flour mixture starts to dry out and pull away from the edge of the pan.

5. Remove from heat again, add the 5 eggs one at a time, mixing each one until well blended before adding the next egg.

6. The dough should be soft and shiny. Stir in the 1 c blue cheese and salt and pepper.

7.  Make dough mounds about 2 inches wide with a spoon or small ice cream scoop.

8. Brush each gougeres with a beaten egg and crack some more pepper on top.

9. Bake for about 15 minutes, the take them out and move the sheet from the top rack to the bottom and the part up front to the back. Bake another 15-20 minutes or until puffed and brown.

Nutritionals (Per gougeres) Cals: 52, Fat: 4, Carb: 3, Protein: 2

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