Prep 0 mins
Cook 35 mins
From Stephanie Kimmel, a highly regarded Oregon chef. She combined Oregon's Rogue River Creamery's bleu cheese with the classic French gougere recipe from the Burgundy region. Use a good quality bleu cheese! A Pinot Noir would complement this quite nicely.
- 10 tablespoons unsalted butter
- 3⁄4 teaspoon salt
- 2 cups unbleached flour, sifted
- 5 large eggs
- 1 cup blue cheese, crumbled
- fresh ground black pepper
- 1 egg, beaten (for eggwash)
- Preheat oven to 375 degrees.
- Combine 1-1/2 cups of water, butter and salt in a saucepan and bring to a boil. Remove from the 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 (reduce heat to medium) for several minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan. This will only take a few seconds. Be careful not to burn.
- Take the pan away from the heat element, add the eggs one at a time, mixing each egg until well blended. The dough should be soft and shiny. Now add the bleu cheese.
- Season with black pepper and more salt if needed.
- Butter an alumininum baking sheet. Using either an oiled soup spoon or a pastry bag with a large plain tip, make mounds about 2 inches in diameter. Using a pastry brush, brush the tops with an eggwash glaze.
- Bake for approximately 35 minutes, or until puffed and golden brown.
- Puffs best when served warm from the oven, but are delicious at room temperature. They can be made ahead and frozen, then popped in the oven to reheat just before serving.