Blue Cheese Gougeres
photo by Chicagoland Chef du Jour
- Ready In:
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1⁄4 lb blue cheese, can be any creamy blue cheese
EMERILS ESSENCE CREOLE SEASONING (use 1/8 teaspoon)
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a large saucepan, combine the milk, butter, salt, black pepper, and Essence over medium-high heat.
- Bring to a boil, then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute.
- Return to medium-high heat and cook, stirring constantly, for 1 minute.
- Remove from the heat and add the eggs 1 at a time, beating well after each addition.
- Add the cheese and beat until mixed well and a slightly soft dough forms.
- Drop the dough by the spoonful onto the baking sheet.
- Bake for 10 minutes, then reduce the temperature to 350 degrees F, and bake until golden brown, about 20 to 25 minutes.
- Remove from the oven and serve immediately, or at room temperature.
To make Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- Combine all ingredients thoroughly.
- Yield: 2/3 cup.
Questions & Replies
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I was disappointed with the lack of blue cheese flavor (and I used a good, fresh, flavorful blue cheese), but I know with baking you can't just add more. One note on the instructions - after adding the flour and heating the dough again, the next step says "remove from the heat" and then add the first egg. I removed the pan from the heat, but because the pan was hot, the first egg started cooking as soon as it was added. I then moved the dough to a mixing bowl and finished it out. Looking at other recipes for Gougeres, I see that that step typically says to move the dough to a mixing bowl, and some even say to let the dough cool a minute before adding the eggs.
I will give these a 5 star for it's amazing taste and a 4 star because I didn't know if they should be slightly doughy in the center. I think they should be but it may be off putting to some people. Maybe it's pilot error on my part :) Upon googling for clarification, I found these will be like a cream puff, but they did not puff up and leave a hollow center. I also found, one note related to baking, let the gougères brown all the way, particularly up the sides, before pulling them from the oven. The resulting structure will prevent the tops caving. Made for Cook-A-Thon 4 Mommy Diva, January 2012! FIGHT LIKE A GIRL!