Blue Cheese Gougeres
Wine, white, dry ¼ C
Water ¼ C
Butter, unsalted ¼ C (1/2 stick, cubed)
Pepper, black, fresh ¼ tsp
Salt, Kosher ¼ tsp
Flour, AP 2/3 C
Eggs, large 3 ea
Cheese, bleu, crumbled 1/3 C (You may substitute an equal amount of Gruyere; but change name of item on printed menu.)
1. Preheat oven to 375 F. Line large baking pan with parchment paper. (Note: If using a convection oven, “glue” down each corner of paper using a very small amount of the dough to prevent it from being blown over the puffs while they bake.) Set aside.
2. Combine first five ingredients in medium, heavy bottomed saucepan. Bring to a rapid boil over medium heat stirring until butter melts thoroughly.
3. Stir in flour all at once, reduce heat to medium; using a large wooden spoon, stir mixture vigorously until mixture forms a large dough mass and a thin film forms on bottom of pan, about two minutes. Remove from heat and allow to cool five minutes. Transfer dough to an electric stand-up mixer fitted with a paddle attachment.
4. Whisk eggs in a medium bowl; remove approximately 2 Tbsp of egg to a small bowl and set aside.
5. Mix dough on low speed, adding a small amount of egg to dough; mix until fully incorporated. Continue adding small amounts of egg and mixing until the egg has been incorporated (You may not use ALL of the egg.) Dough will be sticky, but not runny.
6. Mix in bleu (or Gruyere) cheese just until combined.
7. Drop dough, using two teaspoons, onto baking sheet; allow space between each mound approximately walnut-sized pieces (24 portions). Lightly brush tops with remaining egg mixture; you may add a bit of grated parmesan to tops. (Tip: Lightly spray spoons with pan release for easy portioning.) If you have a small ice cream scoop, use it.
8. Bake for approximately 30 minutes or until golden brown; check after 25 minutes. Do not under bake or they will fall when removed from oven.
NOTES: Can be made up to one week ahead. Cool completely and place in air tight container and freeze. Re-warm in 350 F. oven for approximately 6 minutes. Serve warm. Yield: 24 to 30 pieces. Chef John D. Britto, 2008