Blue Cheese Gougères Recipes

BLUE CHEESE GOUGERES

Steps:

• 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.

GOUGèRES

Steps:

• Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
• Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
• Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.