Blue Cheese Gougères
These bite-size morsels made from cream puff dough are typically flavored with an alpine-style cheese, but they can adapt to most any flavorful substitute, especially a bold blue cheese. To substitute for the Kiwi cheeses Schwass uses in this recipe, try Caveman Blue from Rogue Creamery and Midnight Moon from Cypress Grove.
- 1 cup whole milk
- 1 stick (4 ounces) unsalted butter
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly ground nutmeg
- ¾ cup plus 2 tablespoons all-purpose flour
- 5 large eggs
- 3 ounces Whitestone Windsor Blue (or other piquant blue cheese), crumbled
- 1 ounce Whitestone Dansey's Pass (or other semihard goat cheese), grated
- Heat the oven to 425°F. Line two baking sheets with parchment paper.
- Combine the milk, butter, salt, pepper, and nutmeg in a medium saucepan; heat over a medium flame until the butter has melted and fine bubbles appear at the edge. Add the flour, stirring vigorously with a wooden spoon until a smooth dough forms and starts pulling away from the sides of the pan.
- Transfer the dough to a food processor, adding four eggs and the blue cheese; pulse until dough is smooth, thick, and shiny. Spoon the soft dough into a piping bag fitted with a large round tip. Pipe small rounds roughly the size of a walnut and 1 inch apart onto the baking sheets. Beat the remaining egg with a teaspoon of water to make a glaze, and brush it lightly on each round; sprinkle each with hard goat cheese. Bake for 12 to 15 minutes until just golden; serve immediately.
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