Food Network UK

Blue Cheese Gougeres

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  • These profiteroles are filled with blue cheese to make terrific bitesize treats.
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Ingredients

  • For the gougeres:

  • 240ml whole milk
  • 60g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp Emeril's original essence, recipe follows
  • 140g plain flour
  • 4 large eggs, at room temperature
  • 115g creamy blue cheese

  • For the Emeril's original essence:

  • 2 1/2 tbsps paprika
  • 2 tbsps salt
  • 2 tbsps garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme

Use imperial measurements

Method

How to make Blue Cheese Gougeres

Gougeres:
1) Preheat the oven to 200C/Gas 6. Line a baking tray with baking paper.

2) In a large saucepan, combine the milk, Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.

3) Remove from the heat and add the eggs one at a time, beating well after each addition. Add the cheese and beat until mixed well and a slightly soft dough forms.

4) Drop the dough by the spoonful onto the baking tray. Bake for 10 minutes, then reduce the temperature to 180C/Gas 4 and bake until golden brown, about 20-25 minutes.

Remove from the oven and serve immediately, or at room temperature.

Essence:

Combine all ingredients thoroughly.

Recipe from 'New New Orleans Cooking', by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.