Blue Cheese Gougeres

  • For the gougeres
  • 240ml whole milk
  • 60g unsalted 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
View metric measurements
Gougeres:
1) Preheat the oven to 200C/Gas 6. Line a baking tray with baking paper.

2) 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.

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.

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