Blue cheese gougères

Blue cheese gougères
  • Serves icon Makes about 16
  • Time icon Hands-on time 45 min, plus oven time 25 min

Bake a batch of these blue cheese gougères and watch them get hoovered up by anyone within five metres of them. Pillowy, cheesy, crisp and creamy all at the same time. Brown food never looked so good.

Got some cheese left over? Check out more blue cheese recipe ideas.

Nutrition: Per gougère (with sauce)

Calories
112kcals
Fat
8.1g (4.9g saturated)
Protein
3.9g
Carbohydrates
5.9g (0.5g sugars)
Fibre
0.5g
Salt
0.3g
Calories
112kcals
Fat
8.1g (4.9g saturated)
Protein
3.9g
Carbohydrates
5.9g (0.5g sugars)
Fibre
0.5g
Salt
0.3g

Ingredients

  • 100g plain flour
  • 1 tsp mustard powder
  • 55g salted butter
  • 3 medium free-range eggs
  • 110g blue cheese, crumbled

For the sauce

  • 15g salted butter
  • 1 tbsp plain flour
  • 120g milk
  • 40g blue cheese, crumbled

Specialist kit

  • Piping bags (optional)

Watch our video to see how they are made:

Method

  1. Heat the oven to 200°C fan/gas 7 and line 1 large or 2 medium baking sheets with baking paper. In a small bowl, weigh out the flour and mustard powder. Put 160ml water, the 55g butter and a pinch of salt in a pan over a medium heat and cook until the butter has melted and the mixture comes to a simmer.
  2. As soon as the butter mixture simmers, add the prepared flour mixture, turn the heat down to low and beat quickly with a wooden spoon to make a smooth dough. Keep stirring for a few minutes until the dough pulls away from the sides of the pan. Scrape the dough into a bowl and set aside to cool for 1 minute. Meanwhile, lightly beat the eggs in a jug.
  3. Beat most of the eggs into the dough gradually, a little at a time, until the mixture reaches dropping consistency (it should fall off the spoon within a few seconds) – you won’t need all the egg, so keep checking (reserve any leftover egg for later). Crumble in three quarters of the 110g cheese and beat well. Transfer to a piping bag and pipe tablespoon-size mounds on the lined tray(s), leaving space between each as they’ll puff up. If you don’t have a piping bag, you can also use 2 tablespoons to shape dollops of the dough onto the tray. Brush the gougères gently with the remaining egg and sprinkle with the reserved cheese.
  4. Put the gougères in the oven, then immediately reduce the temperature to 190°C fan/gas 6½ and bake for 25 minutes until puffed up and golden.
  5. While the gougères bake, make the sauce. Heat the butter in a medium pan and, once melted and bubbling, add the flour. Cook for a few minutes, stirring until the flour is light golden. Gradually add the milk (while stirring) to make a paste which will eventually turn into a glossy sauce. Continue to cook for a few minutes until simmering, then add the 40g Saint Agur and remove from the heat. Season.
  6. You can now either transfer the sauce to another piping bag, pierce a small hole in the base of each gougère and pipe it inside or serve the sauce on the side for dipping. Either way, the gougères are best served warm.

delicious. tips

  1. Discover Emily’s top tips for making gougères here.

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Pear and blue cheese tarts

Ready-made puff pastry make this pear and blue cheese tart...

Save recipe icon Save recipe icon Save recipe

Vegetarian Christmas canapé recipes

Rarebit stuffed gougères

Think profiterole meets welsh rarebit and you get these oozy,...

Save recipe icon Save recipe icon Save recipe

Canapés and cocktails

Gougères with pineapple chilli jam

Anyone attending a kid’s party in the 1980s will remember...

Save recipe icon Save recipe icon Save recipe

Showstopping salmon recipes

Cheesy choux wreath with hot smoked salmon and horseradish dip

This impressive tear-and-share cheesy profiterole wreath is served with a...

Save recipe icon Save recipe icon Save recipe

Picnic recipes

Cheese and mustard straws

Use a batch of our easy flaky pastry to make...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.