- 4 tablespoons (55 grams or Â½ stick) unsalted butter
- Â½ cup (120 ml) water
- Â½ cup (120 ml) white wine
- 1 cup (125 grams) all-purpose flour
- Â¼ teaspoon freshly ground black pepper, plus more for sprinkling
- Â½ teaspoon fine sea salt, plus more for sprinkling
- 1 cup (4 ounces or 115 grams) crumbled firm blue cheese
- 4 large eggs
Theyâ€™re traditionally made with GruyÃ¨re, but I like them even more with blue cheese and a hit of black pepper to accentuate the sharpness.
- Preheat your oven to 375 degrees, and line two large baking sheets with parchment paper. In a large, heavy saucepan, bring the butter, water, and wine to a boil. Remove the saucepan from the heat. Add the flour, pepper, and salt, and stir to blend smoothly. Reheat pan over medium heat, and stir the mixture vigorously with a wooden spoon until it forms a ball, about 1 minute. A thin film should appear on the bottom and sides of the pan.
- Transfer the mixture to the bowl of an electric mixer, then cool slightly. Add the crumbled cheese, then beat at a low speed to combine. Add the first egg, beating until fully incorporated, then scrape down the sides of the bowl. Repeat the process with the remaining eggs.
- To create your cheese puffs, you can use either a a tiny cookie scoop, a pastry bag with a Â½-inch tip, or a plastic bag with a Â½-inch opening cut across one corner. Create 1-inch rounds on prepared sheets, about 2 inches apart. If youâ€™ve piped the mounds, dampen your finger with water and use your finger to tamp the points of dough down gently on top before baking the puffs. Sprinkle each gougÃ¨re with a grind of black pepper and a tiny pinch of sea salt.
- Bake the gougÃ¨res in preheated oven until puffed, golden, and crisp-dry at the edges, about 20 to 25 minutes.
- Serve them warm or at room temperature.