Blue Cheese Gougeres Recipes

Steps:

• Make the gougeres: Bring water, butter, sugar, and 1/2 teaspoon table salt to a boil in a medium saucepan. Remove from heat. Stir in flour using a wooden spoon, and return to medium-high heat. (This mixture is called a panade.) Dry panade, stirring constantly, for 3 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
• Transfer panade to the bowl of a mixer. Beat on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add 4 eggs, 1 at a time, beating until batter is smooth and shiny. It is ready when a string forms when you touch it with your finger. If a string does not form, the batter needs more egg: Lightly beat in remaining egg white a little at a time until a string forms. (This is called pate a choux.)
• Preheat oven to 375 degrees. Trace 25 circles onto each of 2 pieces of parchment using a 1-inch round cookie cutter, spacing 2 inches apart. Coat 2 baking sheets with cooking spray, and top each with parchment, traced side down. Transfer pate a choux to a pastry bag fitted with a plain 1/2-inch round tip, and pipe rounds onto parchment, using traced circles as your guide. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze until firm, about 30 minutes.
• Bake gougeres until pale golden brown, 25 to 30 minutes. Let cool completely on sheets set on wire racks.
• Make the blue cheese filling: Beat blue cheese and mascarpone in the clean bowl of a mixer on medium-low speed until well combined. Reduce speed to low, and beat in heavy cream and 1/2 teaspoon pepper.
• Transfer filling to a pastry bag fitted with a plain 1/8-inch round tip. Insert tip into bottom of each gougere, and fill.
• Make the caramel: Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, swirling pan and brushing down sides with a wet pastry brush to prevent sugar crystal from forming. Cook, without stirring, until caramel turns dark amber, about 10 minutes.
• Remove from heat, and set saucepan in ice-water bath to stop sugar from cooking. Immediately dip the top of each gougere into caramel, and sprinkle with a pinch of coarse salt. (If the caramel hardens as you work, reheat over very low heat until it loosens.)

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
• Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
• Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
• Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

Steps:

• Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• 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.
• Remove from the heat and add the eggs 1 at a time, beating well after each addition.
• Add the cheese and beat until mixed well and a slightly soft dough forms.
• Drop the dough by the spoonful onto the baking sheet.
• Bake for 10 minutes, then reduce the temperature to 350 degrees F, and bake until golden brown, about 20 to 25 minutes.
• Remove from the oven and serve immediately, or at room temperature.
• To make Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

Steps:

• Position an oven rack in the lower third of the oven, and preheat to 400. Line a large baking sheet with parchment paper and set aside.
• In a medium saucepan, combine 1/4 cup water, milk, butter, salt, and pepper and bring to a boil over medium heat. Add the flour, and stir with a wooden spoon until the mixture becomes dry, about 1 minute.
• Transfer the mixture to a large mixing bowl, add the cheese, and beat with a hand mixer on medium speed for 1 minute Add the eggs one at a time. Continue to mix on medium/high speed until the dough is smooth and shiny, 1-2 minute.
• Spoon the dough into a large resealable plastic bag and seal it shut. Cut a 1/4 inch diagonal slice from one corner of the bag; squeeze the dough through that hole and into 1 inch rounds on the baking sheet, leaving 1 inch space between each gougere. Smooth any peaks by dipping your finger in water and very gently rubbing the top of each piped round.
• Transfer the backing sheet to oven. After 10 min, rotate the baking sheet and reduce oven temperature to 350. Continue to bake until gougeres are golden brown, about 15 min more. Remove gougeres from oven, transfer to a serving platter or basket, and serve immediately.
• Left overs can be reheated by placing them in a 400 degree oven for 2 minute.