Savory Blue Cheese Clouds

Experience the exquisite delight of homemade Blue Cheese Gougères – elegant French appetizers that effortlessly combine sophisticated flavor with a wonderfully light, airy texture. These irresistible Cheese Puffs, crafted from delicate choux pastry, are an absolute crowd-pleaser, guaranteed to vanish quickly at any gathering. Forget the ordinary; these savory bites are destined to impress your guests and elevate your entertaining repertoire. Prepare to be enchanted by their charm!

While traditional French Cheese Puffs often feature classic Swiss cheeses like Gruyère or Comté, our recipe offers a piquant and utterly delicious twist with the bold, creamy notes of blue cheese. This delightful variation adds a layer of complexity and a gourmet touch that truly sets these gougères apart, making them a memorable start to any meal or celebration.

Why These Blue Cheese Gougères Are an Absolute Must-Make

If you’ve never had the pleasure of tasting or making gougères, this recipe provides the perfect introduction to an incredibly versatile and impressive dish. Here’s why these homemade gougères deserve a spot in your culinary collection:

• Effortless Elegance for Entertaining: Gougères exude sophistication without requiring hours in the kitchen. Their delicate appearance and rich flavor make them an ideal appetizer for dinner parties, holiday gatherings, or even a casual get-together with friends. They can be made ahead, simplifying your party preparations.
• Unleash Your Inner Chef with Customization: While our blue cheese version is undeniably stellar, the beauty of gougères lies in their adaptability. You have the freedom to experiment with different cheeses, making this a truly customizable recipe. Not a blue cheese fan? No problem! We’ll offer suggestions for delicious alternatives.
• Irresistibly Delicious and Impressively Light: The magic of choux pastry creates a hollow, airy interior that is simply delightful. Each bite offers a burst of savory cheese flavor, perfectly complemented by a hint of spice. They are light enough to whet the appetite without being too filling, ensuring your guests look forward to the main course.
• A Taste of French Culinary Tradition at Home: Gougères are a classic from the Burgundy region of France, historically served with wine tastings. By making them, you’re embracing a rich culinary heritage, bringing a touch of authentic French charm to your table.

My husband, Bill, is always up for a culinary adventure, and his adventurous spirit once led us to a memorable meal in Vancouver. A few summers ago, I booked a reservation at Lumiere, a chic, albeit now-closed, French restaurant. While many details of the menu have faded, two dishes remain vividly etched in my memory: a controversial beet and chocolate cake dessert (which Bill found blasphemous!) and the truly divine blue cheese gougères. These little puffs were nothing short of heavenly – an experience so profound, I knew I had to recreate these exquisite French cheese puffs in my own kitchen.

Essential Ingredient Notes for Perfect Blue Cheese Gougères

Crafting exceptional gougères begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need to create these marvelous choux pastry cheese puffs:

• Kitchen Staples: Water, Butter, Salt, Pepper: These form the foundation of our pâte à choux. High-quality butter adds richness, while the precise balance of water and butter is crucial for the dough’s consistency and its ability to puff up beautifully. Salt and pepper enhance the overall savory profile.
• Eggs (at Room Temperature): Eggs are arguably the most critical component for achieving that signature “puff.” As the gougères bake, the moisture in the eggs creates steam, which expands the dough into a light, hollow shell. Using room temperature eggs ensures they incorporate smoothly into the warm dough, preventing a lumpy texture and promoting even mixing.
• Dry White Wine: This ingredient is a secret weapon for adding depth and complexity to your choux pastry. The alcohol evaporates completely during cooking, leaving behind subtle fruity and acidic notes that beautifully complement the blue cheese. Any dry white wine, such as Sauvignon Blanc or Pinot Grigio, will work wonderfully. If you prefer to omit alcohol, an equal amount of chicken or vegetable broth can be used, though the flavor profile will be slightly different.
• Cayenne Pepper: A generous pinch of cayenne pepper provides a delicate warmth that perfectly balances the rich, tangy flavor of blue cheese. It’s not meant to make the gougères spicy, but rather to add a subtle, intriguing hint of heat that elevates the overall taste experience. Adjust the amount to your preference for a milder or more pronounced kick.
• Blue Cheese (Finely Crumbled): The star of this particular gougère recipe! Choose a blue cheese you enjoy – Roquefort offers a strong, salty bite, while Gorgonzola is often creamier and milder, and Stilton provides a rich, complex flavor. Danish Blue is another excellent choice. Ensure it’s finely crumbled so it melts evenly throughout the dough, distributing its pungent flavor beautifully.
• All-Purpose Flour: The structure of your choux pastry relies on the flour. It absorbs the liquid and butter to create a thick paste that will eventually trap steam and expand. Ensure you measure your flour accurately for the best results.

How to Make Perfect Blue Cheese Gougères: A Step-by-Step Guide

Making pâte à choux dough, the foundation for these French cheese puffs, might seem intimidating at first, but it’s a surprisingly straightforward process. I grew up making cream puffs with this same dough, so the method felt familiar. However, for first-timers, there’s a slight learning curve. The key is to understand the visual cues as the dough comes together. Follow these steps carefully, and you’ll be rewarded with perfectly puffed, golden gougères every time.

1. Prepare Your Workspace and Preheat Oven: Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper; this prevents sticking and helps with even baking. Have all your measured ingredients (flour, eggs, blue cheese) ready and within arm’s reach of your stovetop.
2. Create the Liquid Base: In a medium saucepan, combine the water, butter, salt, pepper, dry white wine, and cayenne pepper. Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to ensure the butter melts completely. A rolling boil is crucial here, as it indicates sufficient heat for the next step.
3. Incorporate the Flour & “Dry Out” the Dough: As soon as the mixture reaches a rolling boil and the butter is fully melted, remove the saucepan from the heat. Add all the flour at once. Immediately, with a sturdy wooden spoon, stir vigorously. The mixture will quickly come together, forming a thick, smooth ball of dough. Return the pan to the stove over medium-low heat and continue to stir for about 1-2 minutes. This “drying out” step is essential – it cooks the flour, removes excess moisture, and helps create the ideal texture for the choux pastry. You’ll notice a thin film forming on the bottom of the pan, and the dough will pull away from the sides.
4. Prepare the Eggs: While the dough is slightly cooling off the heat, whisk your room temperature eggs together in a small bowl or measuring cup. Reserve about one tablespoon of this whisked egg mixture in a separate small bowl; this will be used later as an egg wash for a beautiful golden finish.
5. Gradually Add Eggs to Dough: This is a crucial stage. With the saucepan off the heat (or on a very low, warm burner), add approximately one-third of the whisked eggs to the dough. Stir vigorously and continuously with your wooden spoon. The mixture will initially look sloppy and separated, but keep stirring until the eggs are fully incorporated and the dough comes back together smoothly. Repeat this process with the remaining two-thirds of the eggs, adding them in two separate additions. Stirring vigorously ensures the eggs are evenly blended and prevents them from scrambling due to the dough’s warmth. The final dough should be smooth, glossy, and thick enough to hold its shape but soft enough to be piped or scooped easily – if you lift your spoon, it should fall back into a “V” shape or a thick ribbon.
6. Fold in the Blue Cheese: Once the eggs are fully incorporated and the dough has reached the correct consistency, gently stir in the finely crumbled blue cheese. Ensure it’s evenly distributed throughout the pastry.
7. Shape the Gougères: Using a medium cookie disher (scoop) or two spoons, scoop out rounds of dough onto your prepared parchment-lined baking sheet. Aim for consistent sizes to ensure even baking. Leave about 1-2 inches between each gougère, as they will expand. For a more uniform look, you can also transfer the dough to a piping bag fitted with a large round tip and pipe neat mounds.
8. Apply Egg Wash & Smooth Tops: Lightly brush the top of each scooped cheese puff with the reserved egg wash. If any gougères have pointed tops, gently pat them down with a finger moistened with a little water. This helps prevent them from burning and encourages a rounder shape.
9. Bake to Golden Perfection: Place the baking sheet in your preheated oven. Bake for approximately 30-35 minutes, or until the gougères are beautifully puffed, deeply golden brown, and feel dry to the touch. It’s important NOT to open the oven door during the first 20-25 minutes of baking, as this can cause the gougères to deflate. The steam trapped inside is what makes them rise.
10. Serve Warm: Gougères are best enjoyed warm, straight from the oven, when their delicate crust is crisp and their interior is light and cheesy.

Frequently Asked Questions About Gougères

Explore More Appetizer Recipes

• Fig Gruyere Crostini:A delightful sweet and savory bite.
• Beef Crostini with Blue Cheese Spread:Another fantastic way to enjoy blue cheese!
• Classic Gougeres:For those who prefer the traditional Gruyère version.
• Triple Cheese Gougeres:An indulgent blend of three cheeses.
• Kahlua Caramel Baked Brie:A warm, gooey, and sweet appetizer.
• Homemade Queso Recipe:A comforting and flavorful dip.
• Discover even more Appetizer Recipes for every occasion!

The Recipe:

Blue Cheese Gougères Recipe

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Yield
12 servings

Deliciously light and airy French Cheese Puffs made with classic cream puff dough and a delightful blue cheese twist.

Ingredients

• ¼ cup dry white wine
• ¼ cup water
• ¼ cup (½ stick) unsalted butter, cut into chunks
• ⅓ teaspoon freshly ground black pepper
• Dash of salt
• A generous pinch of cayenne pepper
• ⅔ cup all-purpose flour
• 3 large eggs, at room temperature
• ⅓ cup finely crumbled blue cheese

Instructions

1. Preheat your oven to 375ºF (190°C). Line a large baking sheet with parchment paper and set it aside.
2. In a medium saucepan, combine the dry white wine, water, butter chunks, black pepper, salt, and cayenne pepper. Bring the mixture to a rolling boil over medium heat, stirring occasionally until the butter is completely melted.
3. Remove the saucepan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until the mixture comes together to form a large, smooth clump of dough. Return the pan to medium-low heat and continue stirring for about 1 minute to “dry out” the dough, ensuring a thin film forms on the bottom of the pan. Remove from heat.
4. In a separate small bowl, whisk the 3 eggs together. Reserve 1 tablespoon of the whisked egg mixture for an egg wash later. Set aside.
5. Allow the dough to cool slightly for a minute or two. Then, gradually add the whisked eggs to the flour mixture, about a third at a time, stirring constantly and vigorously after each addition until fully incorporated. The dough will initially look separated and sticky, but keep stirring until it comes back together into a smooth, glossy, and thick paste. This prevents the eggs from scrambling.
6. Once all the eggs are incorporated, gently stir in the finely crumbled blue cheese until it is evenly distributed throughout the dough.
7. Using a medium cookie scoop or two spoons, drop tablespoon-sized rounds of dough onto the prepared baking sheet, leaving about 1-2 inches between each to allow for expansion.
8. Brush each cheese puff with the reserved egg wash. If any dough mounds have pointed tops, gently pat them down with a finger moistened with water to ensure even baking and a rounder shape.
9. Bake for 30-35 minutes, or until the gougères are beautifully puffed, golden brown, and dry to the touch. Avoid opening the oven door during the first 20-25 minutes to prevent them from deflating.
10. Serve your delicious Blue Cheese Gougères warm and enjoy!

Notes

Helpful Tools (Amazon affiliate links):

• OXO Medium Cookie Scoop: Essential for perfectly portioned gougères.
• Half Sheet Pan: A sturdy pan for even baking.
• Parchment Baking Sheets: For easy release and cleanup.

This recipe is adapted from a classic Bon Appetit technique.

Baked gougères can be frozen for up to a week. To reheat, place them in a 350ºF (175°C) oven for about 5-7 minutes until warmed through and crisp.

Nutrition Information:

Yield:

12 servings

Serving Size:

1 gougère

Amount Per Serving (estimated):
Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 51mgSodium: 96mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 4g

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