Food Network: Blue Cheese Gougeres

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Blue Cheese Gougeres
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 cup whole milk
4 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Emeril's Original Essence, recipe follows
1 cup all-purpose flour
4 large eggs, at room temperature
1/4 pound blue cheese, or other creamy blue cheese

Directions
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 one at a time, beating well after
the addition of each. Add the cheese and beat until mixed well and a slightly soft dough forms.

Drop the dough by the spoonful on 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.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.