Blue Cheese Gougeres

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Perfect. Have used salted butter and they turned out great. Good paired with wine.

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I made these for a French themed cocktail party. I used an inexpensive blue cheese (it wasn't my party, was asked to bring an appy and the flavor could have been more robust, but it wasn't; totally my fault. Next time I will make these with better cheese. Everyone rose just fine, and I too used a small disher and recieved 42 puffs. I just watched the browning, with the smaller guys.

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unflavorful, not appetising.

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These were a big hit but they do need to be paired with steak or a good salad. Not to be eaten without a meal (I made the mistake of tasting my cooking before serving LOL

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First of all, I rated the same recipe a minute ago where the identical recipe appears on another line - (I do not understand why this outfit lists the same recipes over and over - but it was important enough for me to open this same recipe and rate because I want to know why they did not rise more than an inch - maybe this is the way they are supposed to look? I missed this show, so didn't get a look at the result. I'm in agreement with those who think maybe more flour - or one less egg and one egg white, or 'Wondra' flour, or am I nuts? Anyone? Pls send suggestions to cdwestg@comcast.net because we love blue cheese - I used Gorgonzola and the taste was incredible - I just wish they were puffier. And, no - I did not 'peek'.

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exce.lleny

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These are so good, and easy to make. I used fresh Asiago cheese because I don't like blue cheese. I broke it up in a food processor. Everyone who tries these asks me for the recipe!