Ingredients
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon 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 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
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By chriskcrain_126...
Stratford, 45
on December 31, 2010
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Has anyone tried to refrigerate the dough over night and bake them the next day?
I just made them for the first time doubling the recipe for a New Year's Day dinner tomorrow.
I have two test ones in the oven right now, but am hoping the dough will be ok refrigerated overnight and then baked tomorrow. Will post tomorrow after I attempt to bake them and let you know how they turn out.
By mepol01_11755515
on July 05, 2010
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These were easy to make and had a great blue cheese flavor. The selection of blue cheese makes a difference, I'm sure. Mine had a nice blue cheese flavor. I guess if you are looking for these Gougeres to blue cheese bombs, you would be disappointed, but the flavor is definitely there. I served these with a fig jam and it was a great compliment to the blue cheese flavor.
I made two batches. One I made in the food processor (based on another recipe, but the batter became to thin and they didn't puff. The second batch I made according to the recipe, and they were great!.
By jstribula01_115...
Chicago, IL
on September 23, 2009
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I am pretty bad when it comes to bread or homemade biscuits but these were so easy and so good. They were light on the blue cheese side, but I bet if you melted some blue cheese butter over them it would be great. Really- if you follow the directions a super easy recipe.
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