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Blue Cheese Gougeres Recipe

Blue Cheese Gougeres

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • 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.

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  • 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!.

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  • 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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  • on December 30, 2008

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    If you're complaining about these not turning out, you did not make them correctly. Even my 13-yo daughter can make these perfectly. They're light, fluffy, puffy, crispy, tasty, gorgeous gougeres. I completely agree with others who have had their fill of people blaming the recipe. For those who don't like blue cheese or wanted a bigger flavor, learn to experiment. You can use ANY cheese with these. We have made them with parmesan, Asiago, Manchego, sharp cheddar - and they have come out every single time. For those who failed, try, try again. In the three years we've been using this recipe, we've never had a failure.

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  • on November 27, 2008

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    I didn't see this one his show but it sounded good. The puffs never rose and I followed everything exactly. They look more like silver dollar mini-pancakes with very little flavor. I usually love what Em has and prepares but not this one!

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  • on November 26, 2008

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    I have no idea what these low rating reviews did wrong, but I have made these several times and they always turned out and are excellent in flavor and texture. I think several people don't follow recipe and then review it like it not thier fault something turns out.

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  • on June 21, 2008

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    I usually love Emeril's recipes. This one was too much work, and money really, for not enough taste. (Husband didn't detect the bleu cheese at all. Not memorable - just kind of bland. I'll still continue to make his other recipes though!

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  • on May 13, 2008

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    They didn't really have a big blue cheese flavor like I had hoped. My husband and I each ate one and the rest went in the trash. They weren't even all that great as far as just plain biscuits go.

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  • on January 31, 2008

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    If you are looking for a big bleu cheese taste experience, this isn't it. My result was "under-flavored" vs. my expectations. On top of that, the recipe is apparently very sensitive with respect to the amount of moisture in the batter. My end product looked like misshapen cookies instead of the puffy, sconey shape I envisioned. That being said, guests did enjoy them with butter, in the manor of a flatbread.

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  • on January 01, 2008

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    This was like lightly flavored dough, not much flavor. Expected more cheese flavor and texture.

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