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Sage & Gorgonzola Gougères (Cheese Puffs)

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Description

These pastries are light, airy, and heavenly. They are perfect with a glass of wine.

Ingredients

  • ½ cups Water
  • 3 Tablespoons Butter, Cut Into Small Pieces
  • ½ teaspoons Salt
  • ½ cups Flour
  • 2 whole Eggs
  • 1 teaspoon Minced Fresh Sage
  • ¼ cups Crumbled Gorgonzola Cheese

Preparation

In a medium heavy-bottomed saucepan, heat the water, butter, and salt. Do not boil the mixture.

Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.

Transfer the mixture to a bowl and let the mixture cool slightly. Stir in 2 eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg. Add the minced sage and crumbled Gorgonzola. Stir to combine.

Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougères are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougères lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.

Makes 15-18 large or 35-40 small gougères.

15 Comments

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jayded on 2.16.2010

ok i am NOT a pastry chef by any stretch of the imagination but i braved this recipes with lots of hesitation and let me tell you……..HEAVEN~ this is a definite keep in my files to use over and over again~

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lizzy,rn on 1.7.2010

Okay, tried it again. (See my review from yesterday). These are INCREDIBLE! I must have made a measuring error yesterday, because today, these are amazing! Easy, quick, tasty, buttery, cheesy….all the good things in life.

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lizzy,rn on 1.6.2010

I just finished making these and I have to agree with a couple of the previous reviews. My batter was very liquidy, like pancake batter. They baked up VERY flat and turned black 10 minutes before the stated cooking time was up. I have added some more flour, cheese and salt to the remaining batter (which was almost like water). Hopefully this batch turns out better. They sound wonderful!

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missmorgan on 1.4.2010

I made these last night and there was no “puff” about it. They looked like cookies. Flat cookies. I would love to know what I did wrong because they tasted delicious they just looked really funny.

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laurenbakes on 10.3.2009

These were fabulous and so easy to make! I made them for a gathering from ingredients I already had in the kitchen and they were a huge hit! I made some with gorgonzola and sage and another batch with romano and rosemary and they were both wonderful!

3 Reviews

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jbeecham on 8.27.2010

These were great! Served them as part of a light lunch. They were a big hit.

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kitchenlovenest on 6.8.2010

These are delicious!! I made them for a dinner party and served them alongside The Mushroom Soup.

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kaycarrasco on 5.19.2010

I’ve made these many times and they always turn out light and lovely. This is another variation-friendly recipe–it just begs for experimentation!

I’ve made them with garlic/herb mix and cheddar; with mozzarella and thyme; and even a sweet version, with cinnamon and nutmeg, dusted (when cooled) with powdered sugar. I really like these with the savory combinations to go with soups, and the sweet ones as a breakfast treat, with fresh fruit.

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