Blue Cheese Gougères

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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These blue cheese gougères offer a sophisticated twist on the classic French savoury choux bun. By replacing traditional Gruyère with tangy Danish blue and a splash of dry white wine, these golden morsels deliver a complex, salty flavour profile that pairs beautifully with a glass of chilled sparkling wine. The pastry is remarkably light and crisp, hiding a hollow, melt-in-the-mouth centre that makes them a refined choice for any drinks party.

As a versatile vegetarian appetiser, this recipe is particularly useful for entertaining as the gougères can be prepared and frozen well in advance. Simply reheat them in a hot oven for a few minutes to restore their signature crunch. Whether served as a festive starter or a sophisticated snack, these homemade pastries are a reliable crowd-pleaser that bring a touch of Parisian bistro style to your table.

Ingredients for Blue Cheese Gougères

60 مل من النبيذ الأبيض الجاف
60ml water
60ml (1/2 stick) unsalted butter, cubed
3/4 teaspoons freshly ground pepper
1/4 ملعقة صغيرة ملح
80g plain flour
3 large eggs, room temperature
40g finely crumbled Danish blue cheese

How to make Blue Cheese Gougères

Preheat oven to 191°C. Line large rimmed baking sheet with parchment. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.

Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.

Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.

Bake gougères until puffed, golden brown, and dry, about 30 minutes. Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 177°C oven until heated through, about 5 minutes. Serve warm.

To make it easier to drop the sticky gougère dough onto the baking sheet, lightly spray the spoon with nonstick vegetable oil spray. To be sure that the gougères are fully baked, pierce the top of one with a small sharp knife. The inside should be hollow and dry. Don't underbake the gougères, as they may collapse.

A fancy party isn't complete without sparkling wine. With the appetizers, try the Cristalino Brut Rosé Cava ($9) from Spain. The pink bubbly is crisp and dry with lovely berry flavours. Plus, it's an incredible deal.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.