Best Three Cheese Gougeres Recipes

Three-Cheese Gougeres image

Provided by Martha Stewart

Time 55m

Yield Makes 26

Number Of Ingredients 9

1/2 cup dry white wine
1 stick unsalted butter, cut into small pieces
1 teaspoon sugar
Coarse salt
1 cup all-purpose flour
4 large eggs, plus 1 large egg yolk, lightly beaten for egg wash
1 cup grated sharp cheddar cheese (2 ounces)
1/2 cup crumbled blue cheese (2 ounces)
3/4 cup grated Gruyere cheese (2 ounces)

Steps:

Preheat oven to 400 degrees. Heat wine, 1/2 cup water, butter, sugar, and 3/4 teaspoon salt in a medium saucepan over medium-high heat until butter melts. Remove from heat and immediately stir in flour using a wooden spoon. Cook over medium heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on the bottom, about 3 minutes.
Transfer dough to the bowl of a mixer and beat on medium speed until slightly cooled, about 1 minute. Beat in eggs, 1 at a time, then cheddar and blue cheeses.
Spoon 26 mounds of dough (about 1 1/2 inches wide) onto 2 parchment-lined baking sheets. Brush with egg wash and sprinkle with Gruyere. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until gougeres are browned and cooked through, about 20 minutes more. Serve warm or at room temperature.

THREE CHEESE GOUGERES image

Categories Cheese

Yield 26 puffs

Number Of Ingredients 9

1/2 cup dry white wine
1 stick unsalted butter, cut into small pieces
1 teaspoon sugar
Coarse salt
1 cup all-purpose flour
4 large eggs, plus 1 large egg yolk, lightly beaten for egg wash
1 cup grated sharp cheddar cheese (2 ounces)
1/2 cup crumbled blue cheese (2 ounces)
3/4 cup grated Gruyere cheese (2 ounces)

Steps:

Preheat oven to 400 degrees. Heat wine, 1/2 cup water, butter, sugar, and 3/4 teaspoon salt in a medium saucepan over medium-high heat until butter melts. Remove from heat and immediately stir in flour using a wooden spoon. Cook over medium heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on the bottom, about 3 minutes. Transfer dough to the bowl of a mixer and beat on medium speed until slightly cooled, about 1 minute. Beat in eggs, 1 at a time, then cheddar and blue cheeses. Spoon 26 mounds of dough (about 1 1/2 inches wide) onto 2 parchment-lined baking sheets. Brush with egg wash and sprinkle with Gruyere. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until gougeres are browned and cooked through, about 20 minutes more. Serve warm or at room temperature.