City Palate

The Wine & Beer Issue - May June 2017

Blue Cheese and Walnut Gougeres
Blue-Cheese-and-Walnut-Gougères

Nov/Dec 2014

from Jenni Neidhart

These savoury little bites of cheesiness are the perfect way to start a dinner party. Easy to make in advance, just reheat before serving. I usually serve them in a big bowl, piled high.

1/2 c. unsalted butter


1 c. cold water


1 c. all-purpose flour


pinch sea salt

1 t. mustard powder

4 eggs

3/4 c. grated gruyère cheese

1/4 c. blue cheese, crumbled

1/3 c. coarsely chopped walnuts

In a saucepan, bring the butter and water to a boil, then add the flour and salt, followed by the mustard powder. Mix well. Continuously stir and cook over medium heat until a ball forms and pulls smoothly from the walls of the pot, about 3 minutes. Remove from the heat and beat in the eggs very well, one at a time. Stir in the gruyère cheese.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Fill a piping bag and make toonie-coin-sized circles on the parchment. Sprinkle blue cheese and walnuts in the center of each circle. Bake for about 20 minutes – no peeking! To test for doneness, pull a gougère apart; the exterior should be crisp, with a centre core that is still soft to the bite.
Makes 40 gougères.




Appetizers, Starters and Breakfasts