Blue Cheese and Walnut Gougeres

From Jenni Neidhart

2014 Nov/Dec

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.