My F&W
quick save (...)

Roquefort Gougères

  • ACTIVE: 35 MIN
  • SERVINGS: Makes about 4 1/2 dozen

Savory cheese puffs native to Burgundy, gougères are traditionally made with that region's mild, nutty Comté cheese. F&W's Test Kitchen Supervisor Marcia Kiesel prepares her ethereal, crispy rounds with Roquefort, a robust blue cheese from southwestern France. The cheese mellows out when baked in pastry, providing a deliciously pungent and mildly salty bite. Serve with a dry rosé, (see our 7 Rules for Perfect Pairing).

  1. 1 cup water
  2. 3 tablespoons unsalted butter
  3. 1/2 teaspoon salt
  4. 1 cup all-purpose flour
  5. 4 large eggs
  6. 2 ounces Roquefort cheese, crumbled (1/2 cup)
  1. Preheat the oven to 425°. Line 2 large rimmed baking sheets with parchment paper. In a small saucepan, combine the water, butter and salt and bring to a boil. Remove from the heat, add the flour all at once and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Return the pan to moderate heat and cook the dough, stirring constantly, until it pulls away from the side of the pan to form a ball, about 2 minutes. Remove the pan from the heat and let stand at room temperature, stirring a few times, until the dough cools slightly, about 3 minutes.
  2. Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg. Stir in the cheese.
  3. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch mounds of dough about 1 inch apart.
  4. Bake the gougères until golden brown, about 25 minutes. Turn the oven off and prop the door ajar to dry out the gougères completely, about 20 minutes longer. Transfer the gougères to a large platter. Serve warm or at room temperature.
Make Ahead The gougères can be frozen for up to 1 month. Reheat in a 350° oven.

Suggested Pairing

Dry Rosé.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.