BLUE CHEESE GOUGERES WITH CARAMEL AND SALT
Anyone torn between their salt-loving and sweet-craving sides will love these blue-cheese pastry puffs that are dipped in caramel and sprinkled with coarse salt.
Provided by Martha Stewart
Categories Entertaining Cocktail Party Ideas
Time 2h
Yield Makes 50
Number Of Ingredients 14
Steps:
- Make the gougeres: Bring water, butter, sugar, and 1/2 teaspoon table salt to a boil in a medium saucepan. Remove from heat. Stir in flour using a wooden spoon, and return to medium-high heat. (This mixture is called a panade.) Dry panade, stirring constantly, for 3 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
- Transfer panade to the bowl of a mixer. Beat on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add 4 eggs, 1 at a time, beating until batter is smooth and shiny. It is ready when a string forms when you touch it with your finger. If a string does not form, the batter needs more egg: Lightly beat in remaining egg white a little at a time until a string forms. (This is called pate a choux.)
- Preheat oven to 375 degrees. Trace 25 circles onto each of 2 pieces of parchment using a 1-inch round cookie cutter, spacing 2 inches apart. Coat 2 baking sheets with cooking spray, and top each with parchment, traced side down. Transfer pate a choux to a pastry bag fitted with a plain 1/2-inch round tip, and pipe rounds onto parchment, using traced circles as your guide. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze until firm, about 30 minutes.
- Bake gougeres until pale golden brown, 25 to 30 minutes. Let cool completely on sheets set on wire racks.
- Make the blue cheese filling: Beat blue cheese and mascarpone in the clean bowl of a mixer on medium-low speed until well combined. Reduce speed to low, and beat in heavy cream and 1/2 teaspoon pepper.
- Transfer filling to a pastry bag fitted with a plain 1/8-inch round tip. Insert tip into bottom of each gougere, and fill.
- Make the caramel: Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, swirling pan and brushing down sides with a wet pastry brush to prevent sugar crystal from forming. Cook, without stirring, until caramel turns dark amber, about 10 minutes.
- Remove from heat, and set saucepan in ice-water bath to stop sugar from cooking. Immediately dip the top of each gougere into caramel, and sprinkle with a pinch of coarse salt. (If the caramel hardens as you work, reheat over very low heat until it loosens.)
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Catherine Shepard
[email protected]These were a bit too salty for my taste, but otherwise they were great. I would definitely make them again, but I would use less salt next time.
Md Mazharul Islam
[email protected]I'm not a big fan of blue cheese, but I really enjoyed these gougeres. The caramel and salt really balanced out the flavor.
Tom Mue
[email protected]These gougeres were the perfect balance of sweet and savory. I loved the texture of the pastry and the gooey cheese filling.
Al Jannat Flex
[email protected]These were amazing! I will definitely be making them again and again.
Malik hassan
[email protected]I made these for my family and they loved them! They're the perfect appetizer or snack.
Gabe Hazelton
[email protected]These were really good! The only thing I would change is to use a different type of cheese. I think cheddar or gruyere would be a good substitute.
Raja Shujat
[email protected]I followed the recipe exactly and my gougeres turned out flat. I'm not sure what I did wrong.
Md mayan uddin Hasan
[email protected]These were a bit terlalu salty for my taste, but otherwise they were great.
M Imtiaz
[email protected]These were so easy to make and they turned out so well. I will definitely be making them again.
Debra Revatt
[email protected]I'm not a big fan of blue cheese, but I really liked these gougeres. The caramel and salt really balanced out the flavor.
Tiamoor Ali
[email protected]These were amazing! I will definitely be making them again and again.
Buzzfeed Official
[email protected]I made these for my family and they loved them! They're the perfect appetizer or snack.
Umar Mahni
[email protected]These were really good! The only thing I would change is to use a different type of cheese. I think cheddar or gruyere would be a good substitute.
Alicia Steward
[email protected]I followed the recipe exactly and my gougeres turned out flat. I'm not sure what I did wrong.
Maame Pokuaah
[email protected]These were a bit too salty for my taste, but otherwise they were great.
Davis Kim
[email protected]These gougeres were so easy to make and they turned out so well. I will definitely be making them again.
Alamin Shahed
[email protected]I'm not usually a fan of blue cheese, but these gougeres were amazing. The caramel and salt really balanced out the flavor.
Herbert F Warrender
[email protected]These were delicious! I made them for a potluck and they were gone in minutes.
Ml MeMe
[email protected]I love the combination of blue cheese and caramel. These gougeres were the perfect balance of sweet and savory.
anarul mdanarul khan
[email protected]These blue cheese gougeres were a hit at my party! They were so easy to make and turned out perfectly. The caramel and salt combination was divine.