ROQUEFORT GOUGERES
Satisfy your cravings with these mouth-watering gougeres made with the uber delicious French Reblochon cheese !
Appetizer game with roquefort gougères
When it comes to French cuisine, few appetizer are as iconic and beloved as gougères. These light and airy puffs of choux pastry are the perfect accompaniment to a glass of wine, and can be filled with a wide variety of delicious ingredients. One particularly delicious variation on the classic gougère is the Roquefort gougères.
Bite into a little piece of French history
For those who may not be familiar with gougères, they are also known as cheese puffs. They have been a beloved French delicacy for centuries. The name gougère appeared in 1316 in a medieval novel, Le roman du comte d’Anjou … Moreover, it should be noted that the base of gougère, choux pastry, has been known since Antiquity…
Get your cheese fix
Gougères are made with choux pastry, a type of pastry dough that is typically used to make cream puffs and éclairs. The dough is made by mixing flour, butter, water and eggs together and then baked until golden brown and crispy on the outside.
In the traditional recipe, Gruyère cheese is used as the primary ingredient, but over the years, many variations have emerged with different types of cheese, such as Roquefort, which adds a strong and tasty hint to the gougères.
But don’t be intimidated by the fancy French name or the thought of making pastries from scratch. As the saying goes “No, do not worry! In fact, gougères are very easy to make! You just mean to stir a lot, that’s it!”
So, next time you’re looking for a fancy and delicious appetizer to impress your guests, give gougères a try and elevate your appetizer game with Roquefort gougères.
The power of roquefort
Roquefort is a type of blue cheese that is made from sheep’s milk and is aged in the caves of the Roquefort-sur-Soulzon, (Aveyron). It is known for its strong, tangy flavour and creamy texture, and it is a perfect complement to the light and airy texture of the gougères. Adding Roquefort to the choux pastry dough gives it a rich and very pleasant taste, and the cheese also adds a nice contrast to the crispness of the pastry. If you wish something a little bit softer, go to my reblochon gougères.
Roquefort, choux, and wine oh my!
When it comes to pairing wine with gougères, there are a few different options to consider. For those who prefer a white wine, a dry and crisp Chardonnay or Sauvignon Blanc would be a great choice. However, for those who prefer a red wine, a Madiran from the South West region of France would be an excellent pairing for my Roquefort gougères. Madiran is a red wine made from Tannat grapes, it is known for its bold tannins and dark fruit aroma, it pairs perfectly with the tangy Roquefort.
So, enjoy these gougères but remember, don’t just read about it, try them out! Let me know how it turns out…
ROQUEFORT GOUGERE
Ingredients
- For 14 gougeres
- 100 g roquefort diced
- 100 g flour sifted
- 50 g butter
- 3 eggs
- 10 cl water
Instructions
- Preheat your oven to 180 °C.
- In a saucepan, bring to the boil the water and butter.
- Remove from the heat and dump all the flour in at once.
- Stir rapidly with a wooden spoon for 1 minute.
- Add the eggs, one at a time, stirring continuously then add the Roquefort.
- Line a large baking tray with baking paper.
- Using a tea spoon, scoop up a little mound of dough and scrape it off onto the baking paper.
- Place the mounds evenly-spaced apart on the baking paper.
- Bake for 20 minutes.
- Stop the oven and leave the gougeres 10 minutes, with the oven door open.
- C’est prêt !
Notes
Gougères au Roquefort
100 g de roquefort émietté
100 g de farine tamisée
50 g de beurre
3 œufs
10 cl d’eau
Préchauffez votre four à 180 °C.
Dans une casserole, portez à ébullition l’eau et le beurre.
Retirez la casserole du feu et versez-y la farine.
Remuez continuellement sur feu doux pendant 1 minute.
Ajoutez les œufs un par un sans cesser de mélanger, puis incorporez le roquefort.
Réalisez des petits tas que vous disposerez sur une plaque recouverte de papier sulfurisé.
Enfournez pendant 20 minutes.
Stoppez le four et laissez les gougères 10 minutes, porte du four ouverte.
C’est prêt !
