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1
In a medium heavy-bottomed saucepan, heat the water, butter, and salt.
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2
Do not boil the mixture.
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3
Once the butter melts, stir in the flour.
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4
Stir quickly until the mixture binds together.
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5
Continue to stir for another minute, while the pot sits on the heat.
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6
Transfer the mixture to a bowl and let the mixture cool slightly.
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7
Stir in 2 eggs, one at a time.
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8
Ensure that the first egg is fully combined into the mixture before adding the second egg.
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9
Add the minced sage and crumbled Gorgonzola.
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10
Stir to combine.
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11
Preheat the oven to 400 degrees F.
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12
Line a baking sheet with parchment paper.
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13
You can either spoon or pipe the dough onto the parchment paper.
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14
If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler.
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15
Each gougere should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.
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16
Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougeres are golden brown and crisp on the outside.
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17
Pierce each gougere with a small, sharp knife to release the steam, which will stop them from becoming soft.
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18
Serve immediately.
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19
If the gougeres lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.
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20
Makes 15-18 large or 35-40 small gougeres.
