Sage & Gorgonzola Gougeres (Cheese Puffs)

1. 1

   In a medium heavy-bottomed saucepan, heat the water, butter, and salt.

2. 2

   Do not boil the mixture.

3. 3

   Once the butter melts, stir in the flour.

4. 4

   Stir quickly until the mixture binds together.

5. 5

   Continue to stir for another minute, while the pot sits on the heat.

6. 6

   Transfer the mixture to a bowl and let the mixture cool slightly.

7. 7

   Stir in 2 eggs, one at a time.

8. 8

   Ensure that the first egg is fully combined into the mixture before adding the second egg.

9. 9

   Add the minced sage and crumbled Gorgonzola.

10. 10

    Stir to combine.

11. 11

    Preheat the oven to 400 degrees F.

12. 12

    Line a baking sheet with parchment paper.

13. 13

    You can either spoon or pipe the dough onto the parchment paper.

14. 14

    If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler.

15. 15

    Each gougere should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.

16. 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.

17. 17

    Pierce each gougere with a small, sharp knife to release the steam, which will stop them from becoming soft.

18. 18

    Serve immediately.

19. 19

    If the gougeres lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.

20. 20

    Makes 15-18 large or 35-40 small gougeres.

* Per serving · 4 servings · Values may vary.