day 8: blue cheese and irish cheddar gougères

After all this sweet baking, I’m ready for some savory junk.

You know. Cheese, butter, wine. That sorta thing.

These ought to do the trick.

Have you ever had gougeres? They’re tiny little French cheese puffs seasoned with white wine, pepper, butter, and lots o cheese. And considering how simple they are to make, you could easily whip up a batch to serve with dinner. Or you could eat the entire batch with your husband immediately after they come out of the oven.

But I didn’t do that. *Whistles*

Ready? Let’s make some savory little cheesey puffs.

Grab some flour, salt and pepper. This flour is Perfect! For all my baking needs.

Mix 1/4 cup of water with 1/4 cup of dry white wine…

…cube up 4 tablespoons of butter, and grate up 1/3 of a cup blue cheese and 1/3 of a cup of Irish (or any sharp) cheddar.

Dump the butter, water and wine in a saucepan. Season with salt and pepper. Bring to a boil over medium heat.

Your dining room table, where the natural light is, is not a stove top. It does not have burners. It is made of wood.

Just sayin.

Meanwhile, crack three eggs and give ’em a good whisking.

Add 2/3 cups of flour to the butter mixture and stir until a soft dough forms. Continue stirring for 1 minute, then remove from heat and let cool for 5 minutes.

Next, add the eggs a spoonful at a time, stirring after each addition to make sure they’re completely incorporated.

Add the bleu cheese, give it a stir, and get ready for some serious savory goodness.

Now: grease your palm. No, seriously. Rub a little oil on it, or give it a quick spray with a can-o-Pam. It’ll make your life much easier. I promise.

Put a fat teaspoon of the dough in your hand, ball up a dime-size amount of the Irish cheddar, and place the cheese in the middle of the dough. Then wrap the edges of the dough around the cheese to form a tiny irish cheddar cocoon. Hee hee.

The dough is super sticky and it’s not exactly a piece of cake to work with. Just persevere. It’ll be soooooo worth it!

Place the little globbies on a baking sheet lined with parchment paper. I think I made about 24 with the amount of dough that I had.

Stick ’em in a 375° oven for about 25-30 minutes.

Oh sheesh. Don’t they look beautiful and crusty and cheesy?

There are no words to describe how tasty these are. They’re light and crusty on the outside and warm and gooey on the inside with a little bit of melted cheddar. The dough is the tiniest bit sharp and tangy because of the wine and blue cheese.

You know how earlier I hinted that husband and I ate all of these fresh out of the oven?

Not entirely true.

I had to snap a few quick photos. That delayed us about 5 minutes.

And then we ate all 24 of them, one after the other. They were that good.

Make these today. You know you want to.

Happy 7th Day of Bakemas!


Bleu Cheese and Irish Cheddar Gougeres, adapted from this recipe at Epicurious

  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1/4 cup (1/2 stick) unsalted butter, cubed
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2/3 cup all purpose flour
  • 3 large eggs, room temperature
  • 1/3 cup finely crumbled blue cheese
  • 1/3 cup grated Irish cheddar cheese

Preheat oven to 375°F. Line large rimmed baking sheet with parchment. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps, about 1 minute. Remove from heat; cool 5 minutes.

Meanwhile, whisk eggs in medium bowl. Add beaten eggs a few tablespoons at a time, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese. Using a heaping teaspoon of dough at a time, pinch a dime-sized amount of Irish cheddar into a ball. Wrap the dough around the cheese. Drop each gougere onto prepared baking sheet at least 1″ apart.

Bake gougères until puffed, golden brown, and dry, about 30 minutes. Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.


  1. My favorite of Bakemas so far. These were awesome. They made a great lunch.

  2. I maintain a computerized recipe database (using the free PC app Recipe Center). Each month when Bon Appetit arrives (or a few months later, since I’m usually a few issues behind), I go through the magazine and flag all the recipes that look good, then later transcribe them into my database (cutting and pasting from Epicurious when available).

    I mention this because the Gougeres recipe you adapted is already in my database(!), although I haven’t had a chance to make it yet. It’s more of a “someday, I’d like to try this recipe” database. I like the idea of adding cheddar to it, so I’m just going to modify the database to use your version. And maybe get around to making it real soon…

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