Blue Cheese Gougères

Ingredients

• 0.7 cup flour 
• 0.3 cup cheese blue crumbled finely
• 0.3 cup wine dry white
• 3 large eggs room temperature
• 0.8 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 0.3 cup butter unsalted cubed ()
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• pastry brush

Directions

1. Preheat oven to 375°F. Line large rimmedbaking sheet with parchment.
2. Combine first5 ingredients in heavy medium saucepan.Bring to boil over medium heat, stirringuntil butter is melted. Stir in flour; reduceheat to medium-low. Stir vigorously untilmixture forms large dough clumps andfilm forms on bottom of saucepan, about 1minute.
3. Remove from heat; cool 5 minutes.
4. Meanwhile, whisk eggs in mediumbowl.
5. Transfer 1 tablespoon beaten egg tosmall bowl and reserve.
6. Add 1/3 of remainingbeaten eggs to dough in saucepan; whiskuntil well incorporated.
7. Add remainingeggs in 2 additions, stirring until eggs arecompletely absorbed after each addition(dough will be sticky).
8. Mix in blue cheese.
9. Drop dough by teaspoonfuls ontobaking sheet, forming about 24 walnut-sizemounds and spacing about 1 inch apart.Using pastry brush, brush each mound withreserved egg, flattening any pointed tops.
10. Bake gougères until puffed, goldenbrown, and dry, about 30 minutes. Do AHEAD: Can be made up to 1 week ahead.Cool completely.
11. Place in airtight containersand store in freezer. Rewarm on bakingsheet in 350°F oven until heated through,about 5 minutes.
12. Serve warm.
13. To make it easierto drop the sticky gougère dough onto thebaking sheet, lightly spray the spoon withnonstick vegetable oil spray. To be sure thatthe gougères are fully baked, pierce the topof one with a small sharp knife. The insideshould be hollow and dry. Don’t underbakethe gougères, as they may collapse.
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15. from Spain. The pink bubbly iscrisp and dry with lovely berry flavors. Plus,it’s an incredible deal.