Castello® Blue Cheese Stuffed Gougeres

Ingredients for 6-8 servings

½ cup             125 mL                       water
½ cup             125 mL                       milk
½ cup             125 mL                       butter
1 cup               250 mL                       all purpose flour
4 large                                                            eggs
1 cup               250 mL                       Tre Stelle® Swiss Cheese, shredded

Spiced Honey
¾ cup             175 mL                       honey
1 tsp                5 mL                           coriander seed, toasted
1 tsp                5 mL                           cardamom seed. toasted

Blue Cheese Mousse
1 pkg                                                 instant gelatin
¼ cup             60 mL                         cold water
¼ cup             60 mL                         boiling water
1 tsp                5 mL                           fresh lemon juice
1                                                        Granny Smith apple, peeled and finely diced
½ cup             125 mL                       whipping cream
1 pkg               125 g                          Castello® Traditional Blue Cheese

Castello® Blue Cheese Stuffed Gougeres


Preheat oven to 400ºF (200ºC).

In a medium saucepan over medium high heat, bring the water, milk and butter to a simmer. Add the flour and with a wooden spoon, stir aggressively to combine ensuring there are no lumps. With the saucepan still over medium high heat, continue to cook the dough while stirring; until the dough pulls away from the sides of the pan and develops a shine.

Transfer the dough to the bowl of a mixer fitted with the paddle attachment. On medium speed beat the dough while adding eggs, one at a time, ensuring each addition is fully incorporated. Add the shredded Swiss Cheese last.

Transfer the dough to a piping bag fitted with a ½” plain tip. Pipe 1” rounds approximately 2” apart on a parchment lined baking sheet.

Place in oven and bake for approximately 20 minutes until puffed and golden; the gougeres should also be dry in the middle.

Spiced Honey
Combine all of the ingredients into a small saucepan over medium heat. Bring to a light simmer; remove from heat and strain out the spices.

Blue Cheese Mousse
In a small bowl, add ¼ cup of cold water, sprinkle gelatin and let stand for 1 minute. Add ¼ cup of boiling water and stir constantly until granules are completely dissolved.

In another small bowl add lemon juice to diced apple; strain and set aside.

In a medium bowl whip the cream until soft peaks form. In a food processor,  purée the Blue Cheese until smooth. Add gelatin mixture and fold in the whipped cream. Chill the mixture and right before piping fold in the apples. Transfer to a piping bag with a plain tip.

Using the tip of a wooden spoon, poke a small hole into the bottoms of the gougeres. Fill with mousse mixture and brush with spiced honey. Serve immediately.

Makes approximately 30 gougeres.

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