Gougres with Blue Cheese and Rosemary Recipe

How to make it

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• Preheat oven to 400 F.
• In a small saucepan, heat the water, butter and salt over a medium flame until the butter melts. Do not boil.
• When the butter is melted, dump in the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, and then for one additional minute.
• Remove from the heat, transfer to a medium mixing bowl, and allow to cool for 3 minutes, stirring occasionally.
• Beat the eggs in one at a time with a wooden spoon. When you add each one, it will seem like it isn't going to incorporate. Just keep stirring hard, and it will suddenly mix in.
• When all four eggs are incorporated, mix in the rosemary and cheese, and again beat until well mixed. There might be tiny lumps of cheese left, that's ok.
• On parchment (or Silpat) lined baking sheets, pipe or spoon the dough into 2" diameter puffs, with a good amount of space in between.
• Bake for 10 minutes, then lower the heat to 375 and bake 15 more minutes until golden brown and crisp.
• Remove from the oven and pierce each one with a sharp knife to let out the steam, so they don't get soggy.
• Makes 30 2-inch pastries
• They taste best fresh out of the oven, but you can also reheat at 375 for a 3 minutes.