Blue Cheese Gougères
These bite-size morsels made from cream puff dough are typically flavored with an alpine-style cheese, but they can adapt to most any flavorful substitute, especially a bold blue cheese. To substitute for the Kiwi cheeses Schwass uses in this recipe, try Caveman Blue from Rogue Creamery and Midnight Moon from Cypress Grove.
Heat the oven to 425°F. Line two baking sheets with parchment paper.
Combine the milk, butter, salt, pepper, and nutmeg in a medium saucepan; heat over a medium flame until the butter has melted and fine bubbles appear at the edge. Add the flour, stirring vigorously with a wooden spoon until a smooth dough forms and starts pulling away from the sides of the pan.
Transfer the dough to a food processor, adding four eggs and the blue cheese; pulse until dough is smooth, thick, and shiny. Spoon the soft dough into a piping bag fitted with a large round tip. Pipe small rounds roughly the size of a walnut and 1 inch apart onto the baking sheets. Beat the remaining egg with a teaspoon of water to make a glaze, and brush it lightly on each round; sprinkle each with hard goat cheese. Bake for 12 to 15 minutes until just golden; serve immediately.
Written by Monica Mead
Recipe by Jonny Schwass
Photography by David Baird