Pineapple-Stuffed Blue Cheese Gougères

While olives, nuts and popcorn are all great cocktail snacks, having at least one elaborate nibble in the mix always elevates an occasion to a celebration. Despite their fancy French name, gougères are simply cheese puffs that, while delicious on
their own, become something of a conversation starter when stuffed with sweet pineapple, smoky bacon and savoury blue cheese.

  • By Lawren Moneta
  • November 30, 2018
Image Author: Clinton Hussey, styling by Megan Baker
  • Yield: 24 gougères
  • Active time: 40 minutes
  • Total time: 70 minutes

Ingredients

¼ cup whole milk

¼ cup water

¼ cup unsalted butter, cut into cubes

½ tsp freshly ground black pepper

¼ tsp salt

⅔ cup all-purpose flour

3 large eggs, at room temperature

⅓ cup finely crumbled Danish blue cheese

½ small fresh pineapple, peeled, cored and cut into 1-inch pieces

6 strips bacon, cooked and sliced into 1-inch pieces

1½ cups micro-greens or baby arugula

Preparation

Baked but unstuffed, these gougères freeze beautifully in an airtight container for up to one month. When ready to serve, simply place on a baking tray and warm in a 350°F oven for 4 to 6 minutes.

Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

To make gougères, place milk, water, butter, pepper and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour all at once and stir with a wooden spoon until well combined. Return pan to heat and, stirring continuously, cook dough for 1 minute to get rid of excess moisture. Remove pan from heat and let cool slightly.

Whisk eggs together in another small bowl. Transfer 2 tbsp beaten egg to a small bowl and set aside. Add a third of remaining beaten egg to the dough and mix with a wooden spoon until well incorporated. Batter may look like it has split, but keep stirring—it will come together. Add remaining eggs in two additions, mixing well after each addition until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese.

Pipe or spoon gougère dough in walnut-sized mounds onto prepared baking sheets. Lightly brush each with reserved egg and bake, one tray at a time, until puffed, golden brown and crisp on the outside (about 25 to 30 minutes). Transfer to a wire rack to cool.

When ready to serve, cut gougères in half and stuff with some pineapple, bacon and greens. Enjoy immediately. Serves six.

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