(This recipe is featured in Saveur Magazine’s Ultimate Holiday Guide, under “Holiday Appetizer & Hors d’Oeuvres”. Be sure to check out the other wonderful recipes they have listed there.)
Once the butter melts, stir in 1/2 cup flour.
Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.
Transfer the mixture to a bowl and let the mixture cool slightly. Stir in 2 eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg.
Add 1 teaspoon finely minced fresh sage…
…and 1/4 cup crumbled Gorgonzola cheese. Stir to combine.
Preheat the oven to 400 degrees F.
Now, I decided to be a little fancy here. I have all sorts of cake decorating supplies and piped the dough onto a parchment-lined baking sheet. If you choose to do this, use a 1/2-inch plain tip or just use a coupler. You can just as easily spoon the dough onto the parchment paper. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.
Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately.
If the gougère lose their crispness, reheat them in a 375 degree F oven for 3 minutes.
Other appetizer recipes with Gorgonzola cheese:
Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.