Recipe detail

Name: Blue cheese gougère
Yield: 8
Cuisine: French
Ingredients: 80.0000 g; 150.0000 g; 125.0000 ml; 125.0000 ml; 1.0000 g; 1.0000 g; 4.0000 tPcs; 80.0000 g

Side dishes Blue cheese gougère

11. 12. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Side dishes

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
200 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:25 hh:mm

195 °C

90 %

Ingredients - number of portions - 8

Name	Value	Unit
butter soft	80	g
unbleached all-purpose flour	150	g
Whole milk lukewarm	125	ml
water	125	ml
salt	1	g
freshly ground black pepper, ground	1	g
chicken eggs	4	pcs
blue cheese	80	g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	176.8 kJ
Carbohydrate	13.9 g
Fat	11.6 g
Protein	4.3 g
Water	0 g

Directions

In a saucepan, put the butter and the milk, a pinch of salt and a pinch of pepper.

Bring to a boil and then, off the heat, quickly incorporate the flour using a spatula.

Return the saucepan to low heat to dry out the dough and stir continuously.

When the dough forms a ball that no longer sticks to the sides, remove it from the heat.

Add 4 eggs, incorporating them into the dough one by one until everything is homogeneous.

Then add the cheese.

Place the choux pastry in a piping bag and pipe the choux onto a rectangular baking sheet.