Roquefort and Fennel Gougères

Name: Roquefort and Fennel Gougères
Yield: Serves 4
Cuisine: French
Ingredients: salt and black pepper, to taste; roasted peppers; toasted walnuts; 25 g (1 oz) butter; 100 g (3½ oz) butter; balsamic reduction; 125 g (4½ oz) plain flour; 2 garlic cloves, finely chopped; good slug of white wine; 1 small fennel bulb, cored and finely chopped; 85 g (3 oz) soft cream cheese; bunch of rocket leaves; 150 g (5½ oz) Roquefort cheese; walnut oil; 4 eggs; 1 medium leek, trimmed and finely chopped; 2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

These arose simply from a wish to produce a savoury profiterole. Roast fennel and blue cheese makes a wonderful flavour combination.

Ingredients

Choux Pastry

100 g (3½ oz) butter
125 g (4½

Europe
France
Starter
Mediterranean
Vegetarian

Method

To make the choux pastry, Preheat the oven to 230°C/450°F/gas mark 8. Heat 250 ml (9 fl oz