Roquefort Gougeres

Name: Roquefort Gougeres
Yield: 40 to 50 hors d’oeuvres
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 cup milk; 5 eggs; 1 teaspoon salt; 2 tablespoons freshly grated Parmesan cheese; 1½ cups slightly crumbled Roquefort cheese

Preparation info

40 to 50
hors d’oeuvres

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Hot little cheese puffs are great with cocktails. Roquefort gives them a tangy and unexpected bite.

Ingredients

1 cup milk
8 tablespoons (1 stick) unsalted butter

Starter
Vegetarian

Method

Preheat the oven to 375°F. Lightly butter a baking sheet.
Combine the milk, butter, and salt in a small saucepan, and bring to a boil. Remove the pan from the heat, and add the flour all at once. Whisk vigorously for a few minutes, then return the pan