- Prep Time 25 minutes
- Total Time 55 minutes
- makes 26
- 1/2 cup dry white wine
- 1 stick unsalted butter, cut into small pieces
- 1 teaspoon sugar
- Coarse salt
- 1 cup all-purpose flour
- 4 large eggs, plus 1 large egg yolk, lightly beaten for egg wash
- 1 cup grated sharp cheddar cheese (2 ounces)
- 1/2 cup crumbled blue cheese (2 ounces)
- 3/4 cup grated Gruyere cheese (2 ounces)
- Preheat oven to 400 degrees. Heat wine, 1/2 cup water, butter, sugar, and 3/4 teaspoon salt in a medium saucepan over medium-high heat until butter melts. Remove from heat and immediately stir in flour using a wooden spoon. Cook over medium heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on the bottom, about 3 minutes.
- Transfer dough to the bowl of a mixer and beat on medium speed until slightly cooled, about 1 minute. Beat in eggs, 1 at a time, then cheddar and blue cheeses.
- Spoon 26 mounds of dough (about 1 1/2 inches wide) onto 2 parchment-lined baking sheets. Brush with egg wash and sprinkle with Gruyere. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until gougeres are browned and cooked through, about 20 minutes more. Serve warm or at room temperature.
I was very serious about that. It is never out of style, to have a hero. To meet mine would be the ultimate good thing. Want me to get specific? Okay, I would love to have dinner in Bedford, in Martha's dining room. Could you imagine that? What would that be like? Well, I haven't the slightest clue, but I know it would be a treasured experience that even my great grandchildren would recount. I can see it now. "My Great-Great Grandmother Morgan once shared a meal with Martha Stewart, at her house, no less." That would be cool.
Today I emailed Martha Stewart's staff to let them know that my year long project is coming to a close. I made sure to say that Martha's inspiration and knowledge has taught me (and my family) how to live a much better everyday life. Such a life-style teacher helps the rest of us learn simplicity, beauty and order, and will always deserve a standing O. I have yet to hear back from the staff (I emailed in September when my blog was near the half-way mark). No reply. If I do receive a response you'll be the first to know. Cross your fingers. ;)
The texture was soft, and very similar to a croissant, as Ben's grandmother Renate pointed out. If you find yourself in need of making a sophisticated and simple appetizer do consider these tasty cheese "biscuits". If you are a cheese lover, then they are a must, in my opinion. Yum! Below is a close-up of the final product's heavenly interior.