Gruyère and Blue Cheese Gougères

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  • Each serving
  • 70 cal
  • 5g fat (3g sat)
  • 40mg chol
  • 70mg sodium
  • 4g carb
  • 0g fiber
  • 0g sugars
  • 2g protein


  • 1/2 cup water
  • 1/2 cup milk
  • 8 tablespoons butter
  • Large pinch of salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup grated Gruyère cheese
  • 1/2 cup crumbled blue cheese
  • Freshly ground black pepper


Preheat oven to 400° F. Line 2 baking sheets with parchment paper.

Combine water, milk, butter and salt in a saucepan and bring to a boil. Remove from the heat and stir in flour with a wooden spoon until well combined. Return saucepan to low heat and cook, stirring constantly, until mixture forms large clumps and leaves a slight film on the bottom of the saucepan, 1 to 2 minutes. Remove from the heat and cool for 3 to 5 minutes.

Beat eggs into the dough, one at a time, until well incorporated. Add cheeses and black pepper.

Transfer dough to a pastry bag with a 1/2-inch round tip and pipe tablespoon-size mounds on the prepared baking sheets about 2 inches apart (alternatively, spoon batter in tablespoon-size mounds directly onto baking sheet).

Bake until puffed and golden brown, 20 to 25 minutes. Serve warm or let cool and reheat in a 350° F until hot.

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