February 10, 2020 | Posted in:Easy Entertaining, Recipes
I’m so excited to participate in this Valentine’s event (again). This is the fourth year for our Helping Cookies event and our mission is to continue to make a difference in the fight against pediatric cancer.
Did you know?
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
You can help!
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
Wine, Cheese and Chocolate!
Part of my life is entrenched in the wonderful world of wine. You can find me pairing delicious confections as part of The Tasty Trio- where wine, cheese and chocolate are always perfectly paired. An upcoming class had me recipe testing with Rogue Smokey Blue Cheese and Dark Chocolate to pair with a weighty Petite Sirah that finished with a delightful amount of smoke. My result, a smokey blue cheese puff that was dipped in dark chocolate! YES!
Warm out of the oven is the optimal way to enjoy gougères, but they make a great party appetizer as they are very yummy at room temp. For this recipe I let the cheese puffs cool to room temp prior to dipping them in chocolate. (They would also be great dipped into a warmed bittersweet chocolate fondue.) We enjoyed the interplay of smokiness against the deeply chocolate topped airy cheesy puff. I hope you will too!
Dark Chocolate and Smokey Blue Cheese Gougères
Ingredients
8 ounces 65% Chocolate, I used Peterbrooke Chocolatier of Winter Park, satisfyingly, deeply chocolate without bitterness!
1/4 cup dry white wine, I used Quantum Leap Winery Pinot Grigio, Veneto- 2018, Medium-bodied with good acid and notes of citrus.
1/4 cup water
1/4 cup (1/2 stick) salted butter, cut into slices
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2/3 cup all purpose flour
3 large eggs, room temperature
1/2 cup finely crumbled Rogue Creamery Smokey Bleu cheese
Directions
Preheat the oven to 375°F.
Line large rimmed baking sheet with parchment or use an ungreased, unlined OXO Good Grips
Non-Stick Pro Cookie Sheet like I did.
Whisk eggs in a medium bowl until well combined. Set aside.
Combine the first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Reduce heat to medium-low; stir in flour. Stir vigorously until dough clumps into a large ball and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
Add approximately 1/3 of remaining beaten eggs to dough in saucepan; Using a silicone spatula mix until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be very sticky, but smooth and no longer a big clump). Mix in blue cheese until thoroughly incorporated.
Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Flatten out any pointed tops.
Bake gougères until puffed, golden brown, and dry, about 30 minutes. Cool on cookie sheet for 5-10 minutes until you can comfortably handle.
Meanwhile, Break up chocolate and melt in a double boiler, stir until smooth. Remove from heat.
Dip gougères in melted dark chocolate and place on cookie sheet until the chocolate hardens, about 10 minutes. Or, enjoy them slightly warm and freshly chocolate-dipped!
Smokey Blue Cheese Gougères recipe notes
I usually pipe choux dough. That said, this method was very easy for a single batch and there was zero dough waste. (My precious Rouge Smokey Bleu Cheese dough was not clinging to the inside of a pastry bag!) Due to this recipe being made for a specific wine pairing and a chocolate dip was occurring after baking, I did not apply an egg wash prior to baking the gougères. Live it up if you want to egg wash!
If you want to make ahead: bake off the cheese puffs and cool. Place on a cool cookie sheet, freeze, and then store in a zip-top bag for 2-4 weeks. To Serve: Bake for 2-3 minutes to reheat, cool enough to handle, then dip in chocolate prior to serving. You may want to keep a batch in the freezer to bake a few at a time for your next glass of red wine, port or bubbles. Cheers!
Because She’s Awesome
Once again I’d like to give a special thanks to Julie Tran Deily who organizes this annual event! Check out Julie’s an online shop to raise even more funds for Cookies for Kids’ Cancer with the sale of Baked with Love custom designed t-shirts and tote bags!
Julie Deily, sporting the Heather Grey Baked with Love women’s tee. Photo by The Crumby Kitchen
Just in case you’re wondering, all of the proceeds will be donated to Cookies for Kids’ Cancer!
Thanks to all the fellow #HelpingCookies!
Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals
Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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