These little suckers are irresistible! I bet you can’t eat just one! Enjoy them right out of the oven when still piping hot with a glass of beefy red wine. If you don’t like or have blue cheese, substitute swiss or parmesan – most cheeses work great!
10 tablespoons unsalted butter
3/4 teaspoon salt
2 cups unbleached flour, sifted
5 large eggs
1 cup blue cheese, crumbled
freshly ground black pepper
1 egg, beaten
Preheat oven to 375 degrees.
Combine 1-1/2 cups of water, butter and salt in a saucepan and bring to a boil. Remove from heat immediately and add all of the flour at once, stirring vigorously with a wooden spoon.
When the flour is incorporated, return the pan to the heat for several minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan. Away from the heat, add the eggs one at a time, mixing each one until well blended. The dough should be soft and shiny. Add the blue cheese. Season with black pepper and more salt if needed.
Butter a baking sheet or line with parchment. Using either a soup spoon or pastry bag with a large plain tip, make mounds about 2 inches in diameter. Using a pastry brush, paint tops with a glaze of the beaten egg. Bake for about 35 minutes, or until puffed and golden brown.