1 cup water
4 oz butter
6 oz bread flour
6 large eggs
1/4 cup grated parmesan cheese
Preheat oven to 350F
2 oz butter
2 oz bread flour
2 tbsp cocoa powder
16 oz whole milk
1/4 cup (or to taste) gorgonzola cheese, crumbled
Salt and pepper to taste
About 30 walnuts
In a small saucepan combine the cocoa powder, butter and bread flour to make a roux. Add the milk, whisk until smooth and bring to a boil. Cook for about 30 seconds to thicken. Add the gorgonzola, salt and pepper and mix until smooth and all of the cheese has fully melted.
Fill each baked gougere with gorgonzola mixture.
Push one walnut half into each gougere.
Combine water, salt, sugar and 4 oz butter in a medium-size saucepot and bring to a boil.
Stir to combine and add 6 oz of bread flour. Cook over medium heat, mixing constantly with a wooden spoon, until the mixture/dough forms a ball and begins to leave a film on the inside of the pan.
Add the eggs one by one, mixing until well combined and the dough is smooth.
Place into a piping bag with a star tip and pipe 1.5 inch diameter rounds onto a parchment-paper lined baking sheet.
Sprinkle with parmesan cheese and bake for approximately 25 minutes.
Serves: 30 (appetizer)
Source: Jacques Torres Chocolate