For the gougere puffs: 1/2 cup hazelnuts 1 cup milk 1 stick plus 1 tablespoon unsalted butter 2 teaspoons sugar 3/4 teaspoon salt 1 cup gf flour 4 large eggs 1 egg yolk mixed with 1 teaspoon milk
For the filling: 2 oz gf blue cheese 3/4 cup mascarpone 1/2 cup half-n-half 1 Tablespoon chives, chopped Salt and freshly ground black pepper
Red grapes or apple slices to serve alongside
Preheat the oven to 350°F. Position the racks in the center of the oven. Line 2 large jelly roll pans with parchment paper. Set aside.
Spread the hazelnuts on the baking sheet or pie pan and toast for about 15 minutes or until the skins are blistered and the nuts are fragrant. Remove the baking pan from the oven (leave the oven on) and cover the nuts with a clean towel. Let cool for about 10 minutes. Rub the hazelnuts vigorously with a clean kitchen towel to remove the skins. Transfer the nuts to a food processor and finely grind.
Increase the oven temperature to 375°F.
In a large saucepan, combine the milk and butter along with the sugar and salt. Bring to a simmer over medium heat. Remove from heat. Add the gf flour and 1/4 cup plus 2 tablespoons of the hazelnuts. Stir with a wooden spoon until a dough ball forms. Return the saucepan to the heat and cook the dough for 1 minute, stirring constantly. Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in 4 eggs (one at a time), beating well between additions.
Transfer the dough to a pastry bag fitted with a 1/2 inch plain tip. Pipe 1 inch mounds onto the 2 prepared jelly roll pans spacing them about 1 inch apart. Brush the tops with the egg yolk mixture and sprinkle with the remaining ground hazelnuts. Bake for 25 minutes or until the gougere is puffed and golden, shift the pans from top to bottom and back to front halfway through the baking process. Remove the pans from the oven and poke a hole in the side of each puff to release the steam. Let the puffs cool completely.
Meanwhile make the filling. In a medium bowl, beat the blue cheese, mascarpone and half-n-half until firm and fluffy. Stir in the chopped chives and adjust seasonings to taste with salt and freshly ground black pepper.
Using a serrated knife, split each puff horizontally and fill each puff with about 1/2 tablespoon of the filling then replace the tops.
Serve these delightful puffs with red seedless grapes or sliced apples.
We used Better Batter’s gluten free flour in this recipe.