Appetizers and Matching Wines – Roquefort Gougeres

Preheat the oven to 425°. Line 2 large rimmed baking sheets with parchment paper. In a small saucepan, combine the water, butter and salt and bring to a boil. Remove from the heat, add the flour all at once and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Return the pan to moderate heat and cook the dough, stirring constantly, until it pulls away from the side of the pan to form a ball, about 2 minutes. Remove the pan from the heat and let stand at room temperature, stirring a few times, until the dough cools slightly, about 3 minutes. Preheat the oven to 425°. Line 2 large rimmed baking sheets with parchment paper. In a small saucepan, combine the water, butter and salt and bring to a boil. Remove from the heat, add the flour all at once and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Return the pan to moderate heat and cook the dough, stirring constantly, until it pulls away from the side of the pan to form a ball, about 2 minutes. Remove the pan from the heat and let stand at room temperature, stirring a few times, until the dough cools slightly, about 3 minutes.