If you’re looking for a fun party appetizer, try some cheesy cream puffs.

This recipe is made with a dough called pate a choux. It sounds fancy, but it’s just butter, water and flour cooked for a couple minutes, then mixed with eggs for extra richness.

This recipe is a twist on gougeres but substitutes gorgonzola or other blue cheese for Gruyere or Swiss cheese.

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

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Recipe from Michael Hastings

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