Ingredients
1/2 c. water
4 tbsp. unsalted butter
Kosher salt
Freshly ground black pepper
2 oz. Treasure Cave® Crumbled Blue Cheese
1/4 c. lightly packed mixed chopped herbs, such as parsley, dill, chives, sage, and/or thyme
2 large eggs
1/2 c. all-purpose flour
1 large egg yolk, lightly beaten
Flaky sea salt
Preparation
Step 1Preheat oven to 375° and line two rimmed baking sheets with parchment paper.Step 2In a medium saucepan over medium-high heat, combine water, butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and whisk to combine. Remove from heat and immediately add flour all at once, stirring vigorously with a wooden spoon to combine. Return to stovetop and cook, stirring continuously, until the mixture turns into a ball and pulls away from the sides of the pan, about 3 minutes.Step 3Transfer contents of pot into a mixing bowl or to the bowl of a stand mixer fitted with the paddle attachment. Using hand mixer or stand mixer, beat for one minute until slightly cooled. Add one egg and continue mixing until incorporated. Add the remaining egg and beat until smooth and glossy, 3 minutes more. If the mixture seems super thick, add water, a teaspoon at a time, until the batter loosens to the point of just starting to fall from a beater. (You shouldn’t have to add more than 1 to 4 teaspoons of water.) Step 4Add Treasure Cave® Crumbled Blue Cheese and the mixed herbs to the batter, stirring to incorporate.Step 5Using two soup spoons dipped in water, create rounded, very heaping tablespoons of the batter and drop them on prepared baking sheets, 5 per sheet, spacing evenly apart. With a wet finger, smooth any rough edges of the mounds to form a round dollop. Brush the tops with egg yolk, sprinkle with flaky salt and black pepper, and transfer to oven.Step 6Bake until golden and puffed and a toothpick inserted into the centers comes out dry, about 45 minutes. The interior should remain slightly eggy, like a souffle.
