| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/2 | t | Thyme |
| 1 | pn | Cayenne pepper |
| 1 | c | Whole milk |
| 4 | oz | Unsalted butter, cut into |
| 1/2-inch cubes | ||
| 5 | Extra-large eggs, at room | |
| temperature | ||
| 6 | oz | Parmesan cheese, freshly |
| grated | ||
| 1/2 | c | Grated Gruyere cheese |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> by Mimi Rippee Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the salt, black pepper, thyme, and cayenne. Set aside. In a large saucepan, combine the milk and the butter. Bring to a boil over high heat. Remove the pan from the heat when the butter melts and add the seasoned flour all at once. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan. Transfer the dough to a large mixer bowl. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 4 of the eggs have been used. The dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to the dough and beat in thoroughly. Spoon 2 teaspoons of dough about 1 inch in diameter onto buttered baking sheets, setting the gougeres about 1-1/2 inches apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze. Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately. Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3084
Calories From Fat: 1870
Total Fat: 212.9g
Cholesterol: 622.1mg
Sodium: 6676.1mg
Potassium: 993.7mg
Carbohydrates: 122.4g
Fiber: 3.9g
Sugar: 16g
Protein: 169.1g