INGREDIENTS

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)
----------------------------------------------
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