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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