| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | tb | Butter |
| 1/4 | ts | Salt |
| 1 | c | Flour |
| 4 | Eggs | |
| 1 | c | Gruyere cheese coarsely chopped |
| 1 | tb | Parsley chopped |
| 1 | tb | Dill chopped |
| 1 | tb | Chives chopped |
| 1 | c | Water |
INSTRUCTIONS
1.In a saucepan, combine the butter, salt and one cup water. Bring to a boil. Off the heat, add the flour all at once and beat well with a wooden spoon until the flour is incorporated. Return the saucepan to moderate heat and cook until the dough becomes quite stiff and pulls away from the sides of the pan. 2. Remove from the heat and beat in the eggs, one at a time. Stir in 2/3 cup of the cheese and all the chopped herbs. 3. Preheat the oven to 425F. Drop the dough by tablespoons onto an ungreased baking sheet to make individual puffs or drop the dough by tablespoons to form a ring. Sprinkle with remaining cheese. Bake for 25 to 30 minutes, or until puffed and golden brown. Serve warm. NOTES : An herbed gougere
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