| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Breads, Cheese/eggs, Misc |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
c |
Sifted flour |
| 4 |
|
Eggs |
| 4 |
oz |
Grated Gruyere cheese |
| 2 |
T |
Dijon mustard |
INSTRUCTIONS
The easiest and most consistent way to form the gougeres is to pipe
out small rounds using a pastry bag fitted with a 1/2-inch plain tip.
Lacking this, you could also use 2 teaspoons. PREHEAT OVEN TO 425F.
Place the water, butter, salt and pepper in a small saucepan and bring
to a boil. Immediately remove from the heat (do not allow it to boil
for any length of time) and add the flour all at once. Stir with a
wooden spoon until a ball forms. Return to medium heat to dry the
paste. Flatten the paste on the bottom of the pan, bring it up to the
side of the pan nearest you, then flop it over to the opposite side of
the pan. Continue until butter starts oozing out in bubbles, about 5
minutes. When pinched, the paste should not stick to your fingers.
Remove from the heat and wait 5 minutes until slightly cooled, then
beat in the eggs one at a time, waiting until each is incorporated
before adding the next. Add the cheese and mustard. Butter a baking
sheet, then rinse under cold water, or place parchment paper on the
baking sheet. Pipe out small dots, about 1/2-inch in diameter, leaving
enough room for them to triple in size. Brush with beaten egg or milk,
sprinkle with more cheese, and bake for 15 minutes. Lower the heat to
400F, open the oven door briefly to let the steam escape and then bake
for an additional 10 minutes. Cool on a rack. Gougeres freeze well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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