| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 3 | Dozens | |
INGREDIENTS
| 5 | tb | Butter |
| 1 | ts | Salt |
| 1/4 | ts | Freshly gound black pepper |
| 1/4 | ts | Freshly ground nutmeg |
| 1 | c | All-purpose flour |
| 1 | c | Grated gruyere cheese |
| 5 | lg | Eggs at ROOM TEM.!!MUST!!! |
INSTRUCTIONS
preheat 425 degrees. Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to a boil over medium-high heat. When butter melts, reduce heat to low. Add flour to butter-water mixture all at once and cook over low heat, beating with a wooden spoon, for 1 minute, until mixture pulls away from sides of pan. Remove pan from heat. Add cheese to pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter unil thoroughly absorbed. Continue beating mixture until it is smooth, shiny, and firm. Drop batter in small spoonfuls onto a lightly greased cookie sheet to form Gougeres. Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked Gougeres with egg wash. Bake in upper third of oven for 15-20 minutes or until Gougeres are golden and doubled in size. Remove from oven and serve hot, or allow to cool to room temperature. Posted to MM-Recipes Digest V3 #252 Date: Sat, 14 Sep 1996 14:54:05 -0400 From: Dotnapier@aol.com
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