| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
3 |
Dozens |
INGREDIENTS
| 5 |
T |
Butter |
| 1 |
t |
Salt |
| 1/4 |
t |
Freshly gound black pepper |
| 1/4 |
t |
Freshly ground nutmeg |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Grated gruyere cheese |
| 5 |
|
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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