| 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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