Cheese puffs (gougeres)

Yield: 1 Servings

Measure Ingredient
1 cup All-purpose flour
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Thyme
1 pinch Cayenne pepper
1 cup Whole milk
4 ounces Unsalted butter; cut into 1/2-inch cubes
5 \N Extra-large eggs; at room temperature
6 ounces Parmesan cheese; freshly grated
½ cup Grated Gruyere cheese

From: Bulldogfla <Bulldogfla@...> by Mimi Rippee

Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the salt, black pepper, thyme, and cayenne. Set aside.

In a large saucepan, combine the milk and the butter. Bring to a boil over high heat. Remove the pan from the heat when the butter melts and add the seasoned flour all at once. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan.

Transfer the dough to a large mixer bowl. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 4 of the eggs have been used. The dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to the dough and beat in thoroughly.

Spoon 2 teaspoons of dough about 1 inch in diameter onto buttered baking sheets, setting the gougeres about 1-½ inches apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze.

Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.

Posted to recipelu-digest by jeryder@... on Mar 29, 1998

Similar recipes