Cheese puffs (gougeres)
1 Servings
Ingredients
| Quantity | 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 | Extra-large eggs; at room temperature | |
| 6 | ounces | Parmesan cheese; freshly grated |
| ½ | cup | Grated Gruyere cheese |
Directions
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