Gougere

Yield: 1 servings

Measure Ingredient
1½ cup Milk
8 tablespoons Butter
1⅓ cup Flour
\N \N Salt to taste
\N \N Tabasco to taste
\N \N Freshly ground nutmeg
6 \N Eggs
2 cups Shredded Swiss cheese
1 tablespoon Dijon nustard

This is a technique for choux-paste (cream puff) pastry.

Bring milk to a boil in a large saucepan and add butter to melt.

Remove from heat, add flour all at once and beat with a wooden spoon until the batter comes away from the sides of the pan. Add salt, Tabasco, and nutmeg to taste (probably no more than a teaspoon of each). Beat the eggs into the batter one at a time, completely incorporating one egg before adding the next. Stir in the cheese and the mustard.

Preheat oven to 400. Butter a cookie sheet. Place a drinking glass in the center; this glass will be removed before baking. It will help retain a ring shape to the pastry. Drop batter by tablespoons around the drinking glass in an expanding circle. You will get a circular mass of batter about 10 to 12 inches across. Remove glass.

Bake in oven 15 minutes at 400, then reduce heat to 350 and bake another 35 minutes. Now here's the important part: RESTRAIN YOUR IMPULSE TO PEEK! NO MATTER HOW DELECTABLE IT SMELLS, DO NOT OPEN THE OVEN DOOR!!!! LEAVE IT ALONE UNTIL THE COOKING TIME IS UP! At the end of the cooking time, gougere should be a beautiful puffed golden brown. Turn off heat and leave in oven with door ajar for 5 minutes after turning off.

Transfer to a round platter with a pretty paper doily and have your guests slice it into thin wedges. Serve with kir cocktails (Dry white wine over ice with a splash of creme de cassis liqueur).

Submitted By RICHARD DOUVILLE On 08-31-95

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