Gougeres

Yield: 36 Servings

Measure Ingredient
1 cup Swiss or gruyere cheese
1 cup Water
5 tablespoons Butter
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
¼ teaspoon Freshly ground nutmeg
1 cup All-purpose flour
5 larges Eggs at room temp

From: burdick@... (Donna Burdick) This recipe came with the subscription enticement for a new cooking magazine called Saveur (pronounced savv-ERR). The recipe came with a brief description of the origins... From the Burgundy region of France and pronounced goo-SHARE. They are like miniature popovers and can be served hot or cold. In France the cheese used is Maroilles which is not widely available in the US so substitute Swiss or Gruyere.

Preheat oven to 425 F. Grate the cheese. In a med.-sized saucepan bring the water, butter, salt, pepper and nutmeg to a boil. When the butter has melted, remove from heat. Add all the flour to butter/water mixture and beat with a wooden spoon until mixture leaves sides of pan clean. Add cheese and beat til incorporated. Beat in 4 of the eggs one by one until thoroughly absorbed. Beat until mixture is smooth, shiny and firm. Drop by small spoonfuls onto a greased cookie sheet. Beat remaining egg with ½ Tbs water, then brush tops of uncooked puffs with egg wash. Bake in upper third of the oven for about 20 minutes or until golden and doubled in size.

Remove from oven and serve. You'll have about 3 dozen. Note: Recipe can be halved to make a smaller batch. REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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