Puffy Cumin Gougères


Photo: Babeth

Yield:

30 gougeres, serves 6

Added:

December 10, 2009

Creator:

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Ingredients

1 cup grated emmental (or Swiss cheese)
cup milk
cup water
4 eggs
3/4 stick butter
3/4 cup all-purposed flour, sifted
1/2 teaspoon ground cumin
1 pinch of Guérande fleur de sel (substitution:Kosher salt)

Preparation

1
Pre-heat the oven at 350F.
2
Combine the milk, water and butter in a saucepan and bring them to boil.
3
Remove from heat, add flour, cumin and salt all at once. Stir quickly with a wooden spoon.
4
Return the saucepan to heat for few minutes; the ball of dough will separate from the sides. (It will dehydrate the dough a bit)
5
Remove from heat and add the eggs one by one, stir well after each one.
6
Add the cheese, keep stirring.
7
Line a baking sheet with parchment paper (find some eco-friendly, unbleached, ones at your favorite organic store, or reusable silicon one). With 2 tablespoons make small balls ( as big as a walnut).
8
Bake for 25 to 30 minutes until golden.
9
Keep them up to a week in the fridge, up to a month in the freezer.

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