Gougeres
By: Barnaby Dorfman
Published: Thursday, February 25, 2010 - 2:04am

Ingredients




1 cup Swiss or gruyere cheese
1 cup Water
5 tablespoons Butter
1 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/4 teaspoon Freshly ground nutmeg
1 cup All-purpose flour
5 lrg Eggs at room temp

Preparation

1 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 1/2 Tbs water, 2 Remove from oven and serve. You'll have about 3 dozen.

About


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-ZHARE. 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. Note: Recipe can be halved to make a smaller batch.

Comments:
Candy Evavold

These look wonderful! Now make a gluten-free one!