Gougeres (cheese-filled Pastries) Recipe
Yield: 5 DozenRecipe by luhu.jp
Ingredients:
1 cup: Plus 1 Tb cold water,
7 tbsp: Unsalted butter, cut up
1 tsp: Salt,
1 cup: Plus 10 Tb all-purpose flour,
6: Eggs,
7 ounce: Natural Gruyere cheese, - shredded (about 1-3/4 cup
Directions:
1. Line 3 baking sheets with foil. Butter foil. Preheat oven to
425! F.
2. In heavy large saucepan, combine water, butter, and salt. Bring to
boiling over medium-high heat, stirring to melt butter.
3. Reduce heat to low. Add flour all at once. Beat vigorously with
wooden spoon until dough pulls away from sides of pan and forms a
cohesive ball. Remove from heat.
4. Beat in eggs, 1 at a time, beating well after each addition to
form a shiny dough. Gradually stir in cheese. Drop dough by level
measuring tablespoons 2 inches apart on baking sheets.
5. Bake at 425! F for 18 to 20 minutes until puffed and golden brown.
Remove from sheet. Serve hot, or cool on rack before serving.
from Victoria magazine, October 1995, pictured on page 102
Served at LAbbaye du Petit Quincy Vineyard, Burgundy region of
France
typed and posted by teri chesser
Source from luhu.jp
425! F.
2. In heavy large saucepan, combine water, butter, and salt. Bring to
boiling over medium-high heat, stirring to melt butter.
3. Reduce heat to low. Add flour all at once. Beat vigorously with
wooden spoon until dough pulls away from sides of pan and forms a
cohesive ball. Remove from heat.
4. Beat in eggs, 1 at a time, beating well after each addition to
form a shiny dough. Gradually stir in cheese. Drop dough by level
measuring tablespoons 2 inches apart on baking sheets.
5. Bake at 425! F for 18 to 20 minutes until puffed and golden brown.
Remove from sheet. Serve hot, or cool on rack before serving.
from Victoria magazine, October 1995, pictured on page 102
Served at LAbbaye du Petit Quincy Vineyard, Burgundy region of
France
typed and posted by teri chesser
Source from luhu.jp
Tags
: breads