1 cup water
1/2 cup butter
1/2 tsp salt
1/4 tsp pepper
1 cup sifted flour
4 eggs
4 oz grated gruyere cheese
2 tbsp dijon mustard
A Recipe for
Gougeres (Cheese Puffs)
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
There is no such thing as a little garlic. |
| A. Baer |
This Recipe for Gougeres (Cheese Puffs) is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Gougeres (Cheese Puffs) Recipe - you should enjoy the recipe collections you can find on the websites below:
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
Food Tip |
This is a recipe for Gougeres (Cheese Puffs) from the recipe cookbook of Recipes-to-go (Bread)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
An empty belly is the best cook. |
| Estonian Proverb |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
The easiest and most consistent way to form the gougeres is to pipe
out small rounds using a pastry bag fitted with a 1/2-inch plain tip.
Lacking this, you could also use 2 teaspoons.
PREHEAT OVEN TO 425F. Place the water, butter, salt and pepper in a
small saucepan and bring to a boil. Immediately remove from the heat
(do not allow it to boil for any length of time) and add the flour
all at once. Stir with a wooden spoon until a ball forms. Return to
medium heat to dry the paste. Flatten the paste on the bottom of the
pan, bring it up to the side of the pan nearest you, then flop it
over to the opposite side of the pan. Continue until butter starts
oozing out in bubbles, about 5 minutes. When pinched, the paste
should not stick to your fingers. Remove from the heat and wait 5
minutes until slightly cooled, then beat in the eggs one at a time,
waiting until each is incorporated before adding the next. Add the
cheese and mustard. Butter a baking sheet, then rinse under cold
water, or place parchment paper on the baking sheet. Pipe out small
dots, about 1/2-inch in diameter, leaving enough room for them to
triple in size. Brush with beaten egg or milk, sprinkle with more
cheese, and bake for 15 minutes. Lower the heat to 400F, open the
oven door briefly to let the steam escape and then bake for an
additional 10 minutes. Cool on a rack. Gougeres freeze well.
Serves: 12
Gougeres (Cheese Puffs) Recipe brought to you by Recipes To-Go