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)
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Gougeres (Cheese Puffs) is one of thousands in the Recipes-to-go Bread Cookbook.
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
If you enjoy this Gougeres (Cheese Puffs) Recipe - you should enjoy the recipe collections you can find on the websites below:
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
This is a recipe for Gougeres (Cheese Puffs) from the recipe cookbook of Recipes-to-go (Bread)
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Food Tip |
There is no such thing as a little garlic. |
| A. Baer |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
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