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)
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Gougeres (Cheese Puffs) is one of thousands in the Recipes-to-go Bread Cookbook.
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
If you enjoy this Gougeres (Cheese Puffs) Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
This is a recipe for Gougeres (Cheese Puffs) from the recipe cookbook of Recipes-to-go (Bread)
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Herb Tip |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Food Tip |
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