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Gougéres




Source of Recipe


Internet


Recipe Introduction


In Burgundy these cheese-flavored puffs are traditionally served cold with wine during tastings in cellars.




Recipe Link: http://www.recipelink.com

List of Ingredients




1/2 cup all-purpose flour
2 tablespoons unsalted butter
pinch of nutmeg
2 eggs
1/3 cup finely shredded Gruyére or Cheddar cheese
1 egg, beaten


Recipe



Preheat the oven to 325 degrees F. Lightly grease two baking sheets. Sift the flour onto a sheet of waxed paper. Place 1/2 cup water in a saucepan with the butter, nutmeg and a pinch of salt. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once. Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan. Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition. The mixture is ready when it is smooth, thick and glossy. Mix in half the cheese.

2. Spoon the mixture into a pastry bag fitted with a small plain nozzle. Pipe out 1-inch balls of dough onto the prepared sheets, leaving a space of 1 1/4 inches between each ball. Using a fork dipped in the beaten egg, slightly flatten the top of each ball. Sprinkle with the remaining shredded cheese. Bake for 20-25 minutes, or until the balls have puffed up and are golden brown. Serve hot.

Chef's Tip:

This is a very simple and light finger food to serve with pre-dinner drinks. Gougéres are sometimes served in restaurants with drinks and referred to as amuse-gueule, the French term for appetizer.

YIELD: 25-30 Appetizers