|Margarita's International Recipes|
Gougères, delicious airy cheese puffs, are served in Burgundy as hors d'oeuvres and at wine tastings, as they go very well with wine. They were simple to make and positively addictive. A perfect dish to serve at a party.
- 1-1/2 cups water
- 8 tbsp. butter, cut into pieces
- 1-1/2 cups all-purpose flour
- 5 eggs
- 1 tbsp. Dijon mustard
- salt, to taste
- ground white pepper, to taste
- a dash of cayenne pepper
- a dash of ground nutmeg
- 1-1/2 cups Gruyere cheese, shredded
- 3 tbsp. whole milk
- 1/4 cup Parmesan cheese, grated
Pre-heat the oven to 400F. Grease a large baking sheet.
Heat the water and butter in a sauce pan over high heat. Stirring as the butter melts. When the butter is melted, remove from heat and add the flour all at once. Mix until the dough is smooth and thick. Return to the stove and heat over low heat until the dough starts pulling away from the sides, stirring constantly. Remove from the heat
Break and beat one egg at the time and add it to the dough, beating until the dough is smooth. Add the mustard, salt, pepper, cayene and nutmeg and mix. Fold in the Gruyere.
Drop by the teaspoon onto the baking sheets. Brush the top with a little milk and sprinkle with the Parmesan. Bake until golden brown, about 15-20 minutes.
Adapted from a recipe at about.com.