Ingredients
-
-
1
-
3/4
-
1/2
-
1
-
4 - 5
-
-
4
-
1
-
2 - 3
-
-
-
-
-
Directions
Cheese Puffs–Gougeres, In ‘The Country Cooking of France’ by Anne Willan, In ‘The Country Cooking of France’ by Anne Willan
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Steps
|
1
Done
|
Preheat Oven to 400 and Lightly Butter a Baking Sheet. |
|
2
Done
|
in a Large Saucepan, Combine the Water, Salt, and Butter and Heat Gently Until the Butter Is Melted. |
|
3
Done
|
Meanwhile, Sift the Flour Onto a Piece of Parchment Paper. |
|
4
Done
|
Bring the Butter Mixture Just to a Boil; Take from the Heat and Immediately Add All the Flour. |
|
5
Done
|
Beat Vigorously With a Wooden Spoon For a Few Moments Until the Mixture Pulls Away from the Pan Sides to Form a Ball. |
|
6
Done
|
Beat For 30 Seconds to 1 Minute Over Low Heat to Dry the Dough. |
|
7
Done
|
Beat 1 Egg and Set Aside; Beat the Remaining Eggs Into the Dough, One at a Time, Beating Thoroughly After Each Addition. |
|
8
Done
|
Beat in Enough Reserved Egg So the Dough Is Shiny and Just Falls from the Spoon. |
|
9
Done
|
If Too Much Egg Is Added, the Dough Will Be Too Soft and not Hold Its Shape. |
|
10
Done
|
Rub the Top of the Dough With Butter to Prevent a Skin from Forming, and Set Aside Until Cool. |
|
11
Done
|
Cut the Gruyere Cheese in Tiny Dice, or Coarsely Grate It, and Beat It Into the Dough. |
|
12
Done
|
Transfer the Dough to a Pastry Bag Fitted With a 1/2-Inch Plain Tip and Pipe 1 1/2 Inch Mounds on the Baking Sheet, Spacing Them Well Apart as They Will Puff During Baking. |
|
13
Done
|
Alternately, Drop Mounds of Dough on the Baking Sheet Using 2 Small Spoons. |
|
14
Done
|
Brush the Mounds With the Egg Glaze and Sprinkle With Grated Gruyere. |
|
15
Done
|
Bake Until Golden Brown and Crisp, 25-30 Minutes. |
