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Recipe Name: Gougeres Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 36

1 Cup(s) Swiss or Gruyere cheese
1 Cup(s) Water
5 Tablespoon(s) Butter
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
1/4 Teaspoon(s) Freshly ground nutmeg
1 Cup(s) All-Purpose Flour
5 Eggs at room temp
From: (Donna Burdick) This recipe came
withthe subscription enticement for a new cooking magazine called
Saveur(pronounced savv-ERR). The recipe came with a brief description
of theorigins... From the Burgundy region of France and pronounced
goo-SHARE. They are like miniature popovers and can be served hot or
cold. InFrance the cheese used is Maroilles which is not widely
available in theUS so substitute Swiss or Gruyere.Preheat oven to 425
F. Grate the cheese. In a med.-sized saucepanbring the water, butter,
salt, pepper and nutmeg to a boil. When thebutter has melted, remove
from heat. Add all the flour to butter/watermixture and beat with a
wooden spoon until mixture leaves sides of panclean. Add cheese and
beat til incorporated. Beat in 4 of the eggs oneby one until thoroughly
absorbed. Beat until mixture is smooth, shinyand firm. Drop by small
spoonfuls onto a greased cookie sheet. Beatremaining egg with 1/2 Tbs
water, then brush tops of uncooked puffs withegg wash. Bake in upper
third of the oven for about 20 minutes or untilgolden and doubled in
size. Remove from oven and serve. You'll haveabout 3 dozen. Note:
Recipe can be halved to make a smaller batch.REC.FOOD.RECIPES
ARCHIVES/EGGSFrom archives. Downloaded from Glen's MM

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