Recipe of the week
Country Gougere
(hot cheese puffs)
Click here to read more about Chef Richard Blondin of The Refectory">
Hilliard comfort-food restaurant has notable Latin influence
Business owner with varied career turns her attention to baked goods
Wine can go to your head, and other thoughts
New First Draft columnist considers himself a beer snob - but in a good way
What's a food you've always wanted to try but never have?
Makes about 2 dozen gougere
2. In a heavy saucepan, bring the water, butter and salt to a boil. Add all the flour and stir vigorously with a wooden spoon until smooth, continuing to cook over medium heat, stirring, for 5 minutes. Transfer to a large mixing bowl.
3. Using a paddle attachment - or a wide spatula if mixing the batter manually - beat in the eggs one at a time. Add the cheese and beat for an additional minute.
4. Pipe the batter through the star tip of a pastry bag, or drop it by rounded tablespoons, onto the cookie sheet. Bake until puffed and golden brown, 15 - 18 minutes.
Serve warm as an appetizer or as a garnish for bowls of hot soup.
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup sifted all-purpose flour
- 5 whole eggs, room temperature
- 1/2 cup grated imported Gruyere cheese
2. In a heavy saucepan, bring the water, butter and salt to a boil. Add all the flour and stir vigorously with a wooden spoon until smooth, continuing to cook over medium heat, stirring, for 5 minutes. Transfer to a large mixing bowl.
3. Using a paddle attachment - or a wide spatula if mixing the batter manually - beat in the eggs one at a time. Add the cheese and beat for an additional minute.
4. Pipe the batter through the star tip of a pastry bag, or drop it by rounded tablespoons, onto the cookie sheet. Bake until puffed and golden brown, 15 - 18 minutes.
Serve warm as an appetizer or as a garnish for bowls of hot soup.
Comments
