Recipe - Cheese Puffs (Gougeres)

1 cup Allpurpose flour
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Thyme
1 pn Cayenne pepper
1 cup Whole milk
4 ounce Unsalted butter; cut into
1/2inch cubes
5 Extralarge eggs; at room
temperature
6 ounce Parmesan cheese; freshly
grated
One half cup Grated Gruyere cheese

From: Bulldogfla Bulldogfla@aol.com

by Mimi Rippee

Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the
salt, black pepper, thyme, and cayenne. Set aside.

In a large saucepan, combine the milk and the butter. Bring to a boil over
high heat. Remove the pan from the heat when the butter melts and add the
seasoned flour all at once. With a wooden spoon, stir vigorously just until
the dough masses into a ball and does not cling to the sides of the pan.

Transfer the dough to a large mixer bowl. On medium speed, beat in the
eggs, one at a time. Stir after each addition until the egg is completely
absorbed. Continue this process until 4 of the eggs have been used. The
dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to
the dough and beat in thoroughly.

Spoon 2 teaspoons of dough about 1 inch in diameter onto buttered baking
sheets, setting the gougeres about 1One half inches apart. Beat the remaining
egg and, with a pastry brush, lightly brush the tops to glaze.

Bake for 10 minutes, rotating the baking sheets halfway through, until the
gougeres reach a rich golden brown. Let cool slightly. Serve immediately.

Posted to recipeludigest by jeryder@juno.com on Mar 29, 1998