Gougères

[Ruth Reichl]

Gougères

Serves 8 as Appetizer.

• 1 c water
  
• 1/4 lb (8 tablespoons) unsalted butter
  
• 1-1/2 tsp salt
  
• 1-1/2 c all-purpose flour
  
• 5 eggs
  
• 1 c diced Gruyère cheese
  
• Pepper to taste
  
• 1/2 c grated Gruyère cheese
  

Preheat the oven to 375°F.

Combine the water, butter and a teaspoon of the salt in a saucepan and bring it to a boil, stirring until the butter melts. Remove the pan from the heat, let cool slightly, stir in the flour, and mix well. Return pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan. Remove from the heat.

Stir in the eggs, one at a time until well combined. Add the diced cheese, the remaining 1/2 teaspoon salt, and pepper, stirring well.

Drop the dough by rounded tablespoons onto a well-buttered baking pan. Smooth the top and sides of each gougère with a knife, and sprinkle with grated cheese.

Bake in batches for 25 minutes, or until puffed and golden. Serve immediately.

Excerpted from GARLIC AND SAPPHIRES by Ruth Reichl. Reprinted by arrangement with The Penguin Press. Copyright © Ruth Reichl, 2005.

Keywords: Appetizer, Easy

( RG1501 )