COUNTRY GOUGÈRE (Hot Cheese Puffs)
Created by cfwaadmin on 5/4/2011 2:29:48 PM

Makes about 2 dozen gougere
'...Nothing is better with a fine Cabernet Sauvignon than hot gougère straight from the over'

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 Gruyère cheese

1. Preheat the over to 350 o F. Line a cookie sheet with waxed or parchment paper.
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.

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Richard Blondin
Executive Chef

The Refectory