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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 1/2 cup milk
- 1/2 cup water
- 1 stick (4 ounces) unsalted butter, cut into pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- 1 1/4 cups all-purpose flour
- 5 large eggs
- 1 3/4 cups finely shredded Gruyere or other Swiss-type cheese (5 ounces)
Method
- Preheat the oven to 400.
- Lightly butter 2 large baking sheets.
- In a large saucepan, combine the milk with the water, butter, sugar, salt, cayenne and nutmeg and bring to a boil.
- Remove the pan from the heat, add the flour and stir with a wooden spoon until a thick, smooth pastelike batter forms.
- Cook the batter over moderate heat for 1 minute, stirring constantly.
- Scrape the batter into a large heatproof bowl and add 4 of the eggs, beating them in 1 at a time until fully incorporated.
- Beat in 11/4 cups of the cheese.
- Using a pastry bag fitted with a 1/2-inch plain round tip or 2 small spoons, pipe or spoon slightly rounded tablespoons of the batter onto the prepared baking sheets, spacing them 1 inch apart.
- Lightly beat the remaining egg.
- Brush the tops of the gougeres with the egg wash, then sprinkle them with the remaining 1/2 cup of shredded cheese.
- Bake the gougeres for 20 minutes, or until puffed and golden; shift the pans from front to back and top to bottom halfway through.
- Serve warm.
