"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gourgeres (miniature cheese popovers) Recipe

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This recipe for Gourgeres (miniature cheese popovers), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Olson
Added: Tuesday, May 16, 2006


5 tbsp. butter
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. freshly ground nutmeg
1 cup all-purpose flour
1 cup grated gruyere cheese
5 large eggs, at room temperature (VERY IMPORTANT)

1. Preheat oven to 425 degrees.

2. Add butter, salt, pepper, and nutmeg to one cup water in
medium saucepan and bring to a boil over medium-high heat.
When butter melts, reduce heat to low.

3. Add flour to butter-water mixture all at once and cook over
low heat, beating with a wooden spoon, for one minute, until
mixture pulls away from side of pan. Remove pan from heat.

4. Add cheese to pan and beat in with a wooden spoon until
well incorporated. Add four of the eggs, one at a time, beating
each egg into the batter until thoroughly absorbed. Continue
beating mixture until it is smooth, shiny, and firm.

5. Drop batter in small spoonfuls onto a lightly greased cookie
sheet to form Gourgeres. Beat remaining egg with 1/2 tbsp.
water, then brush tops of uncooked Gougeres with egg wash.

6. Bake in upper third of over for 15-20 minutes until
Gougeres are golden and doubled in size. Remove from over
and serve hot, or allow to cool to room temperature.

Source: SAVEUR Magazine

Number Of Servings:
Number Of Servings:
30 pieces
Preparation Time:
Preparation Time:
40 minutes




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