This recipe for Gourgeres (miniature cheese popovers), by David Olson, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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)
Directions:
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:
30 pieces
Preparation
Time:
40 minutes
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