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Gougères Recipe

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This recipe for Gougères, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Kiernan-Lewis

Category:
Category:

Ingredients:  
Ingredients:  
Glaze:
1 large egg
1/2-tsp salt
Dough:
4-oz Gruyere cheese
2/3 cup water
1/3 cup milk
1 stick butter
1-1/4-tsp salt
1/2-tsp grated nutmeg
1 cup flour
4 large eggs
2 TBS cold milk

Directions:
Directions:
Put oven to 400º Lightly butter 2 cookie sheets.

Make glaze:Put egg and salt in food processor for 2 s seconds. Set aside. Wipe out bowl.

Dough: Shred cheese and put aside. In a saucepan, bring water, mil, butter & seasonings to a boil, stirring mixture to melt the butter. Remove the p an from heat and beat in flour with a wooden spoon for 1 minute or until mixture is well combined and leaves the sides of the pan. Cook mixture over moderate heat for two minutes, stirring constantly.

In food processor: mix this parade with the eggs for 30 seconds, stopping and scraping sides. Mixture should be thick and smooth. Add the c old milk and process for 7 seconds. Add grated cheese and process 5 seconds.

Sprinkle prepared baking sheets with water, shaking off excess. Spoon mixture onto sheets. (Mom used two spoons instead and it worked great.) Making 1-1/4-inch rounds.

Brush glaze on with a brush, smoothing the tops of the puffs. Avoid dripping glaze onto the baking sheet since it will retard the rising of the puffs.

Bake 22-24 minutes until well-browned. Remove and cook on wire racks.

 

 

 

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