 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
|
These were requested for a recent baby shower I catered. When looking online for a recipe that tickled my fancy, I came across one on Food and by (none other than my favorite chef of all time) Jacques Pepin! Read more ! Obviously, I did not need to search any longer :-) Ingredients:
1 cup whole milk |
4 tablespoons unsalted butter (1/2 a stick) |
1/4 teaspoon sea salt |
dash cayenne pepper |
1 cup all-purpose flour |
3 large organic eggs |
1/2 teaspoon mild paprika |
1/2 cup grated parmesan cheese + extra to sprinkle on top |
1 1/2 cups grated swiss cheese (emmenthaler or gruyère) |
Directions:
1. Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
2. Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
3. Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate.
4. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat/parchment paper. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle with little of the reserved Parmesan cheese on each gougère . Bake for about 30 minutes, until nicely browned and crisp . Serve lukewarm or at room temperature with drinks.
|
|