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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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I never had a cookbook until I moved here in my twenties to do some graduate work at the University of Oregon, writes Fanny Carroll of Eugene, Oregon. I fell head over heels for this guy (now my husband), and he gave me Pellaprat's Modern French Culinary Art for Christmas. Still, many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris. She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. Called gougères in French, these cocktail snacks are irresistible. Ingredients:
1 cup water |
6 tablespoons (3/4 stick) butter, cut into small pieces |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup all purpose flour |
1 tablespoon dijon mustard |
4 large eggs |
1 cup (packed) coarsely grated gruyère cheese or swiss cheese |
Directions:
1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Butter and flour 2 large baking sheets. Combine 1 cup water, butter, salt, and pepper in heavy medium saucepan; bring to boil over medium-high heat. Add flour and stir vigorously with wooden spoon until mixture forms smooth ball. Continue stirring until film forms over bottom of saucepan, about 2 minutes. Remove pan from heat. Beat in mustard. Beat in eggs 1 at a time. Beat in cheese.
2. Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 minutes. Reverse position of sheets and bake until puffs are golden brown, about 5 minutes longer. Serve hot.
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