This recipe comes recipe from great region of Burgundy, in France.
Courtesy of Marylise Doctrinal.
Ingredients - (Approx. 8 servings).
4 eggs
5.3 oz, flour
5.3 oz, Emmenthal
3 oz, butter
1/2 tsp, salt
Pepper, nutmeg
10 oz, water
Method
Pre-heat oven to 425F.
(1) Pour water in a saucepan, add butter, salt, pepper, and nutmeg, and bring it to boil.
(2) Whisk in flour, vigorously, for about 1 minute.
(3) Add eggs, one, by one, combine.
(4) Add grated cheese, combine.
(5) Scoop the mixture out (by teaspoonful), onto a baking sheet, just as you would with cookies, and top each gougère with a little more of grated Emmenthal.
(6) Bake at 425°F, for approximately 20 minutes.
Serving -
Best eaten as soon as they are cooked!
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Marylise Doctrinal, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
