La Gougere

Home Cookin Chapter: Recipes From Thibeault's Table

La Gougere
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1 cup water (or half milk/half water)
1/3 cup butter
1/2 teaspoon salt
fresh grated nutmeg
cayenne pepper
1 cup flour
4 eggs
1 tablespoon Dijon Mustard
1 cup Gruyère cheese
1 tsp milk
extra cheese for top
.
Bring the water/milk to a boil and add butter.  When butter has melted
remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and
stir vigorously with a big wooden spoon. 

The mixture should come away from the sides of the pan and form a ball.
 

Place mixture in the bowl of a large mixer and add one egg at a time
beating well, After you add last egg continue to beat well.  Mixture
will be shiny.   Add Dijon mustard and taste for seasoning.  Adjust to
your taste.  Add coarsely grated cheese.

Butter a large cookie sheet and  flour.  Draw a small circle in the
flour (about 2 inches wide) and proceed to drop the dough by tablespoon
fulls around the outside of this hole, making a ring, or a crown.  
Dough should be piled high. 

Brush lightly with milk and sprinkle the extra cheese over top. 

Bake the ring in the over for 45 minutes at 400°F.  Do Not Open Door.

Aften baking, open the door of the oven and leave the gougere in the
oven for 5 minutes.  It should be firm to the touch and golden brown. 

Goes great with a glass of burgundy or with a white  Alsatian wine.





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