Gougere

10 ingredients
6 steps

Ingredients

  • 1 c. water
  • 1/4 lb. butter, cut into small bits
  • 1/4 tsp. salt
  • 1 c. flour
  • 4 eggs (5 if small)
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. Dusseldorf mustard or 1/2 tsp. dry mustard
  • 1 tsp. salt
  • good dash of cayenne
  • 1 1/2 c. grated Swiss cheese (reserve 1/4 c. for garnish)

Directions

  1. 1
    Stir the above ingredients thoroughly into the dough.
  2. 2
    On the prepared baking sheet, arrange rounded tablespoonfuls of the choux in a complete circle; you may want to make 8-inch in diameter circle to guide you.
  3. 3
    Make sure that each mound touches the next. When you have completed the circle, make a second layer by placing rounder teaspoonfuls on top and in between each of the larger mounds.
  4. 4
    With a pastry brush, paint the top of the gougere with one egg, mixed with 2 tablespoons cream, taking care that the egg does not drip down the side and adhere to the baking sheet (this would inhibit the puffing).
  5. 5
    Sprinkle the top with the reserved cheese.
  6. 6
    Refrigerate at this point.

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