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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F Line 2 rimmed baking sheets with parchment paper. | 2. Bring 1 cup water, buter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs, 1 at a time. Stir in cheese and pepper. | 3. Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough. | 4. Bake gougeres until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougere to check doneness (center should be slightly eggy and moist). Serve hot or warm. | 5. *Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350 F oven for 5 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
butter	3	tablespoons	unsalted diced	256.5	11.7855	8.0145	21.6
salt	3/4	teaspoon		-	-	-	-
purpose flour	1	cup	unbleached	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
gruyere	1	cup	grated	545.16	0.4752	39.3492	42.6888
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.