Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350F degrees and line a baking sheet with parchment. | 2. To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil. | 3. Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes. | 4. Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand). | 5. Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny. | 6. Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula. | 7. Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture. | 8. The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape. | 9. To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese. | 10. Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse. | 11. Bake until they have puffed and are nicely browned, about 25-30 minutes. | 12. They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonfat milk	1 1/4	1/4		104.125	15.19	10.3206	0.245
butter	10	tablespoons	unsalted	855.0	39.285	26.715	72.0
purpose flour	1	cup		-	-	-	-
egg	5			357.5	1.8	31.4	23.775
gruyere cheese	3/4	cup	grated	408.87	0.3564	29.5119	32.0166
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
egg	1			357.5	1.8	31.4	23.775
salt	1	pinch		-	-	-	-
gruyere cheese			grated	408.87	0.3564	29.5119	32.0166

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