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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the center of the oven. | 2. Line a large baking sheet with parchment paper or a silicone baking mat. | 3. Bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring constantly to be sure the butter is completely melted by the time the milk simmers. | 4. Add the flour, all at once, and stir with a wooden spoon to make a thick paste. | 5. Decrease heat to low. | 6. Stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute. | 7. Adjust the heat as necessary so the paste cooks without burning. | 8. The idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry; remove the saucepan from the heat. | 9. Whisk 4 of the eggs in a bowl to combine them. | 10. One-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass. | 11. Stir in the Gruyere, rosemary, mustard, salt, and pepper. | 12. Transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip. | 13. Pipe 25 walnut-size balls of dough, about 1 inch apart, onto the baking sheet. | 14. Or drop the dough from a teaspoon onto the sheet. | 15. Beat the remaining egg well with a pinch of salt. | 16. Lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does no drip down onto the sheet. | 17. Bake until the balls are puffed and golden brown, 20-25 minutes. | 18. If the gougeres have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them. | 19. Remove the sheet from the oven. | 20. Pierce each gougere with the tip of a small knife (this releases the steam from the interiors of the puffs and helps crisp them). | 21. Return to the oven and continue baking until the gougeres are crisp, 5-8 minutes. | 22. Let cool briefly on the baking sheet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
butter	6	tablespoons	unsalted cut	610.884	0.0511	0.7242	69.1057
purpose flour	1	cup		-	-	-	-
egg	5		divided	357.5	1.8	31.4	23.775
gruyere cheese	1/2	cup	shredded	272.58	0.2376	19.6746	21.3444
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
dijon mustard	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
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.