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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place 1 oven rack in top third of the oven and a second rack in the bottom third of the oven. Preheat oven to 400 degrees F. | 2. Line two rimmed baking sheets with parchment paper, lightly greased with non-stick cooking spray. | 3. In a 3- to 4-quart pan over medium heat, bring the water, butter, and salt to a simmer, stirring until the butter melts. Add flour all at once, and stir rapidly with a wooden spoon until the mixture is a smooth, thick paste with no lumps. | 4. Remove pan from heat and allow mixture to cool. | 5. Using a hand-held mixer, beat in one egg at a time until all six are incorporated. Stir in cheeses and pepper. | 6. Using a tablespoon, drop 48 equal mounds of dough onto the parchment-lined baking sheets, spacing each mound 3 inches apart. | 7. Bake at 400 until dough is puffed, and looks dry and golden brown (about 30 minutes). To ensure even baking, reverse the positions of the baking pans halfway through cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
salt	1 1/4	1/4		-	-	-	-
flour	1 1/2	cups	unbleached	546.84	40.2192	47.6406	26.019000000000002
egg	6			429.0	2.16	37.68	28.53
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125

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