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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400° and lightly butter a baking sheet. | 2. In a large saucepan, combine the water, salt, and butter and heat gently until the butter is melted. | 3. Meanwhile, sift the flour onto a piece of parchment paper. | 4. Bring the butter mixture just to a boil; take from the heat and immediately add all the flour. | 5. Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the pan sides to form a ball. | 6. Beat for 30 seconds to 1 minute over low heat to dry the dough. | 7. Beat 1 egg and set aside; beat the remaining eggs into the dough, one at a time, beating thoroughly after each addition. | 8. Beat in enough reserved egg so the dough is shiny and just falls from the spoon. | 9. If too much egg is added, the dough will be too soft and not hold its shape. | 10. Rub the top of the dough with butter to prevent a skin from forming, and set aside until cool. | 11. Cut the gruyere cheese in tiny dice, or coarsely grate it, and beat it into the dough. | 12. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2 inch mounds on the baking sheet, spacing them well apart as they will puff during baking. | 13. Alternately, drop mounds of dough on the baking sheet using 2 small spoons. | 14. Brush the mounds with the egg glaze and sprinkle with grated gruyere. | 15. Bake until golden brown and crisp, 25-30 minutes. | 16. The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest. | 17. The puff should stay crisp on the outside and slightly soft inside. | 18. Gougeres are at their best warm from the oven. | ---------------------------------------------------------------------------

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
salt	3/4	teaspoon		-	-	-	-
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
purpose flour	1	cup		-	-	-	-
egg	4 -5			0.0	0.0	0.0	0.0
gruyere cheese	4	ounces		468.342	0.4082	33.8045	36.6736
egg	1	teaspoon	beaten	0.0	0.0	0.0	0.0
gruyere cheese	2 -3	tablespoons	grated	468.342	0.4082	33.8045	36.6736

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