Saturday, April 19, 2003

gougeres by elisabeth prueitt (tartine)

1 1/4 c nonfat milk
2/3 c (1 1/3 sticks) unsalted butter
1 tsp salt
1 c bread flour
5 eggs
1 tsp pepper
1 tbsp mincecd fresh herbs such as thyme or chives
1 c (4 oz) shredded gruyere
2 egg yolks
1 tbsp heavy cream

preheat to 350, butter a baking sheet or line w/parchment paper.

in a medium heavy saucecepan, combine milk butter and salt, cook till butter has melted and mixture boils. add all flour at once, stirring w/wooden spoon, stir vigorously till mixture is smooth and pulls away from sides of pan, about 3 mins. add eggs 1 at a time beating vigorously until each is incorporated before adding next. fold in black pepper, herbs, 3/4 of the cheese. scoop out tablespoonfuls of hte batter and place 3" apart on prepared sheet. in small bowl, whisk egg yolks and cream together. brush mixture over each puff and sprinkle remaining cheese on top. bake till puffed and golden brown, 30-35 mins. serve warm. makes 2 doz.

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