6/01/2007

Fan Fare Friday

Cheese Puffs (Gougeres) - this is a staple for any wine tasting or Frenchy tailgates...



ingredients:
1 cup water or milk (or 1/2 water and 1/2 milk)
1/2 (1 stick) cup butter
1/4 teaspoon salt
1 cup flour
4 eggs
2/3 cup grated Gruyère cheese
1/4 cup milk (enough for brushing)
1/3 cup grated Gruyère cheese (enough for sprinkling)

preparation:
Combine the water, butter and salt and cook over medium heat until the butter is melted.
Add the flour and remove from heat.
Stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan (about 1 -2 minutes).
Return to heat and, while stirring constantly, heat for 1 minute.
Remove from heat and allow to cool to room temperature (but not cold).
Add eggs, one at a time and beat mixture with wooden spoon until egg is completely incorporated. (do not add next egg until mixture is smooth)
Add 2/3 cup of the the cheese to the mixture.
Drop teaspoon sized mounds onto baking sheets covered in parchment paper.
Brush tops with milk - sprinkle with remaining cheese.
Bake in a 400°F oven for 20-30 minutes.

These can be eaten warm or cold. They can be made ahead and refrigerated or frozen - just "re-crisp" them in a warm oven before heading out to the game (or toast up on a warm grill).

Any sharp (and I mean sharp) hard cheese will work with this recipe.

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