Cummulative Rating
N/A Servings
Serves 6-8 Difficulty
Medium
Ingredients
1 cup grated Swiss Emmenthaler cheese 2 Tablespoons grated Parmesan cheese 6 Tablespoons unsalted butter cut into pieces 1 cup water 1/2 teaspoon salt 1 cup gf flour 4 large eggs, room temperature 1 teaspoon gf stone-ground mustard Dash of freshly grated nutmeg Dash of cayenne pepper
Directions
Preheat oven to 425º degrees.
Bring the water, butter and salt slowly to a boil in a two quart saucepan. Remove the pan from the heat. Add the gf flour all at once and stir vigorously with a wooden spoon. Return the pan to the heat and continue stirring until the dough cleans the pan and forms a ball.
Remove the pan from the heat and cool briefly. Beat the eggs into the dough one at a time until completely incorporated. Add the stone-ground mustard, cheeses, cayenne and nutmeg to the puff paste.
Drop the dough by spoonfuls on to a lightly buttered heavy baking sheet.
Bake the gougere at 425º degrees until puffed (about 10 minutes). Reduce the heat to 375º degrees and bake until golden and set (about 5 minutes more) or until golden brown.
Serve immediately.
Tips
To bring eggs to room temperature remove eggs from refrigerator about 2 hours before making Gougere or place eggs in a bowl of warm water for about 10-15 minutes.
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