Monday, 4 October 2010

Petites Gougeres (Cheese Puffs)

This is from Vegetarian Snacks and Starters, by Janet Hunt (1984). She gives Imperial, Metric and American measurements (I wish everybody would do that).

2/3 cup water
1/4 cup margarine or butter
pinch dry mustard
3/4 cup wholewheat flour
2 eggs
1/2 cup grated Cheddar or Gruyere

Heat the water in a saucepan, add the fat and bring to the boil.

Remove from heat and add all the flour at once, using a wooden spoon to stir.

Return to heat and continue cooking very gently, stirring until the mixture leaves the sides of the pan.

Off the heat make a well in the centre and add the eggs, beating thoroughly until the dough is smooth and glossy. Stir in the cheese.

Spoon 12 small balls of the mixture onto a greased baking sheet. Sprinkle with cheese.

Bake at 400F/200C for 20-30 minutes or until puffed-up and crisp. Pierce sides and return to the oven (leaving door open) for 5 or 10 mins more.

Eat hot, or filled with any vegetable mixture.


No comments:

Post a Comment