Traditionally, gougere is served at wine tastings to clear the palate between samplings.
It is equally enjoyable as an hors d'oeuvre at a holiday, cocktail party or afternoon tea.
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- 1 c
- sifted all purpose flour
- 1/2 c
- 2 Tbsp
- unsalted butter
- 1 tsp
- 1/4 c
- grated gruye're cheese
1Measure flour and set aside.
Put water, butter and salt into sauce pan
Bring water to full rolling boil, letting butter melt completely
Remove from heat
Immediately add flour and mix thoroughly, using heavy wooden spoon
2Beat two eggs; add gradually to flour mixture, beating well after addition.
When mixture is well blended, put into pastry bag with medium plain tip.
3Pipe mixture onto baking sheet, forming 6 inch circle.
Pipe concentric second circle just slightly larger, touch first circle.
Pipe third circle on top of first two circles, resting between them (As they bake, the three circles will fuse into one.
4Beat third egg.
Use pastry brush to gently brush some beaten egg on top circle.
Sprinkle cheese over egg glazed surface
Bake in preheated 425 F oven 25 minutes, or until puffed, golden and slightly dry.
Serve warm or cool.