Sunday, February 19, 2017


I moved to a new state about a month ago and am in a new Reading Club.  We read the book, The Nightingale by Kristin Hannah.  The story is set in France when the Germans occupied the country during WWII.  Though they probably didn't enjoy a food like this during that time on account of food shortages, this is said to have originated in the Burgundy Region of France.  

I have on my blog a Dauphine Potato recipe as well as Profiteroles, both based on simple Choux Dough recipes.  This dough is similar and is made savory with the addition of cheese, in particular Gruyere.  

In looking for a recipe to give a nod to the French, I found this recipe in my book where I have indexed recipes from late food magazines.  I've never made them so this is my first go at it.  Based on the font of nearby recipes on other pages, I am fairly certain it came from Food and Wine, December 1988, wow, so practically 30 years old!

Remove 6 Large Eggs  from the refrigerator and let them come to room temperature.  5 are for the recipe itself and 1 to brush on the Gougeres before baking.
NOTE: This recipe calles for a total of 5 EXTRA Large Eggs ~ so I made an adjustment on account of using Large Eggs
Preheat oven to 425.   
Grate 6 oz Parmesan Cheese and 1/2 Cup Gruyere Cheese into a bowl.  Set asside.  
In a medium bowl, combine 1 Cup Flour, 3/4 tsp Salt and 1/2 tsp Freshly Ground Pepper.  Set aside.

In a large heavy saucepan, combine 1 Cup Whole Milk and 1 Stick Unsalted Butter.  Bring to a boil over high heat, stirring as the butter melts.  Remove from heat immediately and add the flour mixture all at once.  Stir vigorously with a wooden spoon just until the dough masses into a ball and doesn't cling to the sides.  
Transfer dough to a mixing bowl and using the paddle beater, on medium, add a total of  5 Large Eggs, one at a time, mixing after until each egg is completely absorbed.  The dough should appear smooth and satiny and hold it's shape when a small amount is scooped with a spoon.  Add the Cheese Mixture and mix until throughly.  

I am going to use parchment paper on my sheet pans so they lift easily.  You can either pipe, scoop or spoon 2 tsp of batter into mounds leaving 1 1/2" of space between each.  

Beat remaining egg, and brush each gougeres with the egg glaze before baking.  Bake for approximately 12-15 minutes until rich golden brown.  The recipe called for 10 minutes of baking time but I clearly needed more time.  

Serve warm or at room temperature.  
Can be made ahead and reheated before serving.  Bon appetit!!

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