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Gougère (Cheese Puffs) Philadelphia Orchestra Cookbook Yield: Serves 4 - 6 1 cup water ½ cup butter ½ tsp. salt dash pepper 1 cup sifted flour 4 eggs 3 ounces shredded Swiss cheese Combine water, butter, salt, pepper in saucepan. Bring to a boil. Add all flour at once. Beat over low heat until mixture leaves sides of pan and does not separate. Remove from heat. Continue beating to cool mixture. Add eggs, one at a time, beating after each until mixture has a satiny sheen. Stir in cheese. Spoon out on a buttered baking sheet in a ring design. Bake at 375o for 40 to 50 minutes. Note: bite-sized editions of these can be served as hors d'oeuvres or, even smaller, sprinkled on soup. |
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