Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Cheese Puffs (Gougeres)
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1 Tasseall-purpose flour
1/2 Teelöffelsalt
1/2 Teelöffelblack pepper
1/2 Teelöffelthyme
1 Prisecayenne pepper
1 TasseWhole milk
4 x ca. 30 gUnsalted butter; cut into 1/2-inch cubes
Extra-large eggs; at room temperature
6 x ca. 30 gparmesan freshly grated
1/2 TasseGrated Gruyere cheese
die Zubereitung:

by Mimi Rippee

Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the salt, black pepper, thyme, and cayenne. Set aside.

In a large saucepan, combine the milk and the butter. Bring to a boil over high heat. Remove the pan from the heat when the butter melts and add the seasoned flour all at once. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan.

Transfer the dough to a large mixer bowl. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 4 of the eggs have been used. The dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to the dough and beat in thoroughly.

Spoon 2 teaspoons of dough about 1 inch in diameter onto buttered baking sheets, setting the gougeres about 1-1/2 inches apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze.

Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.


Anmerkungen zum Rezept: