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Another catering recipe that was easy and always welcome.

Note: Even frozen and reheated these taste freshly made

Herbed Gougeres

Herb-flavored puffs stuffed with olives.

Ingredients

2/3 cup water
1/3 cup milk
1/2 cup (1 stick) unsalted butter
1 1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
1 cup unbleached all purpose flour
5 eggs
2 tablespoons cold milk
4 ounces Gruyere cheese (rind removed), shredded (1cup)
2 green onions (1 ounce total) minced
1 tablespoon minced parsley
1 tablespoon minced parsley
1 teaspoon dried dill weed
1/2 teaspoon salt
40 small pimiento-stuffed olives (optional)

Instructions

Position the rack in the center of the oven.

Preheat the oven to 400 degrees.

Butter 2 baking sheets.
Combine the water, 1/3 cup milk, butter, salt, nutmeg and pepper in small saucepan and bring to boil over medium-high heat, making sure butter is completely melted. Remove from heat and immediately stir in flour using the wooden spoon until all of the flour is absorbed and mixture leaves the sides of the pan. Return the mixture to a medium heat for 2 minutes to cook flour. Transfer to mixing bowl. Beat in 4 eggs, one at a time until the mixture is thick and smooth. Add milk and mix thoroughly. Blend in the cheese, onion, parsley and dill. (The batter should hold shape its on a spoon.)

Lightly sprinkle prepared baking sheets with water, shaking off excess. Spoon batter into a 16-inch pastry bag fitted with a 3/4-inch tube. Pipe 1 1/4 to 1 1/12-inch mounds onto baking sheets.
Combine the remaining egg and salt and blend well. Brush over the tops of the gougeres, being careful not to drip onto the baking sheet or rising will be impaired. Bake until well browned, about 20 to 25 minutes. Remove from baking sheets and cool on wire racks. When cool, slit sides of the puffs and insert olives.

Cooled gougeres (without) olives can be frozen in airtight plastic bags. Reheat 10 minutes in a 300 degree oven (do not preheat).
Makes 40 puffs.

Bon App├ętit - 11/79