by The Webmaster
Serves: 6. Preparation time: 60 minutes.
• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• In a medium saucepan, heat the Water, Butter and Salt over medium-high heat, stirring occasionally, until the Butter is completely melted. Immediately add the Flour, reduce the heat to medium, stir with a wooden spoon and cook until the Dough forms a smooth ball and no longer sticks to the side of the pan. Remove from the heat.
• Allow it to cool somewhat then place the Dough in the bowl of an electric mixer with a paddle attachment. Turn the mixer on and off a few times in the next few minutes to allow the Dough to cool faster. Turn the mixer on to medium-speed and add the Eggs, one at a time and stop the mixer to scrape down the sides a few times. Add one cup of Chopped Cheese gradually. Mix until homogeneous.
• Use a large tablespoon or small ice cream scoop to place Dough mounds on the parchment-lined baking sheet. The Dough balls should be about 1½ tablespoon size, enough for 15 pastries on the sheet. Using a parchment paper made tube as a funnel, sprinkle each pastry with some Grated Cheese on top.
• Bake for 5 minutes at 425°. Then reduce the heat to 375°F and continue baking about 30 more minutes until they are uniformly brown. Half way through the baking process, rotate the baking sheet for even browning. Serve warm as a breakfast item or dinner appetizer.
"Gourgères" - [Goo-jherre'] French savory pastries made with Choux [Shu'] Dough mixed with Gruyére [Groo-yehr'] Cheese. They originated in the Burgundy region of France particularly in the town of Tonnerre. In France they are served cool when tasting wine in cellars but warmed when used as an appetizer before dinner.
