PARMESAN GOUGERES
Ingredients
- 1 cup water 250 mL
- 1/2 cup shortening 125 mL
- 1/2 tsp salt 2 mL
- 1 cup all purpose flour 250 mL
- 5 eggs
- 1 cup grated Parmesan cheese 250 mL
- 1 tbsp Italiano complete seasoning 15 mL
- 2 tbsp grated Parmesan cheese 30 mL
Preparation
In a saucepan, bring water, shortening and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball. Remove from heat. Cool for about 2 minutes. Add 4 eggs, one at a time, beating well after each addition. Stir in 1 cup (250 mL) cheese and seasoning. Drop mixture by rounded teaspoonfuls (5 mL) onto lightly greased foil-lined baking sheets. Beat remaining egg in a small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese. Bake in a 400�F (200�C) oven for 12 minutes. Reduce heat to 350�F (180�C) and bake 5 minutes longer or until the gougeres are puffed and golden brown. Serve immediately or let cool completely on wire racks. Makes about 50 gougeres.
Variations
Cheddar Gougeres:
Replace 1 cup (250 mL) grated Parmesan cheese with 1-1/2 cups (375 mL) shredded extra-old Cheddar cheese and replace seasoning with 1 tsp (5 mL) dry mustard.
Roquefort Gougeres:
Replace 1 cup (250 mL) grated Parmesan cheese with 1-1/2 cups (375 mL) crumbled Roquefort cheese. Omit seasoning.
Tip
Freezing & Reheating: Once the bite-size gougeres are cooled completely, place them in airtight containers and freeze up to one month. Thaw them at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350�F (180�C) oven for about 8 minutes. Serve immediately.
|