GOUGERE
6 to 8 servings
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika
Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.
Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.
Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.
Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice and serve warm.
6 to 8 servings
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika
Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.
Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.
Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.
Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice and serve warm.