PARMESAN GOUGERES
These are simply delicious cheese puffs, that tastes good at any get together, and the kids simply love them!!
Provided by Chef mariajane
Categories Cheese
Time 24m
Yield 50 gougeres
Number Of Ingredients 8
Steps:
- In a saucean, 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, once at a time, beating well after each addition.
- Stir in 1 cup cheese and seasoning.
- Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheet.
- VARIATIONS:.
- Cheddar Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups shredded extra-old cheddar cheese and replace seasoning with 1 teaspoons dry mustard.
- Roquefort Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled roquefort cheese. Omit seasoning.
- TIP:
- Freezing and Reheating: Once the bite-size gougeres are cooled ompletely, place them in airtight containers, and freeze up to one month. Thaw at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350F oven for about 8 minutes. Serve immediately.
- Beat remaining egg in small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese.
- Bake in a 400F oven for 12 minutes. Reduce heat to 350F and bake 5 minutes longer or until gougeres are puffed and golden brown.
- Serve immediately, or let cool on wire racks.
Nutrition Facts : Calories 44, Fat 3.2, SaturatedFat 1.1, Cholesterol 23.1, Sodium 64, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 1.7
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