Friday, October 19, 2007


Here is a little confession...I love bread! That whole no carb diet thing is something I could never ever do. I don't even pretend to understand how or why people do it, it's just not in my nature. Surely there is something else that could be given up for the sake of staying trim. Liver would be a perfect example, no one would miss it.

For me my carb intake is usually very well fulfilled by a great loaf of French bread and a nice slab of cold butter laced with Sal de Mer. Then there is the whole bread and cheese combination-- which I could go on and on about as well, but for today I'll spare you. So, this is my bite size answer to a little bread and cheese...carbs in moderation!

Notes: You can use any combination of cheese you like, the traditional is Gruyere (Swiss), I also like to make them with goat cheese Gouda. Check your oven for temperature, if the oven is too hot they will not puff properly and all the butter will leak out,(this I unfortunately know from experience). Also, this is not a good recipe to double, I can't tell you why, but the time I tried it in an effort to save time when baking them for a catering, it did not work. They are easy to make, the only special equipment is a pastry bag and large piping tip. In the event you don't have a pastry bag, use a plastic baggie, snip off one corner and voila. They freeze well, although mine have only made it that far once. OK, one last thing, I use Silpat silicone baking liners or parchment paper, makes clean up easy and best of all- nothing ever sticks! I hope you enjoy the Gougeres as much as I.


1 cup all purpose flour, sifted
1/2 cup milk
1/2 cup water
1/4 lb. unsalted butter (8 tablespoons) cut in small pieces
1 Tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon Cayenne Pepper
4 eggs
3/4 cup shredded Gruyere cheese

Preheat oven to 400 F

1. In a medium pot over medium heat bring water, milk, butter salt and Cayenne pepper to a simmer.

2. Add flour all at once and stir constantly with a wooden spoon. Continue to cook until dough has pulled away from the sides of the pot. Cook for 2 minutes then cool for 5 minutes.

3. In a large mixer with the paddle attachment on low speed or by hand add the eggs in one at a time; waiting until each egg is completely incorporated before adding the next. Add cheese and stir well.

4. Place dough in a pastry bag fitted with a large star tip. Pipe 1 1/2" wide rosettes onto greased cookie sheet (or lined with parchment paper or Silpat silicone sheet). Bake for 25 minutes or until golden brown. Cool on a wire rack. Gouegeres are best served warm. Makes about 2 dz.

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