Cougeres
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 77.9
- Total Fat: 6.0 g
- Cholesterol: 45.1 mg
- Sodium: 75.8 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.6 g
- Protein: 2.8 g
View full nutritional breakdown of Cougeres calories by ingredient
Introduction
A tasty alternative to dinner rolls. A tasty alternative to dinner rolls.Number of Servings: 24
Ingredients
-
1 cup hot water
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup flour
4 eggs (approximately)
2/3 cup grated Gruyere Cheese
1 teaspoon dry mustard
Cayenne
Directions
Combine water, butter, salt and sugar and heat until butter is melted. Add the flour and stir vigorously with a wooden sppon until the dough forma a firm ball and breaks away from the edges of the pan. Remove the dough from the pan and beat in the eggs, one by one. If the eggs are very large, you may not need 4, if they are small, you may need more. Use enough to make the pate a choux firm, smooth and waxy.
Add the cheese, mustard and a few grains of cayenne and blend thoroughly. Butter a baking sheet and drop the dough by spoonfuls, or force it through the plain tube of a pastry bag, making small round mounds on the sheets. Sprinkle with a little additional cheese and a little cayenne or a few dashes of Tabasco.
Bake ina 375 degree oven for 35 to 40 minutes. Turn off the heat and allow the gougere to dry out in the oven for a few minutes before removing them. This will prevent them from weeping -that is,showing drops of moisture.
Serve the gougere either hot or cold. May be made ahead of time, then warmed on baking sheets in the oven for a few minutes just prior to serving.
Recipe courteous of epicurious.com
Serving Size: Makes 24 - 28 cougeres
Number of Servings: 24
Recipe submitted by SparkPeople user ANDERKAT.
Add the cheese, mustard and a few grains of cayenne and blend thoroughly. Butter a baking sheet and drop the dough by spoonfuls, or force it through the plain tube of a pastry bag, making small round mounds on the sheets. Sprinkle with a little additional cheese and a little cayenne or a few dashes of Tabasco.
Bake ina 375 degree oven for 35 to 40 minutes. Turn off the heat and allow the gougere to dry out in the oven for a few minutes before removing them. This will prevent them from weeping -that is,showing drops of moisture.
Serve the gougere either hot or cold. May be made ahead of time, then warmed on baking sheets in the oven for a few minutes just prior to serving.
Recipe courteous of epicurious.com
Serving Size: Makes 24 - 28 cougeres
Number of Servings: 24
Recipe submitted by SparkPeople user ANDERKAT.