Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
1 cup (250 mL) water
/2 cup (125 mL) shortening
1/2 tsp (2 mL) salt
1 cup (250 mL) all-purpose flour
5 eggs, divided
1 cup (250 mL) grated Parmesan cheese
1 tbsp (15 mL) Italiano complete seasoning
2 tbsp (30 mL) grated Parmesan cheese
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 400ºF (200ºC) oven for 12 minutes. Reduce heat to 350ºF (180ºC) 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.
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.
Replace 1 cup (250 mL) grated Parmesan cheese with 1-1/2 cups (375 mL) crumbled Roquefort cheese. Omit seasoning.
Imported on 2011-01-20 16:41:26 — Original ID:536