virtual bikers club

Greetings, relatively strong men of the peloton:

Here's the recipe for gougere that you requested today.

1 cup chicken stock
1/2 cup butter
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
pinch cayenne
1 cup flour
4 eggs
1 cup grated swiss cheese

--Preheat oven to 400
--In a heavy saucepan over high heat, bring stock, butter, mustard, salt, pepper, nutmeg, and cayenne to boil.
--Immediately add flour all at once and beat vigorously until dough is smooth, pulls away from sides of pot and forms a ball.
--Remove from heat. Add eggs, one at a time, beating vigorously after each addition until dough is smooth and glossy. Mix in 2/3 cup of cheese.
--Drop batter onto parchment lined baking sheets, forming 3-4 inch mounds
--Alternatively, use batter form a large ring, ensuring spoonsful of batter touch each other.
--Sprinkle top of gougere with remaining cheese.
--Bake for 15-25 minutes. Don't remove until gougeres are nice and brown and puffed up. Serve and eat immediately. They flatten out when they cool.
Serves 4 as a light meal.

NOTES:
This is a bare-bones recipe that you can modify anyway you like. For example, today I used edam cheese for the batter and pecorino for the top. I didn't use cayenne or nutmeg, but used lots of pepper. I added chopped, cooked pancetta with the cheese.