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Gougere Ring Recipe
|Butter||1⁄2 Cup (8 tbs), cut into 1/2 inch pieces (1 Stick)|
|All purpose flour||1 Cup (16 tbs), sifted|
|Diced gruyere cheese||3⁄4 Cup (12 tbs)|
|Egg yolk||1 , beaten with 1 tablespoon water|
Serving size: Complete recipe
Calories 2094 Calories from Fat 1366
% Daily Value*
Total Fat 155 g238.1%
Saturated Fat 86.7 g433.7%
Trans Fat 0 g
Cholesterol 1598.2 mg
Sodium 975.7 mg40.7%
Total Carbohydrates 98 g32.8%
Dietary Fiber 3.4 g13.5%
Sugars 2.8 g
Protein 79 g157.1%
Vitamin A 104.5% Vitamin C
Calcium 124.4% Iron 61%
*Based on a 2000 Calorie diet
Combine water and butter in large saucepan and bring to rapid boil over high heat.
Remove from heat.
Immediately stir in flour and salt.
Place over medium heat and beat vigorously until dough pulls away from sides of pan and films bottom.
Cool mixture for 5 minutes.
Add eggs one at a time, beating well after each addition, until mixture is glossy and smooth.
Stir in cheese, blending well.
Dampen baking sheet with cold water, shaking off excess (this will help pastry rise).
Arrange large spoonfuls of dough next to each other in wreath pattern on sheet.
Brush top with egg yolk mixture, being careful not to drip it on side.
Bake 15 minutes.
Reduce oven temperature to 375Â°F and bake until puffed and brown, about 15 more minutes.
Slit gougere several places on side and return to turned-off oven with door ajar for 15 minutes to dry.