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Bayonne Gougere
1
1
1
1
1
4
1
1
1
Cup Milk
/2 Cup Butter; (1 stick)
/4 Teaspoon Salt
/8 Teaspoon Freshly ground black pepper
Cup Flour
Large Eggs; at room temperature
/4 Pound Gruyere cheese; grated
/4 Pound Jambon de Bayonne; finely chopped
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper. In a large saucepan, combine the
milk, butter, salt, and black pepper over medium−high heat. Bring to a boil,
then remove from the heat, add the flour, and with a wooden spoon, stir
briskly for about 1 minute to incorporate. Return to the heat and continue
stirring for 1 minute, over medium−high heat. Remove from the heat and add
the eggs one at a time, beating after each addition. Add the cheese and ham
and beat until it is incorporated and a slightly soft dough forms. Drop the
dough by the spoonful onto the prepared baking sheet to form a ring (about
1
3
2 to 14 spoonfuls. Bake for 10 minutes, then reduce the oven temperature to
50 degrees F. and bake until golden brown, about 25 minutes.
Remove from the oven and serve warm on a platter.
Yield: 12 servings
Bayonne Gougere
45
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