The Maine Windjammer Association

GOUGERES
from the Stephen Taber

2 c. hot water
1 c. butter
1/2 tsp salt
1/2 tsp sugar
2 c. flour
8 eggs (approximately)
2-3 c. gruyere cheese, parmesan, or other hard cheese
2 tsp dry mustard

Heat water, butter, salt, and sugar until butter is melted. Add flour all at once and stir vigorously until dough becomes a ball and pulls from the edges of the pot. Remove to mixing bowl and beat the eggs in one at a time. (May use more or less eggs depending on the feel of the dough that forms). Your pate a choux should be smooth and waxy.

Add cheese, mustard, and a sprinkle of cayenne, reserving a bit of cheese for topping. On a buttered baking sheet and drop by the spoonful. Sprinkle with remaining cheese. Bake at around 375 (or higher in the wood stove) for about half an hour. They are done when the outside is puffy and golden, a little longer to keep the outer shell puffed so it will not fall. Remove to warming shelf until you serve.