Gougères (Cheese Puffs)
When you are 20, living in Paris, and subsisting on buttered baguettes and Gitanes, dinner out anywhere is a treat. One arranged for you by your generous godfather at the legendary restaurant Taillevent is a miracle. I'll never forget the meal's opening salvo, a silver tray holding burnished Gruyère pastry puffs called gougères, which arrived steaming from the oven, exuding the swoon-inducing scent of toasted cheese. They were featherlight, tender, and silky with eggs and butter, far more fragile than my familiar baguettes yet far more savory. Tasting such intense flavor in a tiny wisp of choux pastry was astonishing, a promise of the wonders still to come. —Elizabeth Gunnison, a New York-based writer
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Credit: Todd Coleman
INGREDIENTS
½ cup milk8 tbsp. unsalted butter, cubed
½ tsp. kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. Gruyère cheese, grated
INSTRUCTIONS
1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.2. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375°. Bake until golden brown, about 30 minutes.
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But it's quite difficult for me to convert ur ingredient table into grams or litres... I am used to those meassures in Europe and i always take my time in comparing in others recipes to convert because i have not find any table of convertion yet!
Would it be possible to offer both American and European meassures?
It would be great and i would thank u always!