subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
I plan to make cheese puffs (Gougeres) for our building's holiday party. Here are the ingredients:
1 cup milk [most recipes use water]
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper and/or ½ tsp dry mustard [optional]
1 cup all-purpose flour [?4.5 oz]
3 large eggs [other recipes call for 4 eggs – have one in reserve]
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese [reserve ~ 2 TBS to sprinkle on top]
1 1/2 cups [~ 7 oz] grated Swiss cheese (Emmenthaler or Gruyère) OR Cheddar [other recipes say 1 cup ~ 4 oz]
QUESTION: Most other recipes on the 'net for these call for water, not milk. Does any one know if it makes a difference? Thanks!
1 cup milk [most recipes use water]
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper and/or ½ tsp dry mustard [optional]
1 cup all-purpose flour [?4.5 oz]
3 large eggs [other recipes call for 4 eggs – have one in reserve]
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese [reserve ~ 2 TBS to sprinkle on top]
1 1/2 cups [~ 7 oz] grated Swiss cheese (Emmenthaler or Gruyère) OR Cheddar [other recipes say 1 cup ~ 4 oz]
QUESTION: Most other recipes on the 'net for these call for water, not milk. Does any one know if it makes a difference? Thanks!