I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, January 28, 2012


From 'around my french table' by Dorie Greenspan

1/2 C whole milk
1/2 C water
8 Tb unsalted butter cut into 4 pieces
1/2 tsp salt

1 C flour

5 lg eggs, room temperature
1 1/2 C coarsely grated cheese (gruyere or cheddar, about 6oz)

Position oven racks to divide oven into thirds.  Preheat to 425.  Line two baking sheets with mats or parchment.

Bring milk, water, butter, and salt to a rapid boil in a med-sized, heavy-bottomed saucepan over high heat.

Add flour all at once.  Lower heat to med-low and start stirring with gusto using a wooden spoon or heavy whisk.  The dough will come together and a light coating will form on the bottom of the pan.  Keep stirring to dry the dough.

Drop dough into a Kitchen Aide bowl loaded with a paddle.  Let it sit for a minute, then turn the mixer on and add eggs one at a time and mix, mix, mix, until dough is thick and shiny.  Incorporate each egg fully before adding the next.

Add in cheese.

Spoon immediately using about 1Tb dropped onto the baking sheets, leaving about 2" of space in between.

Put sheets in the oven and drop temperature to 375.  Bake for 12 minutes, rotate pans, and bake for another 12 minutes.

Serve warm or cooled, preferably with Kir.  ;)

OH!  You can shape the dough, freeze the mounds, and then pack in plastic bags.  No defrosting when it's time to make them, just give them another minute or two in the oven.

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