[MR] Fwd: *WH* Gougere recpie from University

[Becky McEllistrem]

--- Tankred Bras-de-Fer <tankred at nc.rr.com> wrote:
> Date: Sun, 06 Oct 2002 09:44:08 -0400
> From: Tankred Bras-de-Fer <tankred at nc.rr.com>
> To: "Windmasters' Hill mailing list"
> <keep at windmastershill.org>
> Subject: *WH* Gougere recpie from University
>
> Poster: Tankred Bras-de-Fer <tankred at nc.rr.com>
>   Several people asked for this at University.
> Someone also asked for
> this to be posted to the Merry Rose. If some kind
> soul would post it
> there I would be very grateful.
>
> The only notes that I would add to this would be
> when making the pat a
> choux in the pan at the beginning of this recipe; do
> not add to much
> butter. It tends to make the final product flat!
> Also, when you mix in
> the pat a choux with the eggs and cheese DO add them
> in all at once and
> the mixture will be almost dry. while it is baking
> the cheese will keep
> the "puffs" upright. They do tent to spread, but
> they ar just as good if
> they do! My roommate noticed that I was not using
> self rising flour; we
> did not have any at the time and the recipe did not
> specify for it. He
> said that it might need a leavening agent to make
> them puff. Other than
> that it is really easy.
>
>
http://www.sallys-place.com/food/columns/braker/gougere.htm
>
> Yours in Service,
> Tankred Bras-de-Fer
> Herald, Elvegast, Windmasters' Hill, Atlantia
>
>
>
>
> --
> "Quanti canicula illa in finestra"
>                         or
>  "Nunc id vides, nunc ne vides"
>
>
>


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