Iroquois White Corn Project

Gougeres

Ingredients

  • ½ cup Iroquois White Corn Flour
  • 1 cup (8 oz.) water
  • 8 tablespoons (4 oz.) unsalted butter, cut into pieces
  • ½ teaspoon salt
  • ½ teaspoon dry mustard powder
  • ½ cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 ½ cups grated gruyere cheese

Directions

  1. Combine water, butter, salt and mustard in a 2-4 quart saucepan and bring to rolling boil.
  2. Once the butter has melted, remove pan from heat and add the flour all at once.  Stir vigorously until the mixture comes together and resembles mashed potatoes.
  3. Return the pan to medium low heat and stir for 3 to 5 minutes until it glistens and is thick enough to hold a spoon upright.
  4. Transfer the dough to a bowl and with a stand mixer, hand mixer or a stiff spatula, beat the dough on medium low speed until it stops steaming and is just warm to the touch.
  5. Continue beating and add the eggs in four additions.  Wait for each to be absorbed and the dough to smooth out before adding the next egg.  The dough should come together in a smooth batter.
  6. Beat in the cheese.
  7. Heat the oven to 450 degrees.  Scoop rounded tablespoons of dough onto sheet pans lined with parchment paper at least one inch apart.
  8. Bake Gougeres for 5 minutes, and then turn heat to 350 degrees and bake for another 20-25 minutes, rotating the pan halfway during baking.
  9. Transfer the deep golden-brown Gougeres to a cooling rack.
  10. Leftovers can be refrigerated and re-crisped in a warm oven.

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