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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 20 |
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When I learned to make a basic gougere, I decided to experiment with other variations. Successful ones have been 4 oz. of crab added to the basic mix, as well as a tin of smoked drained oysters coarsely chopped. Read more . Another variation was some chopped defrosted thoroughly dried spinach with generous amounts of nutmeg. Ingredients:
3/4 cup flour plus |
2 tablespoons flour |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into 1/4-inch slices |
3/4 cup water |
4 large eggs |
4 ounces swiss gruyere cheese, coarsely grated |
1/2 teaspoon of lemon pepper seasoning |
4 ounces of claw crab meat from the refrigerator section |
Directions:
1. Preheat oven to 400 degrees
2. Grease a lipped cookie sheet lightly with extra butter wrappers I know you save in your refrigerator or freezer just for this use.
3. Bring salted water in medium sauce pan to a rolling boil with the butter.
4. Dump in the flour all at once, Beat vigorously with a wooden spoon until it pulls away from the side. Keep beating well.
5. (good for the upper arm flap exercise)
6. Add eggs one at a time off the heat and beat well after each addition.
7. Finally fold in the crab, lemon pepper and cheese.
8. Spoon onto prepped cookie sheets and cook for 15-20 minutes in hot oven. Remove to cooking racks and resist eating while piping hot. It hurts. Serve soon after.
9. NO dipping sauce is necessary but some of us (ahem) like to dip. I generally use the whipped horseradish sauce previously posted as the dip of choice for crab gougere.
10. When the food isn't ready, they're under my feet; when the food's on the table, they're far down the street.
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