Place the water, butter, salt and sugar in a medium saucepan and set over medium heat. Once the mixture comes to a boil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to medium- high. Using a wooden spoon, continuously stir the mixture until it dries out. You will know it is done when the dough leaves a thick hard film on the bottom of the pot.
Remove from heat and put mixture into a
Stir in ½ cup of Gruyère and the spices. Pour the batter into a large pastry bag fitted with a small to medium sized round tip. Pipe the gougère dough into
½inch around each one on the prepared baking sheet. Top each one with a pinch of the reserved Gruyère. Place the tray on the preheated stone in the oven, and turn the oven off. Let the gougères sit in the oven for 10 minutes. Lower the heat to 300°F and turn the oven back on. Let bake for 20 to
25 minutes, or until the gougères are hollow and nicely browned, and not wet inside. To ensure even color, turn baking sheet halfway through baking.
Serve immediately.
Nutritional information per serving (five
Calories 82 (66% from fat) • carb. 3g • pro. 4g
•fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg
•calc. 116mg • fiber 0g
Asparagus, Mushroom
& Fontina Quiche
Great for a Sunday brunch, this quiche
will please any crowd.
Makes one
½recipe pâte brisée dough (page 17)
2 tablespoons unsalted butter, or olive oil
1 cup asparagus, cut into
1 cup mushrooms, halved and sliced 1¼ cups whole milk
1¼ cups heavy cream
4 large eggs
½teaspoon table salt
½teaspoon black pepper
3 ounces fontina
Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll out the dough into
a
While the shell is baking, place the butter/ olive oil in a skillet over medium heat. Add the asparagus and mushrooms and sauté over
In a medium bowl, mix the milk, cream, eggs, salt and pepper. Using a Cuisinart® Hand Mixer fitted with the whisk attachment, whip the mixture on high for 30 seconds
to 1 minute. Spread the asparagus and mushrooms evenly on the bottom of the cooled tart shell. Pour in the liquid mixture and top with the fontina.