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Gourgeres – Chateau Dinner Special

Food Network Canada
YIELDS
40 servings
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Ingredients

Gourgeres - Chateau Dinner Spe

cup plus 1 tablespoon/100g unsalted butter
½
tsp salt and a pinch of pepper
1
cup all-purpose flour
3
eggs
4
oz Gruyere cheese, coarsely grated or very finely diced
Milk for brushing

Escargot Filling

¼
cup butter, softened
1
small shallot, minced
1
garlic clove, minced
A handful of finely chopped fresh parsley
About 40 escargots, from a jar
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Directions

Step 1

Heat the oven to 375°F/190°C. Put the butter in a heavy saucepan with 1 cup/250 ml water and the salt and pepper. Bring to a boil and pull from the heat.

Step 2

Add the flour all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball. Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.

Step 3

Stir in the cheese. Using a pastry bag, pipe l-inch/2.5-cm rounds onto a buttered baking sheet, or simply drop the mixture by spoonfuls. Brush with milk, so they will emerge golden. Bake until puffed up and nicely browned, about 25 minutes.

Step 4

To make the filling mash the butter and stir through the shallot, garlic, and parsley. Slice open the gougères at the midriff and fill with a pinch of the butter and one escargot. Close, and arrange on a baking sheet. Bake just to heat through, about three minutes.

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