44 Servings
1 Tablespoons dried whole green peppercorns
4 ounces Gruyère cheese, finely shredded (about 1 ½ cups)
3 Tablespoons Parmesan cheese, grated
¼ teaspoon ground nutmeg
1 cup India Pale Ale Beer
½ cup butter
1 cup all-purpose flour
1 teaspoon salt 4 eggs
Preheat oven to 400°F. Line two baking sheets with parchment paper or other nonstick liner.
With mortar and pestle, or in spice grinder, or with the side of a knife, smash peppercorns and finely mince. Place in medium bowl with Gruyère cheese, Parmesan cheese and nutmeg; toss with fork until blended.
In heavy large saucepan, combine India Pale Ale and butter and bring to a boil. When butter is melted, stir in flour and salt. Lower heat and stir constantly until dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool one minute. Stir in one egg and vigorously beat with wooden spoon until incorporated. Stir in remaining eggs, one at a time, beating well, until the dough is smooth. Beat in cheese mixture and stir until incorporated.
Drop dough by rounded teaspoonfuls onto prepared baking sheets, spacing about 1 ½ inches apart. With fingers, smooth gougères into neat mounds.
Bake one sheet at a time in preheated oven 25 minutes, until golden brown and crisp. Transfer gougères to a wire rack and cool until just warm.
Nutrition Information, Per Serving:
50 calories; 3.5 g fat; 2 g saturated fat; 2 g carbohydrate
*This information provided by National Beer Wholesalers Association, www.nbwa.org.
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