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CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH



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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GNOCCHI A LA PARISIENNE

Serves: 8 to 10

2 cups milk
4 ounces unsalted butter
2 cups all-purpose flour
7 medium eggs
1/2 teaspoon salt
1/2 cup grated Swiss cheese
Cream sauce:
4 tablespoons butter
4 tablespoons all purpose flour
4 cups milk
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 cup grated Swiss cheese

Boil the milk with the butter. Remove from fire then add the flour all at once stirring continuously. Mix in the eggs one at the time. Stir in the salt and cheese.
Stuff the mixture in a pastry bag. Boil a pot of water. Squeeze the mixture over the water.
As it comes out, cut into small pieces and drop in boiling water. Cook for 2 minutes.
Transfer to cold water and drain when completely cold. At this time, you may freeze or refrigerate the little balls.
To make the cream sauce:
melt butter and flour in a saucepan. Add the milk and stir well with a whip over medium heat until thick. Season with salt, cayenne and nutmeg.
Spread the balls in a baking dish. Pour sauce over. Add cheese over. Brown in oven until golden brown and bubbly.


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