Gougère

Gougère

By
From
Encyclopedia of Food and Cookery
Serves
4-6

From Burgundy in France, a gougère is a savoury cheese-flavoured choux pastry ring that may be cut into slices and served with drinks, served plain and offered as a light meal with a salad, or made more elaborate with a meat, seafood or chicken filling as a main dish. The smaller bite-size gougères are the perfect food to serve with drinks, especially a glass of red wine.

Ingredients

Quantity Ingredient
250ml water
pinch nutmeg
125g unsalted butter, cut into small pieces
150g plain flour, sifted
1 teaspoon sugar
4 eggs
125g gruyere cheese, half grated, the rest cut into small dice
beaten egg
pinch salt
pinch freshly ground black pepper

Method

  1. Place the water, salt, pepper and nutmeg with the butter in a saucepan. Bring to the boil, ensuring that the butter has melted by the time the water boils. Remove from the heat and add the sifted flour and sugar, all at once. Incorporate quickly and thoroughly with a wooden spoon and continue beating until the mixture balls around the spoon and leaves the side of the pan.
  2. Remove from the heat and allow to cool for 1 minute or so before beating in the eggs, one at a time. Beat each egg fully into the mixture before proceeding with the next. Fold in the grated cheese and put the mixture into a piping bag fitted with a 1 cm plain tube.
  3. Grease and flour a baking tray and mark a 20 cm circle on it. Pipe a circle of pastry on the tray, following the outline, then pipe another circle on top of the first. Brush with beaten egg and stud with the diced cheese.
  4. Bake in a preheated hot oven (220°C) for 25–30 minutes or until well risen, crisp and golden-brown. Serve warm, cut into thin slices. For a lunch dish, fill centre with chicken à la king, creamed seafood or any savoury mixture desired and cut gougère in wedges to serve.

Variations

  • Gougères: Spoon small balls of the mixture on a buttered baking tray. Prick a piece of diced cheese into each puff, brush with a little beaten egg and bake in a hot oven (220°C) for 20 minutes until risen and golden. Serve piping hot. Make ahead by shaping onto baking paper–lined tray and freezing the uncooked gougères. When they are firm and frozen they can be transferred into freezer bags ready for baking at any time. Gougères become cheese beignets when deep-fried until puffed and golden.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again