Friday, January 27, 2012

French Food Friday : Gougères

A gougère is a baked choux pastry mixed with cheese.
It has been fist baked here in Burgundy.
The common cheeses used here are Gruyère,  Comté or Emmental.

The perfect hors d'oeuvres, served cold with wine or warm as appetizers.


1/2 cup water
1/2 cup milk
1 stick unsalted butter, cut into t.spoons
1 cup flour
4 large eggs
1 cup shredded cheese, plus more for sprinkling
Ground pepper
Ground nutmeg 


Preheat your oven to 200° C and line 2 backing sheets with parchment paper.
In a saucepan, combine the water, milk, butter, salt and bring to a boil.
Add the flour and stir with a wooden spoon until a smooth dough forms. stir more over low heat about 2 minutes till the dough dries out and pulls away from the pan.

Scrape the dough and let it cool for about 1 minute. Then beat the eggs, one at the time into the dough, add the cheese and a pinch of pepper and nutmeg.

Transfer the dough now to a pastry bag without the tip and pipe tablespoon-size mounds onto the baking sheet with 5 cm apart.

Sprinkle with cheese and bake until puffed and golden brown.

Bon appétit!!

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