Gougères. A gougère (pronounced ), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.

Gougères When you return home, spread the gougères out on a. Remove from heat, add flour, and stir to combine. Gougères are good straight from the oven and at room temperature. You can cook Gougères using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gougères

  1. It’s 3 of oeufs moyens ou 2 gros.
  2. It’s of poivre et muscade.
  3. Prepare 150 g of gruyere.
  4. It’s 1 of jaune d'oeuf pour dorer.
  5. Prepare of pour la pâte a choux : 1/4 de litre d'eau, 100 g de beurre, 150 g de farine et une cuillère a café rase de sel.

I like them both ways, but I think you can appreciate them best when they're still warm. Serve with kir, white wine, or Champagne. Oh so French, gougères are savory cheese puffs made from pâte à choux, or cream-puff dough, with a generous amount of cheese folded in. Slightly warm with a crisp shell and a cheesy, pillowy interior, they are the perfect little bite to pop in your mouth between sips of sparkling wine or cocktails.

Gougères step by step

  1. Préparer la pâte a choux comme pour un dessert mais sans sucre.
  2. Poivrez et muscadez legerement. incorporez les oeufs un a un puis le fromage coupés en lamelles.
  3. Faire des petits tas a l'aide d'une cuillère(ou d'une poche a douille pour des tas plus réguliers) sur une plaque recouverte de papier sulfurisé.Badigeonner les avec un œuf battu. Mettre au four thermostat 5 puis augmenter progressivement jusqu’à 200 °c.
  4. Quand les gougères sont bien soufflées et dorées (env 25 min) arrêter le four et entrouvrir la porte. attendre 5 min avant de les sortir.
  5. Bon app !.

This packed-with-flavor version comes from one of my favorite new cookbooks of the season. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking Take care to serve these straight from the oven when they are still hot and a little gooey in the center If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking. Gougères are really just savory baked cheese puffs. Unlike sweet cream puffs, gougeres utilize cheese and are served as appetizers.