Gougères
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Excellent
Gougères
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Gougères, a specialty of Burgundian cuisine, are made with choux pastry that’s enriched with grated cheese, and baked in the oven.
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Ingredients
- 2¼ cups all-purpose flour , sifted
- 2¼ cups Gruyère, Emmental or Comté , grated
- 1 cup butter , diced
- 7 eggs
- 1½ cups water
- ½ cup milk
- ¼ teaspoon nutmeg , freshly grated
- salt
- pepper
Equipment
- baking sheet
- Greaseproof paper
- pastry bag
- Piping tip
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Instructions
- Preheat the oven to 410°F (210°C).
- In a non-stick saucepan, pour in the water, milk, butter and nutmeg.
- Season with salt and pepper, stir, and bring to a boil.
- Pour in all of the flour at once, mix quickly, first with a whisk, and then with a spatula or a wooden spoon, until the dough leaves the sides of the pan.
- Remove the pan from the heat, add the eggs one by one, mixing vigorously between each, and then add the grated cheese.
- Line a baking sheet with parchment paper.
- Place the dough into a piping bag fitted with a ½ inch (1,5cm) round tip. Pipe tablespoon-sized balls onto the baking sheet, making sure they are evenly spaced.
- Bake for 20 to 25 minutes.
- Serve hot or warm.
Notes
- Traditional Burgundian gougères are piped into the shape of a crown. In this case, the baking time should be a little longer.
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