Gougeres
A gougerе is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler. There are many variants. Gougères come from Burgundy, particularly the town of Tonnerre in the Yonne department. Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. In Burgundy, they are generally served cold when tasting wine in cellars but are also served warm as an appetizer.
Ingredients
- 500 g Water
- 200 g Butter
- 300 g Eggs
- 300 g White Flour
- 10 g Salt
- 10 g Sugar
- 200 g Grated Gruyere
Instructions
- Combine the liquid, butter, sugar and salt in a heavy saucepan and bring to boil. Remove the pan from the heat and add flour all at once. Stir quickly. Return the pan to moderate heat and stir until the dough forms a ball and pulls away from the pan walls.
- Transfer the dough to a mixer bowl and mix it with pale slowly until cools down slightly about 60 C. Add eggs one at the time until absorbed. Add grated cheese and fill a piping bag with star nozzle.
- Pipe in small roses over a baking tray with baking paper.
- Bake at 170 C until done.
- Ones they are cold you can fill them with many different filling like cream cheese, ham, tuna with mayonnaise and .......... They can be served warm or cold with a glass of wine. Bon Appetite.