User Login
Gougère
Gougère
4.6
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.

Ingredient List for 2 servings:
Button
150 gr Flour
Button
100 gr Butter
Button
250 ml Water
Button
150 gr Grated cheese
Button
4 Eggs
Button
1 pinch Salt
Button
1 pinch Pepper
Button
2 Egg yellows
Button
2 tablespoons Water
Oven temperature:
180 degrees Celsius
Instructions:
Button
Pour the water, salt and butter in a casserole. As soon as it boils remove the casserole from the stow and add the flour and mix it all together very quickly with a wooden spoon.
Button
Lower the heat and put back the casserole on the stow. Mix all the time until the dough comes off the edges and form a ball.
Button
Take away the casserole from the stow and wait a few minutes. Add one egg and stir until the egg is absorbed in the dough. Do the same with the rest of the eggs.
Button
Add the grated cheese and the pepper and mix well. Let the dough rest 10 minutes.
Button
Preheat the oven at 180 degrees Celsius.
Button
Place a baking paper on a baking sheet.
Button
With the help of a tablespoon place small pieces of the dough approx. 7 cm big on the paper.
Button
Mix 2 egg yellows with 2 tablespoons of water and brush the dough.
Button
Place the gougères in the middle of the oven for 40 minutes.
Button
Serve them warm together with a green salad and a slice of ham.
A selection of recipes from the same country.
This recipe is from France
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
Mini Pies with ham, spinach and mozzarella cheese. These are perfect when you have many guests. You can serve them hot or cold, as appetizer, starter, as part of a buffet or picnic.
This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.