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Origin: France
Gougère
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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:
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150 gr Flour
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100 gr Butter
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250 ml Water
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150 gr Grated cheese
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4 Eggs
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1 pinch Salt
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1 pinch Pepper
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2 Egg yellows
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2 tablespoons Water
Oven temperature:
180 degrees Celsius
Instructions:
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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.
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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.
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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.
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Add the grated cheese and the pepper and mix well. Let the dough rest 10 minutes.
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Preheat the oven at 180 degrees Celsius.
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Place a baking paper on a baking sheet.
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With the help of a tablespoon place small pieces of the dough approx. 7 cm big on the paper.
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Mix 2 egg yellows with 2 tablespoons of water and brush the dough.
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Place the gougères in the middle of the oven for 40 minutes.
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Serve them warm together with a green salad and a slice of ham.
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