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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:
150
gr
Flour
100
gr
Butter
250
ml
Water
150
gr
Grated cheese
4
Eggs
1
pinch
Salt
1
pinch
Pepper
2
Egg yellows
2
tablespoons
Water
Oven temperature:
180 degrees Celsius
Instructions:
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.
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.
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.
Add the grated cheese and the pepper and mix well. Let the dough rest 10 minutes.
Preheat the oven at 180 degrees Celsius.
Place a baking paper on a baking sheet.
With the help of a tablespoon place small pieces of the dough approx. 7 cm big on the paper.
Mix 2 egg yellows with 2 tablespoons of water and brush the dough.
Place the gougères in the middle of the oven for 40 minutes.
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
Delicious puff pastry rolls with goat cheese that goes fast and easy to prepare. The rolls have a perfect combination of a nicely crispy cheese crust with a soft inside. They are perfect as a starter, mingling food, or for a buffet. You can freeze them and then put them directly in the oven before serving.
This is a homemade family recipe of another version of the famous Alsatian Flammekueche called Tarte Flambée forestière. This version of the famous tarte flambée has mushrooms on top of it. It has a crispy bottom and a creamy top.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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