La gougère

Gougères are a popular French pastry that originated in the Burgundy region of France.  These delightful, savory choux pastry puffs are made with ingredients such as butter, water, flour, eggs, and grated Gruyère or Comté cheese.  They are sometimes flavoured with a hint of nutmeg and seasoned with salt and pepper.

The exact origin of gougères is a subject of debate, but they are believed to have been created in the 18th century, gaining popularity in the 19th century.  They were originally made as a variation of the classic French pâte à choux, or choux pastry, which is the same dough used for making éclairs, cream puffs, and profiteroles.

Gougères have a rich history in Burgundy, and they are often associated with the region's wine culture.  They are frequently served as a snack or appetizer alongside Burgundy wines, such as Chardonnay or Pinot Noir, during wine tastings and events.  The cheesy, airy puffs complement the flavours of the wine beautifully.

Today, gougères have become a beloved French culinary tradition and are enjoyed not only in Burgundy but also throughout France and around the world.  They are versatile and can be filled with various ingredients or enjoyed on their own as a tasty snack or appetizer.

As well as being served as a canapé, they can also be served as a starter or even as a savoury.

Preparation Time: 10 Mins

Cooking Time: 1 Hr

Total Time: 2 Hrs

Ingredients

For 6 servings…

30 cl               Milk          

60 gms            Butter       

                     Salt          

                     Pepper  - freshly ground, black  

110 gms           Flour        

4                    Eggs         

80 gms            Gruyère cheese  - grated        

For brushing

                     Milk          

Method

Heat an oven to 180°C.

Make a dough by bringing the milk to the boil and then let it get quite cold.  Strain it.  Put in the butter cut in small pieces, with a teaspoon of salt and a little freshly-ground pepper, and bring rapidly to the boil so that the butter and milk amalgamate.  Pour into it, all at once, the sifted flour.  Stir until a thick smooth paste is obtained; it will come away clean from the sides and bottom of the pan.

Off the fire stir in the eggs one at a time, each egg to be thoroughly incorporated before the next is added.  When the paste is shiny and smooth add the cheese - reserving ½ tbs.  Leave it to cool a little.

Lightly butter a baking sheet.  Take tablespoons of the mixture and arrange them, on the baking sheet.  Sprinkle the reserved cheese on top and all round.  Brush with milk.

Cook in the oven for about 45 minutes.

Serve either hot or cold.

Wine recommendations

Ideally, a Burgundy.

Conventional

     Bourgogne chardonnay

     Bourgogne pinot noir

Interesting

     Côtes du Jura

     Hautes Côtes de Beaune

     Mâcon

Adventurous

     Amontillado Sherry