A recipe for hot cheese choux pastries: Gougere

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Gougere recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: French

Gougere are the perfect pre-dinner snack on a cold winter's night. They are also perfect at parties as no serving problems exist.
The trick is to use good quality gruyere cheese and also to ensure that your butter is completely absorbed by the boiling water. The mixture you make is called choux pastry.
125 grams (4 oz) unsalted butter
1 teaspoon salt
250 ml (8 fluid oz) water
125 grams (4 oz) plain flour
220 grams (7 oz) beaten eggs (about 4 large eggs)
60 grams (2 oz) grated Gruyere cheese
15 grams (.5 oz) extra grated Gruyere cheese
Take the chilled butter and cut it into small dice. Place the cold water, salt and butter in a small, heavy-based saucepan and bring slowly to the boil over high heat stirring all the time.
The butter should be completely melted and 'emulsified' into the water.
Remove from heat and quickly beat in all the flour, stirring with a wooden spoon until it forms a solid ball. Put back on the heat for a minute or so, beating all the time to dry out the mixture a little.
Place the mixture in an electric mixer and, on high speed, gradually incorporate the cheese and the beaten eggs.
It should be slightly liquid like a heavy mayonnaise.
Butter a baking tray and then lightly dust it with flour. Place walnut-sized drops of the batter on the tray then sprinkle the extra cheese over.
Bake at 205C (400F) for twenty minutes or until puffed and golden.
© Sue Dyson and Roger McShane, 2002
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.

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