Burgundy is a motherland not only of beautiful wines but also of different tasty food that includes Gougères.
I have known and loved Ggougères for a long time, and even made them several times. However, I didn’t know before that they originated from Burgundy (not just from France). Moreover, they were made first in Tonnerre, Yonna department, so we travelled exactly on the Ggougères motherland. So, now I know to whom said thanks for them more specifically. In Burgundy, they can be found in any boulangerie, cafe or restaurant. Traditionally they are served for wine degustation.
It is a pastry made of choux dough mixed with cheese. Gentle, delicate, and airy. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but any hard cheese can be used. Can be served cold or warm. I prefer warm.
They can be made small (3-4 cm) or big (10-12 cm). I prefer small.
Ingredients:
-1 cup water
-half cup unsalted butter
-1 tsp salt
-1 cup flour
-4 large eggs
-half cup grated cheese (I prefer Gruer)
Process:
In a medium saucepan, bring the water, butter, and salt to a simmer over high heat.
Reduce the heat to medium and add the flour. Stir hard for a couple of minutes (I used an electric hand mixer). Remove the pan from the heat and let it cool for several minutes.
Once the dough is warm, but not hot, add the eggs, one at a time (this is important), stirring hard until full incorporation.
Add the grated cheese. Stir.
On a parchment-lined baking sheet, spoon or pipe roughly a tablespoon of batter. Wet spoons between each portion.
Bake the Gougères in preheated oven for 10 minutes at 450F, then turn the oven down to 350F and bake until they are golden brown (about 20 minutes, but depending on the size, so check).
Let the Gougères cool slightly before serving.
Enjoy with red or white Burgundy. And not only Burgundy.
