Gougere

A classic French pastry, said to have originated at Sens, Gougere (goo-jair) may be served hot or cold, as an hors d’oeuvre or a delicious light lunch or supper dish.

4 oz. plus

1 teaspoon butter

8 fl. oz. water

1 teaspoon salt

6 oz. flour

4 eggs

4 oz. Gruyere cheese, finely diced

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

Using the teaspoon of butter, lightly grease a large baking sheet. Set aside.

Put the remaining butter, the water and salt in a large saucepan. Place the pan over moderate heat and cook, stirring frequently, until the butter has melted and the mixture comes to the boil.

Remove the pan from the heat and stir in the flour. Return the pan to the heat and cook, stirring constantly, for 3 to 4 minutes, or until the mixture forms a dough and comes away easily from the sides of the pan.

Remove the pan from the heat and beat in the eggs, one at a time. Then beat in all but 2 tablespoons of the cheese.

Place heaped tablespoonfuls of the mixture, one against the other, in the shape of a ring, on the greased baking sheet.

Sprinkle the remaining cheese over the top of the dough ring and place it in the oven.

Bake for 40 to 45 minutes, or until the gougere is puffed and brown.

Remove from the oven and serve immediately or allow to cool before serving.

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