A Recipe From: Bourgogne
Tasty and light, these cheesy puffs are served all over Burgundy before dinner... with a glass of wine, of course.
Skill Level: Average
Serves: 8
Directions
Preheat oven to 425º. In a saucepan, add butter, salt, pepper, and nutmeg to 1 cup water and bring to a boil over medium-high heat. Reduce heat to low when butter melts. Add flour all at once to mixture and cook over low heat, beating with a wooden spoon until mixture pulls away from sides of pan, about 1 mn. Remove from heat. Add cheese to pan and beat with spoon until well incorporated. Add 4 of the eggs, one at a time, beating each egg into the batter until thoroughly absorbed. Continue beating until the mixture is smooth, shiny, and firm. On a lightly greased cookie sheet, drop batter in small spoonfuls (or pipe with a pastry bag) to form the Gougères. Beat remaining egg with 1/2 Tbsp water, then brush tops of uncooked Gougères with egg wash. Bake in upper third of oven for 15-20 mn or until the Gougères are golden and doubled in size. Remove from oven and serve hot, or allow to cool at room temperature. Makes about 36 Gougères. Serve as a snack, an hors d'oeuvre, or an accompaniment to a first course.
Sylvaine's tips
Keep a box of Francine's Pâte à Choux Mix in the pantry so you can whip up gougères in half an hour...
Recipe Contributed By
Joie de Vivre
Recipe Category: Appetizer
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| Ingredients |
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| | 5 Tbsp butter |
| | 1 tsp salt |
| | 1/4 tsp black pepper |
| | 1/4 tsp ground nutmeg |
| | 1 cup all-purpose flour |
| | 1 cup grated Gruyere cheese |
| | 5 eggs, at room temperature |
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Wine Pairings
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White Burgundy or Mâcon
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Chardonnay
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