Gougères Recipe: French Cheese Puffs





A gougère is a baked savoury choux pastry originating from Burgundy and is commonly eaten while tasting wine. Following our ‘Focus on Burgundy’ who better to reveal a delicious recipe for gougères than CellarVie Wines’ resident Burgundian, Sophie Galimard, or to be precise a recipe past to her by her grand-mère.    
 
Makes 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes


Ingredients:

125g of water and 125g of milk in bowl

8 tablespoons butter, cut into ½-inch pieces

½ teaspoon salt

125g of all-purpose flour

4 large eggs

110g Gruyere cheese, shredded

1/8 of a teaspoon of freshly grated nutmeg

¼ teaspoon black pepper

Method:

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

In a large saucepan, bring water/milk, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted and then add flour.

Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan. Reduce heat to low-medium and cook, stirring for 90 seconds.

Remove from heat and set aside for 5 minutes.

Beat in eggs, one at a time, along with cheeses and seasonings. Place heaped teaspoonfuls onto prepared baking sheet, 1 inch apart.

Bake, rotating sheet halfway through, for 25-30 minutes.

The gougères are done when they are a deep golden brown and puffed.

Serve immediately.

Why not try with:

Nuits-Saint-Georges 2006, Louis Jadot (£24.00)
 
 
Image courtesy of Jules Morgan 
 
Main image by joyosity 
 
 
 

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