Gougères

Gougères

By
From
Margaret Fulton Favourites
Makes
30-40
Photographer
Tanya Zouev and Armelle Habib

Gougères — delectable little puffs of feather-light choux pastry flavoured with gruyère cheese — hail from Burgundy in France and are one of my favourite things to serve with a glass of red wine.

You can make them ahead of time — shape them on a tray lined with baking paper and then freeze. When they are frozen they can be transferred into freezer bags ready for baking any time. Gougères become cheese beignets when deep-fried until puffed and golden.

To ensure they puff up properly, the dough should be cooled before beating in the eggs. At first the egg makes the dough separate into slippery clumps that don’t want to mix, but keep going and the dough will eventually become smooth and shiny.

Ingredients

Quantity Ingredient
1 cup plain flour
1 cup water or milk, or a mixture of both
100g unsalted butter
1 teaspoon sugar
1/2 teaspoons salt
4 eggs
100g see method for ingredients, grated
a little beaten egg

Method

  1. Preheat the oven to 200°C and grease 2 baking trays. Sift flour onto a piece of greaseproof paper. Put the water and/or milk, butter, sugar and salt into a medium-sized saucepan. Bring to a rapid boil and, using the greaseproof paper as a funnel, pour the flour all at once into the boiling mixture. Over a gentle heat, incorporate the flour quickly and thoroughly with a wooden spoon and beat until the mixture balls around the spoon and leaves the sides of the pan (a bit of muscle is needed here). This process dries the paste and cooks the flour.
  2. Remove from the heat, transfer the mixture to a bowl and cool. Beat in the eggs, one at a time, using an electric mixer with a paddle beater if you have one. If using a wooden spoon, beat each egg lightly first before adding. If the paste is very stiff, beat an extra egg and add gradually until a pliable consistency is obtained. Beat until well combined, shiny and smooth.
  3. Add the cheese and mix lightly. Use 2 spoons to drop small balls of the mixture onto baking trays. Brush with a little beaten egg and bake for 20 minutes, until puffed and golden. Serve piping hot.
Tags:
Margaret
Fulton
Favourites
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