• Gilles GB

Gougere

I said it, so I stick to it, so here is the recipe for Gougères (aficionados will recognize each other)….


At the beginning of the 19th century, a pastry chef from Paris, named LIENARD, moved to Flogny, near Tonnerre. He brought there a specialty ("ramekins") which was very popular in Paris at the end of the 18th century.


The public, finding them too small, he made them into a crown and named them "gougères".

These crowns, made of choux pastry and Gruyère cheese (like ramekins) were very successful. They soon conquered Burgundy and became one of its gastronomic specialties with eggs meurette, pochouse and many others.




Flogny la Chapelle which saw the birth of the Guilde des Goûteurs de Gougères and which organizes the Gougère festival every year.




So for 4 people, you will need:

  • 250 g of Gruyere,

  • 250g of flour,

  • 125 g of butter,

  • 5 eggs,

  • 1 egg for the gilding,

  • 32.5 cl of water (be careful, it's precise ...),

  • Salt.


Preparation

  • In a saucepan, bring the water, butter and a pinch of salt to a boil,

  • Remove from the heat at the first broth, pour in the flour and mix with a wooden spoon,

  • Return to the heat, stirring to prevent the dough from sticking,

  • When the dough is completely dry, remove from the heat,

  • Crack an egg in the pan and stir,

  • When it is well mixed, add another and so on,

  • Cut the Gruyère in small pieces, mix it into the dough, reserve 2 spoons for the rest,

  • Take the dough by spoonfuls and arrange it either in a crown or in small piles on a baking sheet,

  • Brown with the beaten egg, sprinkle with Gruyere,


  • Cooked in a moderate oven (thermostat 5/6) 15 to 20 minutes,








Serve as an aperitif on a kir (aperitif dear to the canon who gave it its name), in the proportions that will suit you, the current recipe being 1 / 5th of Dijon crème de cassis at 20 °, lengthened by 4 / 5th of aligoté burgundy.







For the holidays or when you feel like it, accompany these Gougères with Champagne, my favorite the Brut Classic from Deutz (around 35 €) or a Brut Cuis 1er Cru from Pierre Gimonnet & Fils (28.50 € when leaving the cellar).



So all that's left for me to do is to wish you a good tasting of these succulent Gougères and to say see you very soon.

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