My grandma’s Gougère recipe (cheese choux pastry)

 

If you have travelled to Burgundy, you may have tried the Gougère, small cheese puffs, that French people usually have with an aperitif. I will share with you my grandma‘s Gougère recipe!

The Gougère origin is not confirmed, however, Catherine de Médécis cooks were already baking it in the 16th Century!

The Gougère can be baked as small puffs or a crown as my grandma used to do it.

The Gougère is done based on the traditional French puff recipe; you can then stuff it or decorated it as you wish. 
I like the simple and traditional cheese choux pastry as my grandma‘s Gougère recipe!

 

 

 

Ingredients for the best Gougère (cheese choux pastry)

 

250g flour
400g water
150g butter
75g grated gruyère (comté or emmental are also good)
6 eggs (+1 yolk optional)
salt

My grandma’s preparation

 

My grandma's Gougère recipe
Photo by Jules Morgan

 

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We start making the choux pastry, the same way you would do it for the traditional puffs.

In a heavy bottom saucepan, boil the water together with salt and diced butter.

Out of the fireadd the flour at once and start stirring vigorously with a wooden spoon until getting very smooth dough. Put it back in a light fire for a few seconds to dry it out if needed.

Let the dough cool down for few minutes, then add the eggs, one after another. Make sure that each egg is completely incorporated before adding the next one.

Add the grated cheese to the dough and let it rest for one hour. Most recipes do not suggest letting the dough rest. This will give a lighter gougère. However, if you are running out of timeyou can skip this step.

Using 2 coffee spoons, distribute the dough onto a buttered baking tray, leaving space between each gougère.

 

My grandma's Gougère recipe
Photo by Bo ure

 

You can add some egg yolk with a brush to make them even more golden or spread some extra grated cheese on the top of each gougère.

Finallybake it during about 25 minutes at 200°C (Th 6-7). Regularly check the baking without opening the oven door. The gougère should be golden, firm, and, of course, puffed!

Bon appétit!

 

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My grandma's Gougère recipe

 

My grandma’s Gougère recipe
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