Gougères. It might be fun to make extra with your club, so you can all take some home. After baking, allow them to cool completely. When you return home, spread the gougères out on a. A gougère (pronounced ), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Remove from heat, add flour, and stir to combine. Gougères are good straight from the oven and at room temperature. Vous pouvez faire Gougères utilisation 6 materiaux et 7 etape. Voici comment faire Gougères cest bon.

Ingredients Gougères

Preparer 250 millilitres d'eau.
Vous devez 75 g beurre.
Preparer 150 g farine.
Vous devez Sel.
Preparer 4 oeufs.
Vous devez 140 g comté râpé.

I like them both ways, but I think you can appreciate them best when they're still warm. Serve with kir, white wine, or Champagne. Serve warm or at room temperature. Oh so French, gougères are savory cheese puffs made from pâte à choux, or cream-puff dough, with a generous amount of cheese folded in.

Etapes Faire Gougères

Mettre dans une casserole l'eau et le beurre et faire fondre le mélange.
Une fois fondues mettre en une seule fois la farine avec le sel.
Faire dessécher la pâte 3 minutes à feu doux.
Mettre hors du feu les œufs un par un et ensuite le fromage.
Mettre la préparation dans une poche à douille.
Formez les gougères et mettre au four 25 minutes à 180 degrés chaleur tournante.
Voici le matériel nécessaire : une poche à douille, une spatule, une plaque à four, un papier sulfurisé et une casserole.

Slightly warm with a crisp shell and a cheesy, pillowy interior, they are the perfect little bite to pop in your mouth between sips of sparkling wine or cocktails. This packed-with-flavor version comes from one of my favorite new cookbooks of the season. Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Simon Hulstone's tangy cheese gougères recipe will go very well with a glass of Champagne.