Gougères (fr. Gougères) is a spicy choux pastry that appeared in the east of France in the best wine-growing region - Burgundy. Crispy on the outside and soft on the inside, gougères will delight guests and are ideal as an appetizer with white wine or champagne.
It is necessary
- Classic Gougere recipe for 24 pieces (3.5-4 cm in diameter):
- - 1 cup of water
- - 3 tbsp. diced unsalted butter
- - ¾ tsp salt
- - 1 cup flour
- - 4 large chilled eggs
- Flavors:
- - 1 cup coarsely grated Gruyere cheese (or other)
- - ¼ tsp freshly ground black pepper
Instructions
Step 1
Preheat oven to 200C. Line a baking sheet with parchment paper. In a small saucepan, combine water, oil and salt. While stirring slowly, bring to a boil over medium heat. Add all the flour at once, stir quickly with a wooden spatula until the flour absorbs all the liquid and the dough separates well from the sides of the pan.
Step 2
Remove the pan from heat and let the dough cool (in the pan) for 2-3 minutes. Beat eggs one at a time, rubbing each one thoroughly into the dough until smooth and glossy in appearance.
Step 3
Add grated cheese and ground black pepper to the finished dough, stir with a spatula.
Step 4
Using a pastry bag, squeeze small balls onto the parchment at a distance of 7-8 cm from each other. You can use an ice cream spoon to keep the balls as round as possible.
Step 5
Bake the gouges until golden brown for 30 minutes. Serve hot or warm. Store at room temperature in an airtight container. If desired, the gougera can be reheated in the oven at 175 ° C for 5-10 minutes.
Step 6
For flavoring, you can add:
- 1 tbsp. finely chopped green onions, parsley, dill, thyme or caraway seeds;
- finely chopped zest of 1 lemon;
- ¼ cup fried bacon, finely chopped;
- ¼ cups of finely chopped olives or olives;
- ¼ cups toasted walnuts, chopped;
- can be sprinkled with sea salt before baking (or any other exotic, such as pink or black).
