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Gougères
Cheese choux puffs
- Makes
fifteen
10 cm gougères - Difficulty
Medium
- Ready in
25 min
By Anne Willan
Published 1987
At least three towns – Sens, Tonnerre and Avallon – claim credit for these cheese puffs, but you’ll find them all over Burgundy whenever a glass of wine is served. Large or small, a gougère should be crisp on the outside, soft within, and served warm. The name is a corruption of Gruyère, which should be used to make them.
Ingredients
175 ml 6 fl oz ½ teaspoon
Method
Preheat the oven and butter two baking sheets.
To make the dough, heat the water, salt and butter in a saucepan until the butter is melted. Bring it just to the boil and take the pan from the heat. At once add all the flour and beat vigorously with a wooden spatula until the mixture is smooth and comes away from the sides of the pan in a ball, about 1 minute. Return the pan to the heat
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