Preparation info
  • Makes


    Individual Gougères
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Gougéres are cheese choux pastry puffs, traditionally served in Burgundy with a glass of Beaujolais. A youngish wine with lots of acidity is most appropriate, not that nouveau stuff which tastes of bubble gum, but a decent cru like a Brouilly, Fleurie or Chiroubles. In southern Burgundy they serve gougères between the main course and the pudding instead of a cheese course. Although the choux can be cooked as one large ring in a mould, it is more usual to have ind