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 individual puffs, which may be served filled or unfilled. Both are nice, but filled with a Gruyère-enriched béchamel is best of all.
Remove from the heat and immediately beat in the flour, until the mixture forms a ball which pulls away easily from the pan. Return to a low heat and continue to beat for 2 minutes.
Off the heat, beat in the egg yolks, one at a time, to produce a glossy, elastic dough, then stir in
Grease a baking tray. Use
In either case,
Remove, pierce the sides with a skewer and return to the switched-off oven with the door slightly ajar for 5 minutes. Remove to a wire rack and cool. This will keep them crisp.
While they are baking, make the thick béchamel and finish it with the remaining Gruyère. When smooth and amalgamated, cut the tops off the gougères and spoon in this cheese sauce to fill.
Serve hot or at room temperature.
© 1998 Alastair Little. All rights reserved.