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Gougere
Preparation info
- Makes
12-15
gougères - Difficulty
Easy
Appears in
By Tony Bilson
Published 1994
This is a savoury French choux pastry containing Gruyère cheese or one like it, such as Emmental, and usually baked in a ring. In this recipe, I have baked the pastry in individual portions.
Ingredients
1 cup 250 mL 8 fl oz 100 g
Method
Place the water, butter and salt in a saucepan and bring to the boil over a medium heat. Add the flour and stir until the mixture thickens and leaves the sides of the saucepan. Remove from the heat and briskly beat in the eggs, one at a time. Fold in the Gruyère cheese. Allow the pastry to cool and then use a teaspoon to place small rounds of the mixture onto a buttered baking sheet.