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Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
Ingredient List for 2 servings:
150
gr
Flour
100
gr
Butter
250
ml
Water
150
gr
Grated cheese
4
Eggs
1
pinch
Salt
1
pinch
Pepper
2
Egg yellows
2
tablespoons
Water
Oven temperature:
180 degrees Celsius
Instructions:
Pour the water, salt and butter in a casserole. As soon as it boils remove the casserole from the stow and add the flour and mix it all together very quickly with a wooden spoon.
Lower the heat and put back the casserole on the stow. Mix all the time until the dough comes off the edges and form a ball.
Take away the casserole from the stow and wait a few minutes. Add one egg and stir until the egg is absorbed in the dough. Do the same with the rest of the eggs.
Add the grated cheese and the pepper and mix well. Let the dough rest 10 minutes.
Preheat the oven at 180 degrees Celsius.
Place a baking paper on a baking sheet.
With the help of a tablespoon place small pieces of the dough approx. 7 cm big on the paper.
Mix 2 egg yellows with 2 tablespoons of water and brush the dough.
Place the gougères in the middle of the oven for 40 minutes.
Serve them warm together with a green salad and a slice of ham.
A selection of recipes from the same country.
This recipe is from
France
A classical omelet is made with only eggs. This omelet is different both by containing tomatoes, ham, onion and cheese, and for its different shape. This is a way to enhance the flavor of the actual omelet itself and not by serving the ingredients on the side. It is a good idea to serve this omelet as lunch or for a lighter dinner together with a salad on the side.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
This recipe is for a delicious strawberry mousse cake. It will be a wonderful dark, sticky bottom, with a refreshing strawberry mousse on top. This cake is not too sweet and it is gives an extra good taste to add some fresh strawberries on top the mousse as decoration. You can replace the strawberries with any berries you like, and it will still be an incredibly good cake.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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