Makes: 20 (ish) gougeres
Time to prep: 5 mins
Time to make: 1 hr
Gourgerès originate from France and are a savory choux pastry usually flavoured with cheese. The most common cheeses used for gourgerès are gruyere, comte or emmentaler however, there are numerous variations.
Gourgerès are often made into small savory pastries ranging from 4cm in diameter to 10cm – these can be filled with other savory ingredients such as meat or mushrooms.
In france, Gourgerès are often eaten as appetisers, or when tasting wine…sounds good to me!!!
Ingredients to make gougeres
- 200 ml hot water
- 1/4 tsp each of sugar and salt
- 75g butter
- 130g flour
- 4 eggs
- Approx 40g cheese (I used part cheddar and part italian hard cheese as this is what I had in the fridge)
- 1 tsp mustard powder
- 1/4 tsp cayenne pepper
How to Make gourgeres
- Heat the water, butter, salt and sugar in a large pan until boiling.
- Add the flour and stir vigorously until a firm dough is achieved that comes away from the sides of the pan.
- Transfer the dough to a mixing bowl and beat in the eggs one at a time until you have a firm, smooth, waxy ‘pate a choux’. You are looking for a consistency not unlike a wet cake mixture – if you add too much egg at a time the dough will separate slightly, but just keep beating and it will all come together again.
- Thoroughly blend in the cheese, mustard and cayenne pepper.
- Butter some greaseproof paper on a baking tray and drop on balls of the dough about 2-3 cm in diameter
- Top with a little more cheese and place in an oven, pre-heated to 190 C and bake for 35 minutes.
Quick Tip: Before removing the gourgeres from the oven, turn the heat off, open the oven door and leave to stand for a few minutes.
Another Quick Tip: You can reheat gourgeres for 10 minutes at 190 C
Serve with wine and enjoy 🙂