Gougère. Remove from heat, add flour, and stir to combine. These airy French cheese puffs, flavored with Gruyere cheese and a hint of nutmeg, make phenomenal hors d'oeuvres. "As one wine connoisseur put it," she writes in French Regional Cooking, "'gougère is not a cheese, though it has that savour; nor a pastry, though it has that appearance. Gougères are a French style of savory pastry made from choux pastry and flavored with cheese, traditionally Gruyère, but sometimes Emmental or Comté.

Pipe or Scoop - Traditional gougères are made by placing the dough into a pastry bag fitted with a large round piping tip and piping the dough onto a baking sheet in rounds. You can also use a cookie scoop or two spoons to dollop the dough onto a baking sheet. I left them rustic looking, but you can use slightly wet hands to smooth out or shape the mounds. You can cook Gougère using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Gougère

You need 1/4 litre of d'eau.
You need 80 g of beurre.
You need 1 of cuillere a café de sel.
It's 150 g of farine.
You need 4 of oeufs.
Prepare 200 g of gruyère râpé.
You need 50 g of parmesan.
Prepare of Poivre.
Prepare of Noix de muscade.

Simon Hulstone's tangy cheese gougères recipe will go very well with a glass of Champagne. They can be refrigerated before serving or even cooked from frozen by allowing a couple of extra minutes cooking time. A gougère (pronounced ), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Gougère instructions

Préchauffez le four a 200 degré..
Mettre dans une casserole d'eau le sel et le beurre. Porter à ébullition et enlever du feu au premier bouillon..
Jeter la farine et remuer énergiquement avec une cuillère en bois jusqu'à obtenir une boule qui se détache de la casserole..
Ajouter les oeufs l'un après l'autre puis ajouter les fromages et assaisonner..
Faire des petits boules et enfourner 20 minutes à 200 degré..

Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Let me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up — almost insubstantial — and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy.