This is a typical recipe from Burgundy (France), shared with us by one of our Chefs, Benjamin Dazy. During his childhood his Mother would often cook some “Gougeres”. They are easy to prep, perfect for sharing or as a main with a little salad. They are just TOO GOOD.
PREP: 15/20 MINS
COOK: 25 MINS
- 75g butter
- 20cl or 200g water
- 100g flour
- 3 eggs
- 90g comté cheese
- Pre-heat your oven to 180°c. Place butter cut in small cubes, water, a pinch of salt and a pinch of pepper into a pot.
- Bring it to boil then remove the pot from the heat.
- Add the flour and mix together with a spatula.
- Put the pot back on low heat, stir the mix for 3 minutes until it starts to stick to the bottom of the pot. Do not skip this part, it is very important for the success of your “gougeres”.
- Remove the pot from the heat, let it cool for a few minutes. Grate your comté cheese during this time. Once cooled add the eggs to the pot one by one.
- Add the grated comté cheese, then stir the mix.
- With a teaspoon, spoon small amounts of the mix onto a baking tray with parchment paper.
- Try to make each “gougere” even (small one will cook faster than a big one).
- Put the tray(s) in the oven at 180°c. After 10 minutes, bring the temperature of the oven down to 160°c.
- Cook for another 15 minutes.
This blog was curated by Benjamin as a college project with Cork Institute of Technology.
To see more recipes from Benjamin, follow his blog, 1 Day 1 Dish HERE .