Gougere: recipe with photos

A little history

In France, gougeres are considered to be the most beloved pastries. The recipe for such buns was invented in the eastern part of the country, which was called Burgundy. In the Middle Ages they did not have any special name. Only at the beginning of the 17th century they were nicknamed “French gougères,” and the recipe soon spread throughout Europe.

In 1533, its future queen, Catherine de' Medici, arrived in France. One day, the court chef wanted to surprise the royal person with something delicious and delicious. Pantherelli came up with a new way to prepare choux pastry for baking. The Burgundian people liked this recipe so much that they decided to add a little of their own to it and began baking hearty buns with melted cheese. This appetizer went well with a variety of red and white wines. People liked them so much that even a holiday was invented in honor of French gougere buns. You can find their recipe below.

List of ingredients

Traditional gougères contain the famous creamy gouère cheese. However, you can use any one available to you. The main thing is that the cheese must have a delicate structure. For the gougere recipe you need to purchase the following products:

• butter – 150 grams;
• sifted wheat flour – 250 grams;
• milk with fat content from 3% – 150 ml;
• warm water – 300 ml;
• processed or cream cheese – 150 grams;
• chicken eggs - 5 pieces;
• fine-grained salt - to taste;
• a little ground black pepper;
• grated nutmeg.

All is ready? We can start. Next, a method for preparing French custard gougères will be provided. The recipe does not require much time or effort. Feel free to enjoy the cooking process! The result will please you.

French gougere buns: recipe

Gougères are made from fluffy choux pastry and soft cream cheese. They can be served with various soups, meat, fish, and wine. We provide you with a recipe for gougere buns:

1. First of all, you need to grate the processed cheese on a coarse grater.
2. Pour water into a deep container. You should throw butter into it. The mixture should be placed on the stove over low heat.
3. Then you need to add a pinch of ground pepper and a little nutmeg to the water. Add salt to taste.
4. When the butter has completely dissolved, remove the water from the heat. Immediately pour in all the sifted flour and mix well.
5. The mixture must be put on low heat, and the dough must be constantly stirred with a spoon. It should be stretchy and thick.
6. The dough should be sent to the mixer and knead it well at medium speed, adding four chicken eggs (one at a time).
7. Then you should cover the choux pastry with cling film and wrap it in a terry towel, leaving it to rise for two hours.
8. At this time, you can prepare a baking sheet. You need to line it with parchment paper and thoroughly grease it with butter.
9. Now you can take some of the finished dough and form a neat ball.
10. The same process must be done with the remaining dough. All balls should be coated with egg to form a golden crust.
11. French buns should be placed in a preheated oven and baked for 25 minutes at 180 degrees.

The finished baked goods can be sprinkled with fresh herbs: onions, parsley and dill. And also serve with thick sour cream or garlic sauce. Tomato juice will go well with them. Gougères will definitely delight your family and friends with their creamy taste.

Gougères – French pastry made from choux pastry with cheese

Gougères (French gougères) are a special type of pastry made from choux pastry with the addition of cheese. This appetizer is simply created to accompany wine, because cheeses traditionally complement wines and help them reveal their flavor in the best possible way. Initially, gougères were served with red wine, but now the wine accompaniment for airy cheese balls has expanded significantly. If we talk about champagne, which is most often the main drink on the New Year's table, then cheeses harmonize perfectly with it, as do cheese pastries. In my opinion, Brut goes best with cheese gougères.

INGREDIENTS:

Gruyère (Swiss cheese) 70 g Pecorino Romano cheese 70 g Butter 100 g Wheat flour 100 g Chicken egg 3 pcs.

COOKING METHOD:

1. Grate the cheese on a fine grater. Gruyère is a French cheese that goes great with gougères.
2. Gruyere is often used in combination with Parmesan to enhance the taste, but you can also use other aged cheeses; I used Pecorino Romano. It has a strong taste and is quite salty, so you can leave the dough without salt at all or add just a small pinch of salt.
3. Cut the butter into cubes.
4. Heat 200 ml of water in a saucepan, add oil and bring to a boil.
5. Remove from heat, add all the flour at once and mix thoroughly to form a fairly dense, smooth dough that easily pulls away from the sides of the dish.
6. Lightly beat 3 large eggs with a fork in a separate bowl and add them a little at a time to the dough, stirring thoroughly each time until smooth.
7. The finished dough has a smooth pasty texture and no longer lags behind the walls.
8. Also add cheese in portions and stir the dough.
9. When the cheese is evenly distributed in the dough, it is ready. Preheat the oven to 190 degrees.
10. Transfer the dough into a piping bag or zip-top bag and cut off a corner. Carefully pipe small walnut-sized balls onto a baking tray lined with baking paper.
11. You can also do this using two teaspoons moistened with water.
12. Sprinkle future gougères with the remaining cheese, this will subsequently give a golden crispy crust.
13. Bake in a preheated oven for 25 minutes, during which time the gougères should increase in volume and acquire an intense golden color.
14. Serve gougères with well-chilled champagne to create a wonderful festive atmosphere.

Eat for your health!

Article source: CocoBy - Belarusian culinary social network

Gougères with filling

Cheese French buns can be varied with different fillings. We will provide you with two very tasty and mouth-watering options.

Ingredients for choux pastry:

First filling option:

Second:

French cheese buns / Video recipes / TVCook: step-by-step recipes with photos

Ingredients for making gougères - French cheese buns

1. cheese 150 g.
2. rosemary 1 pinch
3. butter 50 g.
4. water 130 ml
5. flour 130 g.
6. eggs 2 pcs.
7. salt 1 pinch

• Main Ingredients

  Cheese, Butter, Flour, Choux pastry

• Portioning

  2 servings

• World cuisine

  French cuisine

Print list
Products not suitable? Choose a similar recipe from others!

Inventory:

parchment, saucepan, spoon

Preparation of gougères - French cheese buns:

Rate this dish

Additionally

Share recipe

Similar recipes:

Other recipes in this category:

www.tvcook.ru

Preparing the dough

You can also bake French buns with potatoes and chicken or mushrooms. Detailed recipe:

1. First you need to mix wheat flour with cornstarch.
2. Then grate the hard cheese on a medium grater.
3. You need to pour water into the flour and throw in the butter cut into pieces. The mixture must be put on fire and brought to a boil.
4. Remove the dough from the stove and cool, and then beat the eggs into it.
5. The last step is to add the grated cheese. Everything needs to be mixed thoroughly.
6. The baking sheet should be generously greased with butter. Then you need to make neat buns and bake them for half an hour at a temperature of 170 degrees.

French buns | Cook with us

gotovte-snami.ru

Filling

At this time, you need to prepare the filling for the French pastries.

Option 1:

Option 2:

All that remains is to cut the finished buns in half and add the filling there. Gougères with cheese are best served as an appetizer.

Adviсe

Chefs share several tips on how to make delicious choux pastry:

1. It is better to pour wheat flour directly into hot melted butter. You also need to constantly stir the dough to prevent lumps from forming.
2. The best time to cook this dough is two minutes.
3. Chicken eggs should be added only to the cooled mixture. You should proceed in stages - each subsequent egg is added only after the previous one is completely mixed with the dough.
4. It is necessary to pay attention to the fact that the correct dough should not be liquid, but not too dense.
5. Before cooking French rolls, be sure to preheat the oven.

Cooking according to the recipe:

1. Preheat the oven to 200°C. Line 2 baking sheets with silicone mats or parchment paper.
2. In a medium saucepan, combine milk, sea salt, sugar and butter and bring to a boil. Add flour and cook until thoroughly combined, about 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix until the dough is cool and warm, about 30 seconds. Add eggs one at a time and mix until smooth. Stir in half the Gruyère and some pepper.
3. Transfer the dough into a piping bag fitted with a 1cm round tip. Pipe 2.5cm circles from the bag onto the prepared baking sheet, spaced 5cm apart, for a total of about 60 pieces. Top with remaining Gruyere and black pepper.
4. Use your finger dipped in water to smooth out any sharp edges that form on the dough. Bake for 8 minutes and switch pans. Bake until golden brown, another 4 minutes. Cool to room temperature.
5. Mornay sauce
   : In a medium saucepan over low heat, melt the butter and saute the shallots and garlic for 5 minutes. Season with salt and pepper. Add flour and cook until toasted, 2 minutes. Pour in the milk and bring to a boil, stirring continuously to avoid lumps forming. Reduce heat and simmer until the sauce reaches the desired consistency.
6. Slowly add the Gruyère and Parmesan and stir until smooth. Add mustard, salt and pepper. Pour the sauce into a bowl and refrigerate or set on another bowl with ice. Once the sauce has cooled, transfer it to a piping bag fitted with a small tip. Note The sauce should be cooked mostly to taste.
   If you prefer a creamier taste, use more mayonnaise. If you like your sauce spicier, add more mustard. I also like to add a few drops of truffle oil to the sauce, which makes it taste special .
7. Serving sauce
   : In a large bowl, combine mayonnaise, mustard, dry beer extract, honey, mustard powder and vinegar and whisk until the sauce is lump-free. Season with salt and pepper.
8. Preheat the oven to 175°C. Fill the gougères with the mornay sauce and heat in the oven until the cheese melts, 5 minutes. Don't be afraid to bake the dough until it's a deep caramel color.
   The nutty flavor goes well with the cheese and sauce . Serve hot gougères with mustard-beer sauce.

Categories:
recipe / Holiday dishes / Baked goods / Savory pies and rolls / Appetizers / Appetizers with sauces / Cheese appetizers / French cuisine / Geoffrey Zakarian