This dish, which brings out the flavor of aperitif wine, is the most traditional appetizer in Burgundy. On our last trip there, we discovered a new use for them. Small, teaspoon little balls of these cream puffs were added to salads. Pretty good! Have not tried that yet.
For a small article (and recipe) about gougères which appeared in Saveur magazine, click here.
- 1 cup water
- 6 ½ tablespoons unsalted butter
- 1 cup flour
- 4 eggs + 1 beaten egg yolk to glaze
- 4 ounces gruyere cheese, grated
- 1/8 teaspoon salt
Pre-heat oven to 375 degrees
- Pour the water into a thick-based saucepan; add the butter with a pinch of salt.
- Bring to a boil, take the pan off the heat and add the flour beating with a wooden spoon.
- Dry out the mixture over the heat by beating hard with the wooden spoon until it comes away from the sides of the pan.
- Remove from heat and add the eggs one at time beating constantly and then add the grated cheese.
- Drop by tablespoons unto a baking sheet .
- Glaze tops of the gougères with egg yolk and bake for about 20 minutes or until golden brown.
- Place on cooking rack and allow to cool at least 20 minutes.