Gougères
Photo: Jebulon · CC0

History

The gougère is choux pastry with strong cheese beaten into the warm dough before baking. It comes from the Yonne side of Burgundy, around Auxerre, where a cheese tart called a 'goiere' is recorded as early as the late 14th century, and Flogny-la-Chapelle claims to be its birthplace. It was once served at the cheese course; today it is the standard bite with an apéritif or a glass at a cellar tasting, and Dijon bakers sell it by the bag.

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Common allergens: Gluten, Eggs, Milk

Make it at home

Yield Makes about 30Hands-on 20 minTotal 50 minDifficulty Intermediate

Ingredients

  • 125ml water
  • 125ml milk
  • 100g butter, diced
  • 1 tsp salt
  • 150g plain flour
  • 4 eggs
  • 150g Comté or Gruyère, finely grated
  • Grated nutmeg and black pepper
  • 1 beaten egg to glaze

Method

  1. Heat the oven to 200C and line two trays. Bring the water, milk, butter and salt to the boil.
  2. Take off the heat, tip in the flour all at once and beat hard, then return to a low heat and stir for two minutes until the dough dries and pulls away from the pan.
  3. Cool for five minutes, then beat in the eggs one at a time until the dough is smooth and falls from the spoon in a thick ribbon. Stir in 120g of the cheese, nutmeg and pepper.
  4. Pipe or spoon walnut-sized mounds onto the trays, brush with beaten egg and top with the remaining cheese.
  5. Bake for 20 to 25 minutes, without opening the oven for the first 15, until puffed, deep golden and light when lifted.

Tip from the editors. Pull one out and break it open before taking the tray out: if the middle is still wet they will collapse, so give them five minutes more.

Where to eat gougères

Gougères in Dijon

La Brasserie des Loges ★ 3.9

€€ BrasserieCentre Historique

La Brasserie des Loges seats guests beside the Musée des Beaux-Arts on Place du Théâtre in Dijon, serving Burgundian brasserie classics daily.

OrderThe Menu Bourguignon, a set three-course run through the region's classics.

TipIt stays open every day of the year bar three, useful for a Sunday or holiday table when smaller kitchens shut.

Directions

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