Gougère Bourguignonne (Cheesy Bread-Pastry from Burgundy
"This is a traditional dish from Burgundy, it is sort of in between a pastry and bread. It is so tasty that you might find it disappearing as soon as it is out of the pan. It is easiest to use a bundt pan if you have one."
photo by Chef PotPie
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
directions
- Pour 200 ml of water in a saucepan with the salt and butter cut in pieces.
- When butter is melted, remove pan from heat, add flour all at once, mix well and put the pan back on the heat.
- Stir vigorously with a wooden spoon until the dough pulls away from sides of the pan.
- Remove from heat and add the eggs one at a time, mixing well between each. Then add the grated cheese.
- Preheat the oven to 200 ° Celsius.
- Butter a pie pan and spread dough in the shape of a crown.
- Cut the cheese into cubes and place them on the dough.
- Bake for 45 min, lowering the oven 160 ° C halfway through cooking.
- Remove the gougère from oven and let cool before serving.
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Reviews
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This is so tasty and rich! Only problem I had is that my choux collapsed, and I cooked it 5 minutes longer than called for. Upon some study, I now know I should have tested with a wooden pick like you would a cake or a quiche, to make sure the inside was done through. I think it should have stayed in the oven at least 5 or even more minutes. So structurally it came out quite dense, but let me tell you, it was yummy all the same! I'm definitely going to try it again and give it longer. It was still very pretty when it first came out though, all puffed up! Made for ZWT8, and will make again!
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
