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GOUGÈRES AU FROMAGE
These savoury choux buns are traditionally eaten at the start of a meal in BurgundyFranche- Comté and will prove instantly moreish.
SERVES: 40-50 gougères INGREDIENTS • 250ml/83/ 4 fl oz water • 125g/41/ 2oz butter • Salt and pepper to taste • 250g/83/ 4oz plain flour • 8 eggs • 150g/51/ 4oz Comté fruité cheese,
1. Preheat the oven to 190°C–200°C/375°F–390°F. 2. In a saucepan, bring the water with the butter to the boil, add salt and pepper to taste. 3. Once the butter has melted in the boiling water, add the flour quickly and stir into a pastry. Lower the heat and keep stirring rapidly for about five minutes until the mixture thickens and leaves the sides of the pan. 4. Put the mixture into a food mixer (or use an electric whisk) and add the eight eggs gradually. Mix until the batter is well combined. 5. Add the grated cheese and mix well. 6. Spoon the whole mixture into a piping bag and then, on a lined baking sheet/tray, pipe (or spoon, if not using a piping bag) out a quantity the size of a quail’s egg every 4cm to 5cm/11/ 2in– 2in. 7. Bake in the oven for 10–12 minutes, then serve warm.
This recipe is taken from
France – From The Source,
written by Carolyn Boyd, published by Lonely Planet, priced £19.99.