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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,

grated

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.

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