you can hardly set foot in Burgundy without being served a gougere at some time. Choux pastry delicately flavored with Gruyere cheese, it is the quintessential accompaniment to a kir (white wine with a drizzle of creme de cassis), but it is even better as an accompaniment to champagne.

Though wildely ascribed to Burgundy, there remains some mystery surrounding the origin of the gougere. Apparently, as long ago as the 14th century, the flemish were eating little cheese pastries that they called goieres. It’s possible that at one point or other in French history, gougeres and the right to make them were a gift of fealty from the Flemish to the Burgundian rulers. It makes sense while some cultures deal in gold and rubies, the French ascribe that value to recipes.

Whatever the origin, gougeres are light and delicious, and so easy to make. I’ve added chives to my version, but they are delicious simpily made with chesse. On the other hand, you might get very creative and add other herbs, black pepper, parmesan cheese. The dough is willing to accept whatever you put into it.

Gougeres are best served at room tempature. For added convenience, these can be made ahead, frozen once baked, then crisped, while still frozen, in a hot oven before serving.

Ingredients

• 1 1/4 cups (175 g) unbleached all-purpose flour
• 1/4 teaspoon sea salt
• 7 tablespoons (105 g) unsalted butter,chilled, cut into chunks
• 4 large eggs
• 3/4 cup (75 g) grated Gruyere or Comte cheese
• 1/4 cup minced fresh chives

Method

1. preheat the oven to 300 F (205 C). Line two baking sheets with parchment paper.
2. Sift the flour and the nutmeg together onto a peice of waxed or parchment paper.
3. Combine the water, salt, and butter in a medium-high heat. Let the mixture boil for 30 seconds. Then remove it from the heat and add the flour all at once. Beat the mixture vigorously with a wooden spoon. It will go together easily, creating a sort of thick paste. Continue beating until the mixture comes away from the side of the pan and forms a homogeneous ball of dough, 20 to 30 seconds. The dough should not be sticky (it will be slippery from the melted butter) but it should hold together well and not sick to the pan or the wooden spoon. If it does, return it to the heat and continue beating until it dries out (a matter of seconds).
4. Remove the pan from the heat and let the dough cool slightly. Then add the eggs, one at a time, beating well after each addition. When they are incorporated, beat in the cheese, then the chives.
5. Using a tablespoon, place the walnut-size portions of the dough on the prepared baking sheets, leaving about 1 inch between them. Bake in the center of the oven until the gougeres are puffed, golden, and crisp, 35 to 40 minutes.
6. Remove from the heat, remove from the parchment paper, and let cool on a wire coolingrack.

35 to 40 gougeres

NOTE : You may fill these with your choice of fillings. Try Fromage Blanc wth Herbs (see index), for example. To fill a gougere, cut off the top and spoon in the filling. Or better yet, use a pastry bag: pierce the bottom with a knife, inser a pastry trip, and gently squeeze in the filling.

thank you for reading have fun making excellent gougeres!