Gougères au Fromage recipe

Gougères au Fromage are delicious cheesey choux pastry balls traditionally eaten before a meal in Burgundy-Franche Comté. Make them yourself with this simple recipe

This recipe is taken from France From the Source, written by Carolyn Boyd, published by Lonely Planet

Makes 40–50 gougères

INGREDIENTS

250ml/8¾ fl oz water

125g/4½oz butter

Salt and pepper to taste

250g/8¾oz plain flour

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8 eggs

150g/5¼oz Comté fruité cheese, grated

METHOD

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/1½in–2in.

7 Bake in the oven for 10–12 minutes, then serve warm.

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