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
250ml/8¾ fl oz water
Salt and pepper to taste
250g/8¾oz plain flour
150g/5¼oz 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/1½in–2in.
7 Bake in the oven for 10–12 minutes, then serve warm.
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