History Of Gougéres
While the term currently refers specifically to savory choux pastries, eighteenth and nineteenth-century records suggest that it was once an umbrella term for a number of preparations, some composed of just cheese, eggs, and breadcrumbs. The presentation was usually a flat circle, neither a sphere nor a ring.
Earlier forms of gougère were more a stew than a pastry, including herbs, bacon, eggs, cheese, spices, and meat mixed with an animal’s blood, and prepared in a sheep’s stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday. But it was also attested in Auxerre (Burgundy) in the 19th century under the name gouere.
The word gougère was formerly spelled gouiere, gouyere, goïère, goyère, or gouyère. The modern spelling appears to date from the 18th century. The ultimate origin of the word is unknown.
These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.
- 45 grams of butter
- 125 ml of water
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