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.
INGREDIENTS:
- 45 grams of butter
- 125 ml of water
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
INGREDIENTS:
- 45 grams of butter
- 125 ml of water
- pinch of salt
- 100 grams of wheat flour
- 3 eggs
- 70 grams of grated Gruyère cheese
HOW TO MAKE:
- Boil water with butter in a pot.
- Remove pot from stove, add salt and flour, mix well.
- Return pot to the stove and keep stirring till there is no lumps.
- Remove from stove and add eggs, one by one, keep stirring till dough looks “thick mayonnaise”.
- Add grated Gruyère.
- Place dough in fridge for 10 minutes.
- Place 10 scoops of dough on a baking tray.
- Bake in preheated oven, in 200 C degrees, about 20-25 minutes till golden brown.
Source: 77recipes.com