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LivingFood and DrinkGay Cook's Gougères

Gay Cook’s Gougères

[Gay Cook]


Gougères (Goo-ZHAIR) are a classical preparation often served as an taster at wine tastings or as  an appetizers. If the gougères are made bigger they can be filled with a flavoured whip cream.  A gougère is a savoury cheese puff made with pate a choux dough, the same dough used for cream puffs and éclairs. These make wonderful hors d’oeuvres for a party. They are very addictive, as they are so tender so make a large batch.

 Stilton or Blue Cheese Gougères    Makes about 40 small 

Choux Pastry

  • ½ cup (125 ml) water
  • ¼ tsp (1 ml) salt
  • 3 tbsp (45 ml) butter
  • ½ cup (125 ml) unbleached flour
  • 2 range free eggs,
  • Glaze: 1 egg beaten
  1. In heavy saucepan, add water, salt and butter. Boil, whisking until butter melts. Remove from heat and add flour all at once beating hard with a wooden spoon. Return to the heat and continue to beat until mixture is glossy and leaves a thin film on the bottom of the pan. Cool 5 minutes. Next, add one egg at time in a food processor or beat by hand, beating hard after each addition. Preheat oven to 375°F (190°C). Butter bake sheet or cover with parchment paper. If desired use piping bag with a plain tip about 1/4 inch  (1 ml) opening.

Don’t worry, if the ball’s sides are not smooth as they smooth out during the baking.

Plain Gougères: 

Remove 2 tsp (10 ml) to make ½ to 1-inch balls (2 – 5 cm) balls; place them on bake sheet covered with parchment paper, use two teaspoons to make the balls or use a  about 1-in (5 cm) apart. Brush tops of each gouger with glaze. Bake about 20 –22  minutes or until puffed, golden brown and crisp.

Stilton or Blue cheese Gougères: 

  • ½ cup (125 ml) finely crumbled Stilton or Blue or finely grated Swiss cheese
  • ½ tsp (2 ml) freshly grated black pepper
  • 1 egg beaten for egg wash, cooled
  1. If necessary mash the cheese with a fork so there are not lumps. Stir the cheese of your choice into cooled choux pastry along with the black pepper
  2. With two teaspoons mould balls of mixture onto the prepared bake sheet, 1-in (5 cm) apart. Brush glaze  on each ball.
  3. Bake for 20 minutes or until puffed, golden brown and crisp. Serve warm. 




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