Gougère

By corlear

Gougère (S. F.)

Gougère is the traditional cake of Lower Burgundy. I tis also made in the Aube district.

Ingredients

• 10 oz water
• 1/2 lb Grugère cheese
• 1/2 lb sifted flower
• 1/4 lb butter
• 5 eggs

Preparation

Step 1

Put the water, a pinch of salt, and the butter into a pan and bring to a boil. When it starts to boil, remove from the fire and add the flour. Mix well with a wooden spoon. Replace on the fire, continuing to stir to keep the paste from sticking. Cook until almost dry, then remove from the fire. Break 1 egg into the pan and stir. When it is well blended in, add another, and so on.

Dice the Gruyère cheese fine and mix it into the paste, taking care to save about 2 tbsp. cheese. Place 1 tbsp. paste at a time in a buttered baking pan to form a ring (like a Brioche ring). Brush the top with beaten egg, sprinkle with the rest of the Gruyère cheese, and bake in a medium-hot oven.

This cake should be eaten cold and is excellent with Burgundy wines.