Best 2 Gougère Bourguignonne Cheesy Bread Pastry From Burgundy Recipes

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Gougère bourguignonne is a traditional French cheesy bread pastry that has a crispy exterior and a light, airy interior. It is made with a variety of ingredients, including flour, butter, cheese, eggs, and milk. Gougère bourguignonne is a popular appetizer or snack, and it can be served with a variety of dipping sauces. It is also a popular side dish for soups and salads. The origins of gougère bourguignonne can be traced back to the Burgundy region of France, where it is said to have been created in the 18th century. Today, gougère bourguignonne is enjoyed all over the world.

Check out the recipes below so you can choose the best recipe for yourself!

GOUGERES (FRENCH CHEESE PUFFS)



Gougeres (French Cheese Puffs) image

Provided by Olivia's Cuisine

Time 35m

Number Of Ingredients 9

1 cup water
8 tbsp butter
1 cup all purpose flour, sifted
pinch of salt
pinch of nutmeg (optional)
freshly ground black pepper to taste
4 large eggs
1 1/2 cups grated Gruyère cheese, plus more
Egg wash: 1 egg + 1 teaspoon water

Steps:

  • Preheat oven to 450F degrees.
  • Combine water, butter, salt, pepper and nutmeg (if using) in a medium-sized saucepan and bring to a boil, over medium high heat.
  • Once the water is boiling and the butter has melted, remove the saucepan from the stove and add all the flour at once. Stir vigorously until combined and resembling mashed potatoes. Bring the pan back to the stove, over medium-low heat, and cook until the dough dries out a bit and starts to create a film on the bottom of the pan, about 3-5 minutes.
  • Transfer the dough to your stand mixer fitted with the paddle attachment. Beat the dough on medium low speed so it cools off a bit. Once it's just warm to the touch, start adding the eggs, one at a time. Wait for each egg to be completely incorporated before adding the next one. The final dough should be smooth and creamy.
  • Add the cheese and mix until incorporated.
  • Shape the Gougeres: Using a medium sized scoop, drop the dough from a spoon onto parchment-paper lined baking sheets, leaving about 2 inches of space between them. For more uniform looking Gougeres, I like to wet my hands and shape the dough into little balls before placing them on the baking sheets. You can also go the Julia Child way and scrape the dough into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, about the size of a small cherry tomato.
  • Brush the top of each Gougere with egg wash and sprinkle with extra grated cheese or some chopped fresh herbs.
  • Bake the Gougeres for 5 minutes and then lower the heat to 350F degrees. Bake for another 20 minutes, rotating once during the baking time, or until puffed and deep golden brown.
  • Remove from oven and allow to cool for 5 minutes. Remove from baking trays to cooling racks.
  • Serve warm or at room temperature.

GOUGèRES



Gougères image

Provided by Dorie Greenspan

Categories     Milk/Cream     Cheese     Bake     Cocktail Party     Bastille Day     Party

Yield Makes about 36 gougères

Number Of Ingredients 7

1/2 cup whole milk
1/2 cup water
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature
1 1/2 cups coarsely grated cheese, such as Gruyère or cheddar (about 6 ounces; see above)

Steps:

  • Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
  • Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring-with vigor-for another minute or two to dry the dough. The dough should now be very smooth.
  • Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don't be concerned if the dough separates-by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.
  • Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.
  • Serving
  • Gougères are good straight from the oven and at room temperature. I like them both ways, but I think you can appreciate them best when they're still warm. Serve with kir, white wine, or Champagne.
  • Storing
  • The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then, when they're solid, lift them off the sheet and pack them airtight in plastic bags. Bake them straight from the freezer-no need to defrost-just give them a minute or two more in the oven. Leftover puffs can be kept at room temperature over night and reheated in a 350-degree-F oven, or they can be frozen and reheated before serving.

Tips:

  • Make sure the choux pastry is cooked through before adding the grated cheese. Otherwise, the cheese will not melt properly and the gougères will not be as flavorful.
  • Use a piping bag to fill the gougère molds. This will help you create evenly sized and shaped gougères.
  • Bake the gougères until they are golden brown and puffed up. This will ensure that they are cooked through and have a crispy exterior.
  • Serve the gougères warm with your favorite dipping sauce. They are also delicious on their own.

Conclusion:

Gougère bourguignonne is a delicious and easy-to-make appetizer or snack. With its cheesy, bread-like texture and its crispy exterior, it is sure to please everyone at your next party or gathering. So next time you are looking for a new and exciting recipe to try, give gougère bourguignonne a try. You won't be disappointed!

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