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Eggs

Classic Gougere

Classic Gougere, fresh from the oven and cut into wedges, is a wonderful appetizer and goes very well with a glass of good red wine. Make basic choux pastry, add grated Gruyere cheese and spoon mounds of the mixture into a pie dish. Top with cubes of Emmenthaler cheese and bake until puffed and golden.

Method

  1. Preheat the oven to 200 º C (400 º F). Grease a pie dish.
  2. Place the water, butter, and spices in a saucepan and bring to the boil. As soon as the butter is melted and the water starts to boil, add the flour all at once. Cook the pastry over low heat and beat well with a wooden spoon until it forms a ball and leaves the sides of the saucepan.
  3. Remove the saucepan from the heat and add the eggs a bit at a time, beating well after each addition. The pastry is ready when it is glossy and soft enough to fall from the spoon.
  4. Add the grated Gruyere. Spoon mounds of the pastry in a circle into a greased pie dish and leave an 8 cm hole in the centre. Brush the pastry with egg wash and sprinkle the top with cubes of Emmenthaler cheese.
  5. Bake for around 45 minutes until puffed and golden brown. It must be firm to the touch. Sprinkle with chopped parsley and serve at once, cut into wedges.