Gougeres

Gougeres

Category: Bakery products

Ingredients
flour	150 gr.
butter	75 gr.
chicken eggs	3-4 pcs.
water	150 ml.
salt pepper	pinch
cervelat or cheese	150 gr.

Cooking method

• Add oil, salt, pepper to the water, bring to a boil.
• Pour all the flour into the hot mixture at once and stir quickly.
• Put the pan on the fire again, this time: on a very slow heat, and boil, stirring constantly, until the dough begins to "stick" from the sides of the pan (this is a matter of several minutes, the dough needs to be "dried", as it were)
• Remove the pan from the heat and add eggs into the dough (not all at once, but one by one, stirring).
• Add cervelat (or if you are making traditional cheese), cut into small pieces, stir.
• Cover the baking sheet with parchment paper and a teaspoon (or using two teaspoons), place the dough on the baking sheet, leaving a space between them.
• Place the baking sheet in a cold or slightly preheated oven, turn it on at 205 ° C (normal baking temperature) and bake for about 35 minutes (you need to watch: as soon as it is swollen and browned, you are ready). Finished gouges should be light yellow-golden in color (not brown, they will be dry).

Note

Gougera are snack buns made from choux pastry, traditionally with cheese. Gougera is a Burgundian dish, you won't surprise anyone there. By tradition, guzhers are served during serious and solemn wine tastings. Practically speaking, gouges can play any role: you can serve them with an aperitif, they can be an introductory or an entree to a lunch menu. Tailored according to French rules, they can even replace dinner in combination with a green salad.
The shape and size of the gougères will depend on what role the culinary director has defined them for: it can be small individual pies or one large pie in the shape of a ring (what the French call couronne: a wreath or crown). But the dough recipe doesn't change.

All recipes say - serve immediately. That's what you want, gouges should be eaten hot or warm (although cold - nothing), but they heat up perfectly (a few minutes in a hot oven), so they can be prepared in advance, which, you see, is very convenient.
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[Mka,]

Mka, thanks for the information

Although I sat and thought: “Well, somewhere on the forum I met this word. But as soon as a thought gets stuck, you won’t get rid of it ... I went to look at the catalog of our experimental laboratory assistant from the Reserve - Chuchelki, and for sure! classic, cheesy - and since it's boring to make as usual, she made them and called them - "cheesy sticks Guzher "

True, a year later I posted a photo in buns, the recipe is almost the same, only your liquid part contains more eggs, and Chuchelka's contains more water.

Mka, for God's sake, do not be offended This is a reaction to the words of Mistletoe "and I did not know such words !!!" And here it is familiar to me, but from where - I had to remember ...