Gougre Bourguignonne Cheesy Bread Pastry from Burgundy
Indulge in the classic French elegance of Gougère Bourguignonne, a cheesy bread pastry hailing from the picturesque Burgundy region. This irresistible recipe combines the light, airy texture of choux pastry with the nutty richness of Gruyère cheese, elevated by a hint of freshly ground black pepper and a whisper of fragrant nutmeg. Perfectly golden and crisp on the outside, these savory puffs are ideal as a sophisticated appetizer, a crowd-pleasing party snack, or an accompaniment to a glass of fine Burgundy wine. With a simple preparation that comes together in just 45 minutes, Gougères are proof that authentic French cuisine can be both accessible and unforgettable. Treat yourself to a bite of Burgundy’s culinary heritage—served warm and bursting with cheesy goodness.
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Recipe Information
Ingredients
- 240 ml Water
- 115 grams Unsalted butter
- 1 teaspoon Salt
- 125 grams All-purpose flour
- 4 large Eggs
- 120 grams Gruyère cheese, grated
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
In a medium saucepan over medium heat, combine the water, unsalted butter, and salt. Heat the mixture until the butter is fully melted and it begins to simmer.
Remove the saucepan from the heat and quickly add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a ball of dough forms and pulls away cleanly from the sides of the pan.
Return the saucepan to low heat and cook the dough, stirring constantly, for about 2 minutes. This step helps to dry the dough slightly.
Transfer the dough to a large mixing bowl and let it cool for 2-3 minutes so it doesn't cook the eggs in the next step.
Once slightly cooled, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The mixture should become smooth and glossy.
Stir in the grated Gruyère cheese, freshly ground black pepper, and nutmeg until evenly distributed throughout the dough.
Using a spoon or a piping bag fitted with a large round tip, pipe or dollop tablespoon-sized rounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each puff.
Bake in the preheated oven for 20-25 minutes, or until the Gougères are puffed, golden brown, and crisp on the outside.
Remove from the oven and serve warm. Gougères can also be stored in an airtight container and reheated in a 180°C (350°F) oven for a few minutes before serving.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.5 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1388 mg | 107% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
