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Recipe · Burgundy
Gougères bourguignonnes
Burgundy cheese puffs
⏱ 50 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 ml (1 cup)water
100 g (3½ oz)butter
1 teaspoonsalt
150 g (5 oz)all-purpose flour
4eggs
150 g (5 oz)grated Comté or Gruyère
Peppernutmeg
- 250 ml (1 cup) water
- 100 g (3½ oz) butter
- 1 teaspoon salt
- 150 g (5 oz) all-purpose flour
- 4 eggs
- 150 g (5 oz) grated Comté or Gruyère
- Pepper nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F).Making it from scratch? See the choux pastry — ≈ 25 min
- Bring the water, diced butter and salt to a boil.
- Off the heat, add the flour all at once and stir vigorously.
- Return to the heat and dry out the dough for 2 minutes, stirring.
- Off the heat, beat in the eggs one at a time.
- Add the grated cheese, keeping back a handful, and season with pepper and nutmeg.
- Pipe or spoon small even mounds onto a lined baking sheet.
- Sprinkle with the remaining cheese.
- Bake for 25 minutes, until golden and well puffed.
- Serve warm, ideally with a glass of Chablis.
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