Gougère Bourguignonne Cheesy Bread Pastry From Burgundy Recipes

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GOUGèRE BOURGUIGNONNE (CHEESY BREAD-PASTRY FROM BURGUNDY



Gougère Bourguignonne (Cheesy Bread-Pastry from Burgundy image

This is a traditional dish from Burgundy, it is sort of in between a pastry and bread. It is so tasty that you might find it disappearing as soon as it is out of the pan. It is easiest to use a bundt pan if you have one.

Provided by Tea Girl

Categories     Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

50 g piece gruyere
150 g grated gruyere
75 g butter, plus a bit more for the pan
120 g flour
3 large eggs
1/2 teaspoon salt

Steps:

  • Pour 200 ml of water in a saucepan with the salt and butter cut in pieces.
  • When butter is melted, remove pan from heat, add flour all at once, mix well and put the pan back on the heat.
  • Stir vigorously with a wooden spoon until the dough pulls away from sides of the pan.
  • Remove from heat and add the eggs one at a time, mixing well between each. Then add the grated cheese.
  • Preheat the oven to 200 ° Celsius.
  • Butter a pie pan and spread dough in the shape of a crown.
  • Cut the cheese into cubes and place them on the dough.
  • Bake for 45 min, lowering the oven 160 ° C halfway through cooking.
  • Remove the gougère from oven and let cool before serving.

BURGUNDY BREAD



Burgundy Bread image

Make and share this Burgundy Bread recipe from Food.com.

Provided by Bayou Andy

Categories     Breads

Time 15m

Yield 10 20

Number Of Ingredients 6

1 loaf French bread, sliced in half lengthwise
1/2 cup olive oil
1/2 teaspoon minced garlic clove
1 cup dry red wine
1 dash louisiana hot sauce
1/2 cup grated parmesan cheese

Steps:

  • Preheat broiler.
  • In a small saucepan over medium-high, heat the olive oil, than saute the garlic.
  • Stir in the wine and hot sauce, then remove from the heat and whip vigorously until the mixture does not separate.
  • Using a basting or pastry brush, generously coat the cut sides of the bread with the wine mixture.
  • Place on a flat baking sheet and sprinkle with grated Parmesan cheese.
  • Broil, about 6-inches from the element, about 5 minutes, until golden brown.
  • Slice and serve immediately.

Nutrition Facts : Calories 261.5, Fat 13.6, SaturatedFat 2.6, Cholesterol 4.4, Sodium 354.5, Carbohydrate 24.4, Fiber 1.4, Sugar 0.3, Protein 5.9

GOUGERE (CHEESE PASTRY)



Gougere (Cheese pastry) image

Provided by Bryan Miller

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

5 tablespoons butter
1 cup water
1 cup all-purpose flour
4 eggs
3/4 teaspoon salt
1 cup grated Gruyere

Steps:

  • Preheat oven to 425 degrees.
  • Bring water to boil in deep saucepan and drop in butter. When butter has melted, remove pot from heat and add flour immediately. Stir with wooden spoon until soft ball forms.
  • Put pot back over medium heat to dry out paste. Cook 4 to 5 minutes, stirring constantly. Thin crust will form on bottom of pot; do not scrape it up. After 4 or 5 minutes dough should not stick to fingers when pinched. Remove from heat.
  • Add eggs, one by one, incorporating each thoroughly. Sprinkle in all but 2 tablespoons of cheese.
  • Butter a cake mold with center tube or a regular cake pan. Using large soup spoon, remove pieces of dough and, using another spoon, drop around rim of dish. Small space should remain in between each for expansion. Sprinkle remaining cheese over dough. Bake 30 minutes.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 29 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 17 grams, Sodium 428 milligrams, Sugar 0 grams, TransFat 1 gram

GOUGèRES



Gougères image

These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes about 30

Number Of Ingredients 8

1/2 cup water, plus more if needed
1/2 stick unsalted butter
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs, plus 1 egg yolk for brushing
1 ounce Parmesan cheese, grated (1/4 cup)
2 ounces Gruyere cheese, coarsely grated (3/4 cup)

Steps:

  • Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
  • Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
  • Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.

GOUGERE



Gougere image

This recipe, a Florence Fabricant classic, came to The Times in 1983. It is "one of those minor miracles, like a souffle, made possible only by eggs," she writes. Serve these cheesy, airy bites as an hors d'oeuvre, or take Florence's suggestion and pair them with a soup or baked ham - or fill them with softly scrambled eggs. Either way, they're sure to please even the pickiest guests.

Provided by Florence Fabricant

Categories     brunch, side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup water
1 teaspoon salt
1 stick butter
1 cup sifted flour
4 eggs
1 cup finely shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees. Butter a nine-inch flan ring or a cake tin that has a removable bottom.
  • Combine water, salt and butter in a saucepan. Simmer until the butter melts, then bring to a boil. Remove from heat and add the flour all at once. Beat vigorously with a wooden spoon until the paste is smooth and leaves the sides of the pan. Place over low heat and cook, stirring, until the mixture begins to film the bottom of the pan.
  • Remove from heat and beat in the eggs one at a time, beating well to thoroughly incorporate each. (The paste can be put into the bowl of a food processor and the eggs added one at a time and processed with the steel blade until blended.)
  • Transfer paste to a mixing bowl and add the remaining ingredients. Spoon rounded tablespoons of this mixture close together in a ring inside the cake ring or flan ring. Place in the middle of the oven and bake for about one hour, until the gougere is brown and firm to the touch. Cool briefly and serve.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 12 grams, Sodium 237 milligrams, Sugar 0 grams, TransFat 0 grams

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