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GOUGERE

Prepare a savory cream puff pastry (refer to the recipe) adding pepper and a little nutmeg. Grate the cheese and fold it into the cream puff pastry. Blend thoroughly using a spatula. Butter and dust some flour on the oven sheet. Placing an upturned plate onto the sheet, draw a large circle. With a spoon, better still, with a pastry bag and 1/3 inch smooth tip, make a ring of cream pastry puffs the size of an egg, leaving 3/4 inch between each puff. Glaze with a beaten egg. Bake on medium (350 F), leaving the oven door slightly ajar for 5 minutes to let the steam evaporate. Close the oven and cook for 25 minutes. Turn the oven off, open the door and take the goug�re out after 4 to 5 minutes.
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For the cream puff pastry:
1 cup water
1 cup flour
3 1/2 oz butter
4 eggs
1 tsp salt
pepper, nutmeg
1 egg for glazing
5 1/4 oz grated swiss cheese
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30
mn
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25
mn
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Grate the cheese as you would grate carrots (little sticks). Serve with a white Arbois wine.
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Ile-de-France
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Appetizers
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Arbois
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