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GougereauFromageThis choux pastry ring with a cheese filling originated in Burgundy, France. It is often served hot as a first course, but can also be served, thinly sliced, as an appetiser.


serves totaltime preptime cookingtime
1 pie 45 minutes 15 minutes 30 minutes


{tab Ingredients}

  • 125 grams Butter, unsalted
  • 125 grams Plain Flour
  • 1 teaspoon Salt
  • 4 medium Eggs
  • 125 grams Gruyère Cheese
  • Egg & Milk, for glazing

{tab Instructions}

  1. Put 150 ml of water in a heavy-based saucepan and add the butter, cut into small knobs.
  2. Sift the flour and salt.
  3. Place the pan of water and butter over gentle heat, as soon as the butter has melted bring the contents to a brisk boil.
  4. Quickly tip in all the flour and, with a wooden spoon, beat for 1 minute over moderate heat until all ingredient are thoroughly blended.
  5. Draw the pan off the heat and continue to beat well for about 5 minutes or until the mixture leaves the sides of the pan clean.
  6. Beat in the eggs, one at a time, blending each thoroughly before adding the next.
  7. When ready, the pastry should be smooth and glossy, and stiff enough to hold its shape when piped.
  8. Grate the cheese and beat all but 25 grams into the choux pastry.
  9. Grease and lightly flour a baking tray, trace a circle about 20.3 cm across it.
  10. Fit a large nylon piping bag with a 2.5 cm plain nozzle and fill the bag with the pastry.
  11. Pipe a circle of the choux pastry on to the tray, following the guide line, if necessary, pipe a second layer on top or alongside the first to use up all the pastry.
  12. Brush the surface with a lightly beaten egg mixed with a little milk, sprinkle with the remaining cheese.
  13. Place in the centre of a pre-heated oven and bake for 30 minutes at 220˚C.
  14. Lift from the baking tray on to a plate, and serve hot, cut in slices.


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