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Gougère
Savory pastry puff with cheese From Wikipedia, the free encyclopedia
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A gougère (French: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler,[1][2] but there are many variants using other cheeses or other ingredients.
Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.[3]
Gougères can be made as small pastries, 3–4 cm (1–1+1⁄2 in) in diameter; aperitif gougères, 10–12 cm (4–4+1⁄2 in); individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.
In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.
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History
While the term currently refers specifically to savory choux pastries, eighteenth and nineteenth century records suggest that it was once an umbrella term for a number of preparations, some composed of just cheese, eggs, and breadcrumbs.[4] The presentation was usually a flat circle, neither a sphere nor a ring.[5][6]
Earlier forms of gougère were more a stew than a pastry, including herbs, bacon, eggs, cheese, spices, and meat mixed with an animal's blood, and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday.[7] But it was also attested in Auxerre (Burgundy) in the 19th century under the name gouere.[8]
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Name
The word gougère was formerly spelled gouiere, gouyere,[9] goïère, goyère, or gouyère.[4] The modern spelling appears to date from the 18th century.[9]
The ultimate origin of the word is unknown.
See also
References
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