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Gougere Bourgignon

Russ Myers


Gougere is a light, ring shaped pastry with a delicate cheese flavor. It is native to the Burgundy region of France, from which comes many fine wines.
Traditionally, gougere is served at wine tastings to clear the palate between samplings.
It is equally enjoyable as an hors d'oeuvre at a holiday, cocktail party or afternoon tea.


★★★★★ 1 vote

15 Min
25 Min


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1 c
sifted all purpose flour
1/2 c
2 Tbsp
unsalted butter
1 tsp
1/4 c
grated gruye're cheese

How to Make Gougere Bourgignon


  • 1Measure flour and set aside.

    Put water, butter and salt into sauce pan

    Bring water to full rolling boil, letting butter melt completely

    Remove from heat

    Immediately add flour and mix thoroughly, using heavy wooden spoon
  • 2Beat two eggs; add gradually to flour mixture, beating well after addition.

    When mixture is well blended, put into pastry bag with medium plain tip.
  • 3Pipe mixture onto baking sheet, forming 6 inch circle.

    Pipe concentric second circle just slightly larger, touch first circle.

    Pipe third circle on top of first two circles, resting between them (As they bake, the three circles will fuse into one.
  • 4Beat third egg.

    Use pastry brush to gently brush some beaten egg on top circle.

    Sprinkle cheese over egg glazed surface

    Bake in preheated 425 F oven 25 minutes, or until puffed, golden and slightly dry.

    Serve warm or cool.

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About Gougere Bourgignon

Main Ingredient: Flour
Regional Style: French
Other Tag: Quick & Easy

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