My Gougere Rises. Not A Line From Shakespeare.

Gougère is something like cream puff pastry, only not.

Okay.

Start with cream puff pastry, right, but then put some mustard and some cheese in it before you bake it.

The place I got the basics from put the pastry around the edge of a casserole dish and put veg in the middle, so that’s what I do.

GOUGÈRE PASTRY FOR TWO

  • 1/8 cup butter
  • 1/4 cup water

Bring to boil. Add:

  • 1/4 cup all-purpose flour
  • 1/8 tsp salt

Remove from heat, stirring until ball forms. Let rest 5 minutes, then add:

  • gougere begun1 egg
  • mustard
  • cheese

Stir until well blended. Dot pastry around the edge of a buttered casserole dish. fill the center with cooked veg. Top with more cheese. Bake at 375F for about an hour.

gougere cookedThe veg I used were mushrooms, celery, and onions. Cauliflower is very good in this dish. I used a blend of Romano, Parmesan, Asiago, and sharp cheddar cheese, and just a wee squirt of plain old bright yellow prepared American mustard.

At first, it looks like it’s just going to sit there. after about 45 minutes, it starts to rise and puff and brown, until the pastry comes up and sort of laps over the filling.

gougere on plateI expected this to last us two meals, but it didn’t. We scraped the dish and licked the spoon.

The side dish with it is shelly beans and potatoes, a favorite around here.

This Wiki says gougère can be baked like little buns, which also sounds delicious. I’ll have to try that some time. The dough is really quick and easy to make. Highly recommended.

A WRITING PROMPT FOR YOU: Food a character expected to last a certain amount of time doesn’t.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “My Gougere Rises. Not A Line From Shakespeare.

  1. Jane
    Twitter:

    March 26, 2014 at 9:05am

    Once more, here I am, guzzling down my oatmeal breakfast, when I have to read about some delicious something else Marian has whipped up.
    I totally see this dish in my future!! Thankee.

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    • Author

      Marian Allen
      Twitter:

      March 26, 2014 at 4:12pm

      I like it because it’s like a Disney movie. You know how there’s always that scene where it seems that All is Lost, and the puppy is dead and everything, and then SURPRISE the puppy is ALIVE? It’s like that. The pastry just sits there forEVer, and then, in the last fifteen minutes, it RISES and turns GOLDEN. It’s like the return of Aslan or something. Amazing.
      Marian Allen would love to share..Free ReadsMy Profile

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