Gougère is something like cream puff pastry, only not.
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:
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.
The 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.
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.