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:
1 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.
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.
I 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
Jane
March 26, 2014 at 9:05amOnce 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.
Marian Allen
March 26, 2014 at 9:32amAbsolutely make this, Jane! And it doesn’t HAVE to be meatless, either. ~grin~
Cairn Rodrigues
March 26, 2014 at 10:48amI haven’t made that since culinary school! Looks yummy though.
Marian Allen
March 26, 2014 at 10:50amIt was, Cairn! I don’t know why I don’t make it more often. 🙂
Holly Jahangiri
March 26, 2014 at 2:46pmSounds delicious – I’ll have to try this one!
Marian Allen
March 26, 2014 at 4:12pmI 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.
David Ryan
March 27, 2014 at 1:49amDoes it taste good? It looks like it tastes good.
Marian Allen
March 27, 2014 at 8:39amI tastes WONDERFUL, David! You can add any kind of mustard and any kind of cheese and any kind of veg/meat combination, so its variations are endless. 🙂