A gougère, in French cuisine, is a savory choux pastry with cheese. French cuisine is a style of cooking derived from the nation of France. thumb|right|180px|Mixing choux pastry dough for [[beignet]]s thumb|right|120px|Piping out the dough for [[beignet]]s Chou(x pastry, paste, or dough Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Grated cheese may be mixed into the batter, cubes of cheese may be pushed into the top, or both. Gougères are sometimes called cheese puffs in English.
Gougères can be made as small, finger-sized pastries, or filled with ingredients such as mushrooms, beef, or ham. A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source In the latter case, the gougère is usually made using a ring or pie tin. Traditionally, gougères are made with Gruyère, but other cheeses are sometimes used. Gruyère (Groo-Yair is a hard yellow Cheese made from cow's Milk, named after the town of Gruyères in Switzerland, and made Gougère is a specialty of the Burgundy region. Burgundy (Bourgogne Burgund is a region historically situated in modern-day France and Switzerland, inhabited in turn by Celts ( Gauls)
See also
External link
- Recipe, in the New York Times
- Successful Gougères - step-by-step recipe in pictures
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic