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Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before.
I took this recipe from Auguste Escoffier famous book
The Gougere Bourgignonne is filled with cheese and shaped as a crown, but to make it easier to serve I made separate buns.
The choux pastry is mixed with 1/2 cup of gruyere cheese shredded and some sprinkled on top.
They are nice and soft and you can fill them with a mix of cream cheese and herbs, but I prefer to keep it simple and serve them as they are.
Don’t be intimidated by the Choux pastry, you will find below a step by step video on how to make it.
To pipe my buns I use Cotton Thermo Standard Pastry Bag Cotton Thermo Standard Pastry Bag and you can find my affiliate link here.
For more of my favorite cooking and baking utensil, you can go HERE
Since the dough requires a lot of stirring I recommend those wooden spoons with easy handles:
This recipe was published in a video proposing 3 Spring Starters for a buffet with step by step organized cooking planning. You can find the video below.
These are the starters featured:
I was inspired by my visit to Auguste Escoffier Museum in Villeneuve Loubet and if you want to see the video you can find it HERE
Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.
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Cheese Gougère Bourguignonne
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 1/2 cup grated Gruyere cheese
- 3 to 4 egg
- 1 tsp salt
- Bring to boil butter and water
- Remove from the fire
- Gradually add sifted flour
- Once the dough is smooth return to heat until it dries
- Keep stirring until the dough forms a ball and separates from the pan
- Remove from the fire and let it cool down so the eggs will not cook when added
- Beat 3 eggs
- Add the eggs gradually stirring each time until combined
- Add the eggs until the dough drops off the spoon when shaken. Keep the remaining egg mixture for later.
- Add the grated cheese
- Fill the dough into a piping bag
- Add 1 egg to the remaining egg mixture to make an egg wash
- Pipe the choux
- Brush with the egg wash
- Bake for 20 minutes at 200 C
- Serve warm