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07 Sep 2011

gougere

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Categories: General Recipes
Author: Admin

gougere


gougere

This is a native of Burgundy where it enjoys a happy relationship with fine red wines. The basis of a gougere is a choux pastry flavoured with cheese. Choux pastry is easy to make but precision is paramount. Individual cheese puffs can be made from the
mixture but it is also used almost as a pie crust (but gooier and lighter) filled with a richly flavoured fillingŃin this case a ragout of mushrooms and game. This choux pastry is made with milk but you can replace it with water increasing the butter to l

125gflour
250ml milk
60g butter diced
1/2 tsp salt
4 eggs
80g diced gruyere cheese

Filling
1 onion chopped
40g butter
175g flatcap or shitake mushrooms chopped
40g flour
1/2 tbsp tomato puree
1 bay leaf
300ml game or chicken stock
2 tbsp marsala
250g cooked pheasant mallard or other game bird or chicken diced
salt and pepper
chopped parsley

To make the gougere itself sift the flour on to a piece of greaseproof paper.
Put the milk into a twolitrecapacity saucepan.
Add the butter and the salt
Bring to the boil but do not cover.
The butter should have completely melted as soon as it begins to bubble so draw the pan off the heat when it boils (if you leave it on the proportions of water to flour and egg will be altered as the water evapourates) and immediately tip in all the flour
Beat vigorously with a wooden spoon until the mixture is smooth and pulling away from the sides of the pan.
Return to the heat and beat for 3060 seconds longer to dry out.
It is ready when the dough comes cleanly away from the sides of the pan.
Draw off the heat.
Beat the eggs in one at a time.
When you get to the last egg break it into a bowl and beat separately then add gradually until the mixture is glossy and smooth and will just fall from the spoon.
You may not need all of the last egg.
Finally fold in the cheese
Butter a 2225cm ovenproof dish and spoon the choux pastry around the edge leaving a hole in the centre for the filling.
Bake at 200C/400F/Gas Mark 6 for 3040 minutes until puffed and nicely browned.
To make the filling fry the onion in the butter until tender.
Raise the heat and add the mushrooms.
Cook until they are tender and any liquid has evapourated.
Sprinkle over the flour and stir for one minute or so.
Gradually stir in the stock followed by the tomato paste.
Add the bay leaf marsala salt and pepper and bring to the boil.
Simmer for 10 to 15 minutes.
Stir in the pheasant and adjust seasoning.
Fill the gougere as soon as it comes out of the oven sprinkle wlth parsley

Serves 6


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gougere gougere 7 out of 10 based on 3 ratings. user reviews.


gougere game pheasan gougere

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