Gougère

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Gougère
Gruyère Cheese Gougères.jpg
Gruyère cheese gougères
Type Choux pastry
Place of origin France
Main ingredients Choux pastry, cheese (usually Gruyère, Comté, or Emmental)
Cookbook:Gougère  Gougère

A gougère (pronounced: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler,[1][2] but there are many variants using other cheeses or other ingredients.

Inside a gougère

Gougères are said to come from Burgundy, Yonne, specifically Tonnerre.[3]

Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.

In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

History[edit]

In the eighteenth and nineteenth-century, gougères were sometimes made of choux pastry, but sometimes apparently just of cheese, eggs, and breadcrumbs.[4] The presentation was usually a flat circle, neither a sphere nor a ring.[5][6]

Earlier forms of gougère were more a stew than a pastry, including herbs, bacon, eggs, cheese, spices, and meat mixed with an animal's blood, and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday.[7] But it was also attested in Auxerre (Burgundy) in the 19th century under the name gouere.[8]

Name[edit]

The word gougère was formerly spelled gouiere, gouyere,[9] goïère, goyère, or gouyère.[4] The modern spelling appears to date from the 18th century.[9]

The ultimate origin of the word is unknown.

See also[edit]

References[edit]

  1. ^ Daniel Young, The Bistros, Brasseries, and Wine Bars of Paris, p. 20 [1] ISBN 0-06-059073-4
  2. ^ Larousse Gastronomique, 1988 edition, 2001 translation ISBN 0-609-60971-8
  3. ^ Larousse Gastronomique, 1st edition
  4. ^ a b Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 1872, s.v. gougère, though this may be an error
  5. ^ Noël Chomel, Dictionnaire Oeconomique: Contenant Divers Moyens D'Augmenter Son Bien, Et De Conserver Sa Santé Google Books
  6. ^ Prudence Boissière, Dictionnaire analogique de la langue française: répertoire complet des mots par les idées et des idées par les mots, 1862 Google Books
  7. ^ Frédéric Eugène Godefroy, Dictionnaire de l'ancienne langue française et de tous ses dialectes du ixe au xve siècle, 1885 Google Books
  8. ^ Jean-Baptiste de La Curne, Dictionnaire historique de l'ancien langage françois, 1879 Google Books
  9. ^ a b Trésor de la langue française, s.v. gougère