Baked savory choux pastry made of pâte à choux mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but you can always use other hard cheese instead. I baked using emmental cheese and replace water with white wine. The alcohol will evaporate during baking. I baked these after I ate a crunchy one at one famous French restaurant in town.

Gougères are said to come from Burgundy, Yonne, specifically Tonnerre. You can make as a stand-alone, or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham, and normally they are usually made using a ring or pie tin. In Burgundy, they are normally served cold when tasting wine in cellars, but are also served warm as an appetizer.


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