For Things Wot I Made Then Ate
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, but there are many variants using other cheeses or other ingredients.
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.Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.
In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.
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