Monday, 8 February 2016



The French know how to take a simple recipe and make it exquisite. Choux Pastry which is a base of the famous Eclairs and the beautifully elegant Croquembouche is a favourite world wide.

Gouge`re the distant cousin is less known but equally delicious. Pronounced goo -jheir, it is a cheesy choux pastry. Origins of this delicacy are from Burgundy (post 18th Century) and particularly from the communes of Tonnerre on the bank of the river Yonne where these are served on wine tasting excursions. I can imagine why; the savoury fluffy balls of lightly cheesy goodness are perfect to cleanse the palate between different wines. Sounds perfect!

Often served as warm appetisers with umpteen combinations of fillings it is a versatile filler for the artistic creative chef. 

These gouge`res are often put together in the form of a ring which is then baked and slit horizontally to fill with meats, cheese, fish, mushrooms etc, served family style as one piece.
It can also be piped into a baking dish directly for your ease.


1/2 cup salted butter
1 cup water
1 cup sifted all purpose flour
1/4 tsp salt
4 eggs
1 cup grated Gruye`re cheese

In a pan heat on a low flame, the butter and water. Add the flour and salt. Mix well, it should make a roux. Cook for a minute or two. Cool for 5 minutes.

Pour the mixture into a food processor and with the machine running add 4 eggs one at a time allowing it to process and give a sheen to the mixture.Add all of the cheese and allow to run for 30 seconds until just mixed.

Pipe the eclairs with a piping bag on a greased baking tray or lay out a sheet of parchment paper instead.
Bake in a preheated oven of 375F/190C degrees for 20 minutes and then on 350/175C for another 20 minutes until well baked through.

Will make 36 Gouge`res.


Any kind of sharp cheddar cheese will work well in this recipe. Mimolette is a French cheddar which is a deep orange and leaves a wonderful colour to the Gouge`re when prepared. Swiss and French Gruye`re is one of the finest to use for taste and texture.
North Americans prefer to add Parmesan to their choice of cheese.

Jalapeno Cheese Filling

For more amazing French Bistro Food recipes click
Niloufer's Kitchen: French Bistro

For my published cookbook The Art of Parsi Cooking; reviving an ancient cuisine click here.

Photo courtesy Sheriar Hirjikaka

1 comment:

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