Everyone knows a Cream Puff when they see them. But do they? Have you ever bitten into a Cream Puff only to discover that it is savory and cheesy? If you have, then you have actually experienced a Gougère.
Gourgères are one of the best French pastries that few people know about. At least here in the U.S. Americans are far more knowledgeable about the sweet version Profiteroles otherwise known as Cream Puffs. Ah, the Profiterole. The light, slightly savory outer shell with a sweet cream filling. It bursts open when bitten adding a sexy messy "thing" to the whole experience.
It’s making you hungry, no?
Well, they’ve been making people hungry for over 500 years, but they aren’t originally from France. They are Italian (but don’t tell any French people that…they get cranky at the concept). It's true though. Catherine de Medici's Chef brought the technique for creating them to the French court in the 15th century. She actually brought a lot of culturally important icons of France along with her. Like ballet positions, and the architectural skills to build Chenonceaux. With Profiteroles, she kicked off a French craze that a century later turned into Gourgères in Burgundy. I mean, it had to be the French who added the cheese to this already marvelous concoction.
Traditionally, Gourgères are made with one of three cheeses: Comté, Gruyere, or Appenzeller. All are mountain cheeses from the border region with Switzerland and Italy. Today, it is also established that a good cheddar can be used thanks to the English and American influence on the dish. Other cheeses that are delicious in this pastry are Gouda, Chevre and Parmigiano-Reggiano. A blend of cheeses can also be used for more complexity.
While they may be light and airy, low in calories they are not. It’s not just the cheese in these lovely little dumplings. They are essentially butter, water and flour that have been heated as they are mixed together. Then the cheese is blended in after the dough has cooled a bit. Once totally cooled down, they are baked until they puff up and turn golden brown. My personal preference is when they are served still warm. However, they can be filled with beautiful concoctions if they are cooled down completely.
Whichever way you come across them. Try them. When done well, they are absolutely marvelous darling and totally addictive. Vive les Gourgères…or should I say Viva!
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