For the gougere itself (the pastry type is called "Pate a choux" in French) you will need:
150g plain flour
125g butter
300ml water
4 eggs, beaten
90g grated Gruyere or Emmental (Gruyere is much tastier)
1 TBSP milk
salt & pepper
Put the butter and water in a saucepan and heat until the butter has melted. Bring to the boil, tip in the flour all at once. Beat until the mixture becomes thick. Remove from the heat and continue to beat until the mixture is glossy and comes away from the sides of the saucepan.
Gradually beat in the eggs, and stir in 60g of the cheese. Season with salt & pepper.
Arrange the mixture in the shape of a crown on a baking tray or a big round ovenproof dish. Brush with milk and sprinkle the remaining cheese.
Bake in a hot preheated oven (200-220 degrees Celcius) for 30 minutes until golden and crisp with the filling in the centre of the crown. (see below)
Transfer onto a warm serving dish.
Filling 1: Mushroom and walnut
2 TBSP olive oil
1 chopped onion
225g sliced chestnut mushroom (tastier than ordinary mushrooms)
2 finely chopped garlic cloves
1 TBSP plain flour
150ml veg stock
85g chopped walnuts
2 TBSP chopped parsley
fry the onion with the oil, then add the mushrooms and garlic. Stir in the flour and cook, stirring, for 1 minute, then gradually stir in the stock. Bring to the boil and cook until thickened. Add 3/4 walnuts and the parsley. Season with salt and pepper.
Spoon the mixture in the middle of the gougere crown and sprinkle with the remaining walnuts. Bake as above.
Filling 2: Green vegetables
2 TBSP butter
2 TSP olive oil
2 leeks, shredded
225g green cabbage, finely shredded
125g beansprouts
1/2 TSP grated lime rind
1 TBSP lime juice
lime slices (to garnish)
Fry the leeks & cabbage with the butter and oil for 2 minutes. add the beansprouts, lime rind and juice and stir-fry for 1 minute. Season to taste.
Spoon in the centre of the crown and proceed as above.
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I have a preference for the mushroom one, as I find the cabbage and lime combination slightly bitter, but you might think otherwise? I am sure there are many recipes out there but I have tried only these two!
I think it is worth mentioning that the "pate a choux" is what is used to make chocolate eclair, except with no cheese, and no salt & pepper. The filling of a chocolate eclair would be a "creme patissiere" and the topping would be a simple chocolate icing. That is, for a proper French chocolate eclair. English chocolate eclairs have whipped cream inside instead of the chocolate creme patissiere. How outrageous!
Maybe I should actually try to make some one day.
