To drink an aperitif in France is a real tradition. To serve a Burgurdian apéritif, invite your best friends and offer them a glass of Chablis or a Kir with gougères, best described as a bite-size savoury profiterole. Complete the table with some cheeses like Époisses or goats cheese and delicious regional charcuterie like Jambon du Morvan (Morvan dried ham).
If you want to be recognized as a dedicated Burgundian aficionado, don’t buy the gougères, make them yourself. It is really simple, and you will make a great impression on your guests.
(a variation of the basic pâte à choux – makes about 18)
½ teaspoon salt
100 g butter
150 g flour
125 g Emmental cheese
salt and pepper
Put 25 cl water in a saucepan with the salt and 75 g of the butter. Boil the mixture.
Stop the heat and add the flour in one go, mix energetically with a wooden spoon. The mixture must form a ball.
Then add the eggs one by one and the Emmental cheese just after.
Add just a little bit of nutmeg, salt and pepper.
Spread the rest of the butter on a oven tray and dispose small pastry balls on it.
Mix the last egg with a spoon of water, and brush on the balls before putting them in the oven where they will stay 25 mn, the first 5 mn with the door of the oven opened.
Photo: CC FXcuisine/wikimedia