Beaufort gougères

gougeres-beaufort
Preparation time
20 min
Cooking time
25 min

Some history

Beaufort has had both an AOC and an AOP since 1996. It is produced in the Beaufortain, Tarentaise and Maurienne valleys, and in one area of Le Val d'Arly.

Ingredients for 10 people

  • 150 g grated Beaufort
  • 100 g Parmesan
  • 75 g butter
  • 150 g flour
  • 1/4 litre water
  • 4 eggs
  • Black pepper
  • 1 pinch of salt

Preparation

Prepare a chou dough by heating the butter, water and salt in a pot. Bring to a boil. Remove from the heat and add the flour all at once, stirring briskly with a spatula. Return to the heat and dry the dough until it detaches from the edges of the pot. Remove from the heat and let cool down.
Incorporate the 4 eggs one by one, mixing well with the spatula. Add the grated Beaufort and Parmesan to the dough. Shape it into little domes on a baking sheet covered with baking paper.

Bake at 180°C/356°F for 25 mns.



Wine suggestion

Apremont, Guillaume Pin (white)
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