Beaufort gougeres recipe
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.
- 150g grated Beaufort
- 100g Parmesan
- 75g butter
- 150g flour
- 1/4l water
- 4 eggs
- Black pepper
- ¼ tsp of salt
Prepare a chou dough by heating the butter, water and salt in a pan.
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 pan.
Remove from the heat and let it cool.
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 minutes.
The chef's trick
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.