fbpx Beaufort gougeres recipe

Beaufort gougeres recipe

Origin : Alpes du Nord
Beaufort gougeres recipe
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

  • 150g grated Beaufort
  • 100g Parmesan
  • 75g butter
  • 150g flour
  • 1/4l water
  • 4 eggs
  • Black pepper
  • ¼ tsp of salt

Preparation

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.



Wine suggestion

Apremont, Guillaume Pin (white)
The chef's trick

The chef's trick

 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.

 

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