Gougères

Dish information

Gougères, delightful savory cheese puffs, hail from the Burgundy region of France, where they are a beloved appetizer or snack. These light, airy pastries are made from choux dough, enriched with grated cheese, most traditionally Comté or Gruyère, although variations exist. Their origins can be traced back to the 16th century, with the choux pastry itself being perfected by pastry chefs like Marie-Antoine Carême in the early 19th century, who adapted it from earlier versions. Gougères were likely developed as a way to incorporate cheese into a pastry, perhaps starting as a simpler, rustic preparation by rural cooks before being refined. The name "gougère" is thought to derive from "gouge," referring to a scoop or ladle, possibly alluding to how the dough was portioned. They are typically served warm, making their cheesy aroma and melt-in-your-mouth texture irresistible. In Burgundy, they are often enjoyed alongside local white wines, embodying the region's convivial culinary spirit and its deep appreciation for both simple ingredients and skillful preparation.

Timeline

• 1500s

  Early forms of cheese pastries potentially existed in Burgundy.

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  1700s

  Choux pastry techniques begin to develop further in French baking.

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  1800s

  Marie-Antoine Carême refines choux pastry, laying the groundwork for modern gougères.

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  1850s

  Gougères become a recognized regional specialty of Burgundy.

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  1900s

  The dish gains popularity beyond Burgundy, appearing in French cookbooks and restaurants.

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  1950s

  Gougères become a sophisticated yet simple appetizer, widely served in bistros.

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  2000s

  Variations with different cheeses and herbs emerge, showcasing the versatility of the pastry.