GOUJERE Meaning and
Definition
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Gougère is a French culinary term that refers to a type of savory choux pastry typically made with cheese. It is a popular French dish that originated in the Burgundy region. The word "gougère" is derived from the French verb "gouger," which means "to scoop out."
Gougères are made by combining flour, water, eggs, butter, and grated cheese, traditionally Gruyère or Comté cheese. The dough is first cooked over the stovetop, then incorporated with beaten eggs and cheese. The resulting mixture is then piped or spooned into little mounds on a baking sheet and baked until puffed up and golden brown. The combination of steam and heat causes the dough to rise and creates a light, airy interior with a crisp exterior.
These delightful, bite-sized pastries are often served as an appetizer or a cocktail snack. Their flavor is rich and cheesy, with a hint of saltiness from the cheese. Gougères can be enjoyed warm or at room temperature. They are versatile and can be served plain or filled with various ingredients such as herbs, mushrooms, ham, or even seafood.
Gougères are a staple in French cuisine, often featured in celebratory events such as weddings or holiday gatherings. They are praised for their delicate texture, cheesy taste, and the elegant touch they add to any meal.
Common Misspellings for GOUJERE
- foujere
- voujere
- boujere
- youjere
- toujere
- giujere
- gkujere
- glujere
- gpujere
- g0ujere
- g9ujere
- goyjere
- gohjere
- gojjere
- goijere
- go8jere
- go7jere
- gounere
- goumere
- Goujera
Etymology of GOUJERE
The word "gougère" comes from the French language. Its etymology can be traced back to the Old French word "gouge", which means "throat" or "gullet". This term was used to describe a throat-like or gullet-like opening, which the gougères were thought to resemble due to their hollow and puffed shape. The suffix "-ère" is a common ending used in French to designate something as belonging to a certain category or being made from a particular ingredient. Hence, "gougère" refers to a small pastry made with choux dough and typically stuffed with cheese.
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