{"id":14548,"date":"2020-05-13T03:53:42","date_gmt":"2020-05-13T02:53:42","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/13\/gougeres-von-alain-ducasse-delicious-french-finger-food\/"},"modified":"2024-10-24T17:15:56","modified_gmt":"2024-10-24T09:15:56","slug":"gougeres-von-alain-ducasse-delicious-french-finger-food","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/13\/gougeres-von-alain-ducasse-delicious-french-finger-food\/","title":{"rendered":"Goug\u00e8res von Alain Ducasse – Delicious French Finger-food"},"content":{"rendered":"

So, jetzt komme ich dazu, ein wenig von unserer Urlaubsreise zu berichten. 
Vor vielen, vielen Jahren, als wir noch jung und knackig waren, da waren wir mehrmals mit Freunden auf Hausbooten, um die Kanaele Frankreichs abzureisen. Wir haben dann alle unsere Studien abgeschlossen, das Berufsleben begonnen, Familien gegruendet und uns hat’s dann nach Hong Kong vertrieben. Doch mit unseren Freunden haben wir den Kontakt nicht verloren und so kam die Idee auf, doch so eine Kanalbootreise zu wiederholen. 
Das haben wir auch gemacht! Es war so lustig, wir 4 Ehepaare verstanden uns wunderbar und ich habe diese Reise wirklich sehr genossen. Dabei haben wir natuerlich auch geschlemmt. Goug\u00e8res sind kleine Windbeutel, die mit Comt\u00e9 oder Gruyere gemacht werden. Im 18. JH wurden die Goug\u00e8res aus Brandteig gemacht, aber manchmal kriegte man auch welche aus Kaese, Eier und Brotbroesel. Diese waren dann aber ein flaches Rondel. 
\u200bDas Rezept ist von Alain Ducasse<\/a> und ist ganz einfach zu machen. Und so denke ich, passt es hervorragend zur Kulinarischen Weltreise<\/a> von Volkermampft, die diesen Monat nach Frankreich reist!<\/p>\n

************<\/p>\n

Now I have some time to tell you about our travels. Many, many years ago, when we were young and crisp, we went with a houseboat on the canals of France with some of our friends. We finished then our studies, found jobs, founded families and we left for Hong Kong. But we stayed in contact with our friends and we decided to repeat such a canal boat adventure. That’s what we did!<\/em>
It was a lot of fun! 4 couples together on two houseboats, we were laughing all the time! And of course, being in France, we ate delicious food! Goug\u00e8res are made with choux pastry and Comt\u00e9 or Gruyere cheese. In the eighteenth and nineteenth century, goug\u00e8res were sometimes made of choux pastry, but sometimes apparently just of cheese, eggs, and breadcrumbs. The presentation was usually a flat circle.<\/em>
This recipe is from Alain Ducasse<\/a> and very simple to make. And so I thought this recipe is perfect for our culinary world travel of Volkermampft,<\/a> which travels to France this month!<\/em><\/p>\n\n\n

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Fuer ca 30 Stueck:
\u200b125 ml Wasser
125 ml Milch
120 g Butter
1 grosse Prise Salz
150 g Mehl
4 grosse Eier
100 g geriebener Comt\u00e9 oder Gruyere Kaese und etwas dazu zum darueber streuen
\u200betwas Pfeffer und Muskatnuss<\/p>\n

Das Wasser und die Milch mit dem Salz in einen Topf geben und aufwaermen, die Butter darin schmelzen, dann zum Kochen bringen. Das Mehl zugeben und mit einer Holzkelle fest verruehren. Erst flockt der Teig, doch nach Kurzem wird er zu einem grossen Klumpen, der sich leicht vom Topf loest. (siehe die zwei ersten Bilder unten) Dann den Teigklumpen in eine Schuessel geben und 1 Minute kuehlen lassen. Nun ein Ei nach dem Anderen in die Masse schlagen. Immer erst das naechste zugeben, wenn das erste ganz eingearbeitet ist. Etwas Pfeffer und Muskat und den geriebenen Kaese dazu mischen. Den Teig in einen Spritzbeutel fuellen, dazu eine moeglichst offene Tuelle nehmen (ich habe meinen ganz entfernt) Kleine Haeufchen auf ein mit Backpapier ausgelegtes Backblech spritzen. Diese mit geriebenem Kaese bestreuen. Die Goug\u00e8res im vorgeheitzten Ofen bei 200 C Grad ca 18 Minuten backen. Die Goug\u00e8res schmecken warm am Besten. Man kann sie aber gut vorbereiten und im Kuehlschrank oder im Tiefkuehler lagern. Kurz vor dem Servieren aufwaermen. <\/p>\n

************<\/p>\n

For approx. 30 pieces:<\/em>
\u200b125 ml Water<\/em>
125 ml Milk<\/em>
120 g Butter<\/em>
1 big Pinch of Salt<\/em>
150 g Flour<\/em>
4 large Eggs<\/em>
100 g grated Comt\u00e9 or Gruyere Cheese and some more to sprinkle on<\/em>
some Pepper and Nutmeg<\/em><\/p>\n

Heat the milk, water and salt in a pan, add the butter and bring to a boil. Add the flour and mix with a wooden spoon until a smooth dough forms. First the dough will be all flaky but it will get together quickly if you mix well. The dough has to be pulling off the walls of the pan. (see the two first pictures) Now put the dough into a bowl and let cool for 1 minute. <\/em>
Now add one egg and beat it into the dough, again the dough will flake, but keep on beating it in, it will work. Only after having incorporated the egg, add the next one. Add some pepper, nutmeg and the grated cheese, beat it in. Fill the dough into a piping bag with an open tulle. (I didn’t add one) <\/em>
Pipe small heaps onto a baking paper on a baking tray. Sprinkle with grated cheese. Bake the Goug\u00e8res in the preheated oven at 200 C for 18 minutes.<\/em>
The Goug\u00e8res taste best still warm. You can prepare them, bake them and store them in the fridge or freezer. Just heat them up before serving.<\/em><\/p>\n\n\n

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Franzoesische Rezepte auf meinem Blog:
French recipes on my blog:<\/em><\/p>\n

Schokolade Madeleines<\/a>
Coq a l’Orange<\/a>
Herbstlicher Flammkuchen<\/a> 
Boeuf Bourguignon<\/a>
Elsaesser Flammkuchen<\/a>
Rosmarin-Kaese Mini-Gugelhoepfchen<\/a><\/p>\n\n\n

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Hier sind alle Links zu meinen Mitreisenden!<\/p>\n

Pane-Bistecca:\u00a0Os a Moelle au Boeuf\u00a0<\/a>und:\u00a0Vanilla Caramel Madeleines\u00a0<\/a>und:\u00a0Gougeres von Alain Ducasse und <\/a>Vanilla Souffle<\/a> und <\/a>Rhabarber Tarte Tatin<\/a><\/p>\n

Brittas Kochbuch:\u00a0Coq au Riesling\u00a0<\/a>und:\u00a0Quiche Lorraine<\/a>\u00a0und:\u00a0Axoa de canard d\u2019Espelette<\/a> und: Couquettes\u00a0<\/a><\/p>\n

SilverTravellers:\u00a0Gulasch mit Pilzen und Rotwein<\/a><\/p>\n

magenkratzerl:\u00a0Gefuellte Artischocken\u00a0<\/a>und:\u00a0Kouign Patates \u2013 Bretonische Kartoffel-Kaeseplaetzchen <\/a>und Galette mit Sardinen und eingelegten Zitronen<\/a><\/p>\n

Mein wunderbares Chaos:\u00a0Canneles Bordelais\u00a0<\/a>und:\u00a0Tarte Dijon<\/a>\u00a0und:\u00a0Pain Brie<\/a>\u00a0<\/p>\n

Kuechenlatein:\u00a0Poilane \u2013 The secret of the world-famous bread bakery\u00a0<\/a>und:\u00a0Sauerteigbrot im Poilane Stil\u00a0<\/a>und:\u00a0Tartine for\u2019Bon<\/a>\u00a0und:\u00a0Strassburger Zwiebelsuppe<\/a>\u00a0und:\u00a0Kastenbrot mit Pfeffer und der perfekte Toast\u00a0<\/a>und: Orgeat Sirup <\/a>und: Le Mauresque und andere franzoesische Aperitifs<\/a><\/p>\n

Volkermampft:\u00a0Pain au cafe \u2013 Espresso Brot\u00a0<\/a>und:\u00a0Boeuf Bourguignon <\/a>und: le Pain au Levain<\/a> und Bouillabaisse a la Marseille<\/a> und Pain Marette<\/a>\u00a0<\/p>\n

Backmaedchen 1967:\u00a0Clafoutis \u2013 Franzoesischer Kirschauflauf\u00a0<\/a>und:\u00a0Eclairs mit Creme patissiere<\/a><\/p>\n

zunehmend wild:\u00a0Mousse au Chocolat mit Sanddorn-Honig<\/a><\/p>\n

Brotwein:\u00a0Franzoesisches Baguette<\/a> und: Franzoesisches Landbrot mit Sauerteig<\/a> und: Crepe Grundteig fuer Teig und Crepes Suzette<\/a> und Galette Bretonne<\/a>\u00a0<\/p>\n

Zimtkringel:\u00a0Tarte Bourdaloue aux poires et frangipane<\/a>\u00a0<\/p>\n

Moereneck:\u00a0Creme Caramel<\/a>\u00a0<\/p>\n

Chili and Ciabatta:\u00a0Fondant au Chocolate<\/a>\u00a0und:\u00a0Le Broufado \u2013 Schmorfleisch aus der Camargue<\/a>\u00a0und:\u00a0Chinoise Alsacien<\/a> und: Koeniginpastetchen mit Kalbsbries und Morcheln<\/a>\u00a0<\/p>\n

Salon Matilda: Macha Macarons<\/a><\/p>\n

Kuechenmomente: Cake Marbre Framboise<\/a> und: Financiers aux Myrtilles\u00a0<\/a><\/p>\n

Liebe und Kochen: Eclairs au Chocolat<\/a><\/p>\n

Fraenkische Tapas: Tarte Tatin<\/a><\/p>\n

Turbohausfrau: Radieschenblaettersuppe<\/a><\/p>\n

Salzig, suess und lecker: Bretonische Vorspeisen aus Concarneau<\/a>\u00a0<\/p>\n

Helden der Vorzeit: Gateau Reine de Saba<\/a><\/p>\n

Kaffeebohne: Zwiebel Tarte<\/a><\/p>\n

Coffee2stay: Gateau de nuage aux fraises <\/a>und: Franzoesisches Kaesesouffle<\/a><\/p>\n

Tanz auf der Tomate: Le Croque Monsieur<\/a><\/p>\n

Tanjas Bunte Welt: Franzoesische Crepe Suzette<\/a><\/p>\n

Go on Travel: Eclair Rezept<\/a><\/p>\n\n\n

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So, jetzt komme ich dazu, ein wenig von unserer Urlaubsreise zu berichten. Vor vielen, vielen Jahren, als wir noch jung und knackig waren,…<\/p>\n","protected":false},"author":5,"featured_media":161799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,143,85,1280,136,288,235,21,177,293,33,64],"tags":[170,138,289,25,179],"class_list":{"0":"post-14548","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-salty-pastry","11":"category-eggs","12":"category-europa","13":"category-finger-food","14":"category-frankreich","15":"category-baked-goods","16":"category-cheese","17":"category-pastries","18":"category-copycat-baking","19":"category-snack","20":"category-starters","21":"tag-deftiges-geback","22":"tag-finger-food","23":"tag-france","24":"tag-kaese","25":"tag-pastries","26":"post_format-post-format-gallery"},"yoast_head":"\nGoug\u00e8res von Alain Ducasse - 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