Chicken and mushroom gougere

    1 hour 10 min

    A gougere is a French choux pastry with cheese. This one served with chicken in a creamy sauce with mushrooms.


    Buckinghamshire, England, UK
    12 people made this

    Serves: 4 

    • 80g (3 oz) plain flour
    • 1 pinch salt
    • 150ml (1/4 pt) water
    • 50g (2 oz) margarine
    • 2 eggs, beaten
    • 50g (2 oz) grated cheese of your choice - Gruyere, Emmental or Cheddar work well
    • vegetable oil
    • 250g (9 oz) skinless chicken breast fillets
    • 225g (8 oz) mushrooms, thickly sliced
    • 250g creme fraiche
    • 2 teaspoons wholegrain mustard
    • salt and pepper to taste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Heat oven to 200 C / Gas 6.
    2. Sieve the flour and salt into a bowl.
    3. Heat the water and margarine in a saucepan, and boil rapidly. Remove from heat, add the flour and salt and stir immediately with a wooden spoon until a ball of dough has been formed. Allow to cool.
    4. Add the eggs gradually and beat thoroughly each time. Beat in the cheese.
    5. Place the mixture into a dish, and bake for 40 minutes until risen, firm and golden brown.
    6. Heat oil in a large saucepan and brown chicken. Add mushrooms and saute, until mushrooms are shrunk and chicken is no longer pink in the middle.
    7. Stir in creme fraiche and mustard and heat. Season with salt and pepper to taste and spoon on top of the pastry. Serve hot.

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