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A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler,〔Daniel Young, ''The Bistros, Brasseries, and Wine Bars of Paris'', p. 20 () ISBN 0-06-059073-4〕〔Larousse Gastronomique, 1988 edition, 2001 translation ISBN 0-609-60971-8〕 but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.〔''Larousse Gastronomique'', 1st edition〕 Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. ==History== In the eighteenth and nineteenth-century, gougères were sometimes made of choux pastry, but sometimes apparently just of cheese, eggs, and breadcrumbs.〔Pierre Larousse, ''Grand dictionnaire universel du XIXe siècle'', 1872, ''s.v.'' gougère, though this may be an error〕 The presentation was usually a flat circle, neither a sphere nor a ring.〔Noël Chomel, ''Dictionnaire Oeconomique: Contenant Divers Moyens D'Augmenter Son Bien, Et De Conserver Sa Santé'' (Google Books )〕〔Prudence Boissière, ''Dictionnaire analogique de la langue française: répertoire complet des mots par les idées et des idées par les mots'', 1862 (Google Books )〕 Earlier forms of gougère were more a stew than a pastry, including herbs, bacon, eggs, cheese, spices, and meat mixed with an animal's blood, and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday.〔Frédéric Eugène Godefroy, ''Dictionnaire de l'ancienne langue française et de tous ses dialectes du ixe au xve siècle'', 1885 (Google Books )〕 But it was also attested in Auxerre (Burgundy) in the 19th century under the name ''gouere''.〔Jean-Baptiste de La Curne, ''Dictionnaire historique de l'ancien langage françois'', 1879 (Google Books )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gougère」の詳細全文を読む スポンサード リンク
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