Hotel - Le Dracy - & Restaurant - La Garenne -

Le Dracy *** - HĂ´tel & Spa
4 Rue du Pressoir - 71640 Dracy Le Fort
TĂ©l. +33 (0)3 85 87 81 81

Restaurant - L"Escale -

71150 Remigny

Hotel & Restaurant - Le Vendangerot -

Le Vendangerot
6 place Sainte Marie
71150 RULLY
03 85 87 20 09
03 85 91 27 18

Hotel & Restaurant - Le Val d"Or -

Hôtellerie du Val d’Or
140 Grande Rue
71640 Mercurey
+33 3 85 49 23 85

Marie's recipe

Gougère recipe
Ingredients (for 25 small gougères)

10cl of water
50g of butter
100g of flour
3 to 4 eggs (depending of the size)
50g of shredded cheese
1 pinch of salt

Preparation :
Preheat the oven to 440ËšF.
Mix the water, the salt and the butter in a saucepan. Keep on high heat till it boils.
When the butter is completely melted, put away from the heater. Add the flour to the mix all at once while mixing fast with a wooden spatula.
Put back on the heater on high heat and keep mixing till the dough looks like a ball and shreds. This is called dry out.
Remove the saucepan from the heater.
Add the eggs one by one. You can tell that the dough is right when you stick your finger inside and the dough clearly sticks to it.
Add the cheese.
Make small balls with the dough and spread them on a oven plate covered with cooking paper.
Cook from 15 to 20mn.
Till the ball get a golden color.
To be serve during aperitif or with a salad. Pair with a white wine.

Bon Appetit !