Recipe: Goyère with Maroilles

Name: Goyère with Maroilles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 beautiful farmhouse maroilles cheese; 4 large whole eggs; 1 dl full-fat milk; 0.5 oz (15 g) baker's yeast; 8 oz (230 g) sifted flour; 2.8 oz (80 g) melted farmhouse butter; 1 dl liquid cream 30 %; 0.4 oz (10 g) salt; 0.7 oz (20 g) brown caster sugar; a pinch of nutmeg

By chef patrick Asfaux 4.4/5 (5 reviews)

Prep 20 min

Cook 30 min

Total 50 min

Servings 6 serv.

Goyère is a thick, leavened dough, almost like brioche, topped with crushed maroilles. The trick is not to add the cheese too early and watch it collapse in the oven. Wait until the dough has doubled in volume on the oven door, then spread the cheese cream on top. Thirty minutes later, it's ready.

Ingredients for 6 servings

Adjust for

servings

1 beautiful farmhouse maroilles cheese
4 large whole eggs
1 dl full-fat milk
0.5 oz (15 g) baker's yeast
8 oz (230 g) sifted flour
2.8 oz (80 g) melted farmhouse butter
1 dl liquid cream 30 %
0.4 oz (10 g) salt
0.7 oz (20 g) brown caster sugar
a pinch of nutmeg

Step-by-step directions

1 In a large bowl, pour the flour and make a well in the center. Add the salt, pinch of nutmeg, and caster sugar, then the yeast dissolved in warm milk. Add the 2 eggs beaten as for an omelette, then the melted butter. Mix well by hand and pour the dough into a fairly tall baking tin (tourtière).

2 Heat your oven to 355°F (180 °C) (gas mark 6). Once it reaches temperature, open the oven door and place your tin on the open door or in front of the oven. The dough should double in volume.

3 Meanwhile, peel your maroilles and crush it with a fork. Mix it with the remaining 2 eggs, then add the cream and season with pepper (no salt). The mixture should have the consistency of a soft paste. Once your dough has risen nicely, spread this maroilles cream on top and bake in the oven for about 30 minutes.

4 Serve your goyère with maroilles straight from the oven with a good green salad or chicory, and it's even better if you can find some dandelion greens.

A chef's advice

Don't stir the dough with a spoon like you're making mousse. Use your hand, really get in there, knead it gently. The yeast needs structure. And when you spread the maroilles on top, the dough must be hot and puffed up, not lukewarm. The moisture from the cheese will finish cooking it, not the other way around.