It was in 1571, 30 years after the discovery of choux pastry by Catherine de Medici's pastry chef, that the salted version was invented: the gougère was born! And it is to Louis Pyneau and Jean Prunutz, two Burgundian roasters working in the Yonne that we owe this discovery. Today, Pyneau Prunutz wishes to honour them by reinventing the gougère without ever forgetting its original region, Burgundy.
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