Gougères

Gourgères

This recipe for Gougères, or French cheese puffs, was recommended by The Smitten, one of my favorite bloggers. Her picture of them looked so good, I couldn’t wait to make them.

I decided to make them while our very dear friends Tonya and David were visiting, along with their children Anna and John David. Anna, who is four, wanted to help me cook. So, I must give her credit for helping me make these. She was most helpful.

They actually proved to be simpler than I had first thought. After the milk, butter, etc. came to a boil, I removed it from the stovetop and added in the flour, which incorporated very well. From there, my food processor did most of the work.

This type of dough is called a choux, or pate a choux. It’s also used to make cream puffs, eclairs, and profiteroles. The pastries puff up, making them light on the inside.

I baked them the recommended time of 30 minutes. Next time, though, I think I’ll cut that back a few minutes. The bottoms browned a bit more than I would have liked them to.

I cannot, however, complain about the taste. Wow, are these ever good! I used Gruyère cheese, since that was basically my store’s only choice for Swiss. I served them before and during dinner, and everyone (except Anna who thought the flavor was too strong) thought they were wonderful. They are good warm or at room temperature. I think these will turn up on my menu many times in the future.

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