October 1rst has arrived and so has the first post for the French Fridays with Dorie! I am so happy that it has finally begun! Dorie Greenspan chose the recipes for the month of October from her new book Around My French Table and all members of the FFwD must post about the weekly recipe!
Before I talk about this week's recipe, Gougères, I must confess that I was debating if I should join this group mainly because I never cook anything! I've always done the baking at my house, never prepared anything that had to do with meat or fish (except that one time when I made an Italian Wedding Soup... yum!!). But then this is the perfect opportunity for me to learn! I mean, I have to learn how to cook someday, and why not start with some delicious French meals!?
Making Gougères is similar to making profiteroles except that you mix in some grated Gruyère cheese (or Cheddar) before piping/spooning the dough. This was the first time I made pâte à choux and it was a lot easier than I expected!
I decided to top the mounds of dough with the remaining Gruyère I had left so they ended up with a nice golden color. In the past, I found Gruyère to be a very strong cheese but when baked, it is unbelievably good (plus your kitchen will have a delicious aroma)!
The Gougères are best eaten warm out of the oven because they are crispy on the outside. I found that they got soft after being stored in a container, but they get crispy again when warmed up!
I am one of those weird people who don't like wine or Champagne, but I can assume that these ''cheese puffs'' would pair well with a nice glass...?
4 comments:
Your gourgeres are beautiful and look delicious!
Wow, yours are perfectly shaped.
Thanks guys!
Nicole - I used a piping bag with a plain round tip to pipe them!
Beautiful gougeres! And I think they go perfectly with just about any beverage - including a frosty glass of ice water. :)
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