Whee! I’m so excited to finally post today’s french fridays with Dorie recipe, gougeres! Not only is this my first foray into public blogging (only a chosen few have known about my blog until now), but I actually made the gougeres along with two other October ffwD recipes for one meal last Saturday!
What was the occasion for this three-in-one meal? Well, I have a friend (code name: Candelabra) interviewing for surgical oncology fellowships around the country, and one contender is Northwestern Memorial Hospital. Knowing this, I’m on a not-so-secret mission to lure her away from other fellowships (move over, Mayo Clinic!), so I decided to make her a home-cooked meal. But more importantly, she offered to take pictures of the food with her camera because the battery in my digital camera has since run out of power, and I can’t seem to find the charger. So, photo credits to her!
Onto the gougeres! I’ve been a huge fan of pâte à choux ever since a physics professor of mine told me how easy it was to make, pipe into swan shapes, and assemble with cream filling and chocolate sauce. Since then, I’ve made cream puffs for my sisters who always request “more cream” inside the puffs. However, they’ve requested this so much that their ideal version would contain all cream and no puff.
Anyway, these gougeres are the right balance of an eggy, cheesey inside and a crisp, cheesey outside. My friend Candelabra had the job of spooning out the puffs while I worked on other parts of the meal. The dough was baked in two batches, with the first batch being lighter in color, but still crisp, and the second batch being darker in color and very crisp. Both batches were delicious! Personally, the egginess of the cheese puff was more prominent with the lighter batch, and the cheesiness stood out more with the darker batch.
These cheese puffs were still great the next day after just a quick re-heat in the oven. They make a great, toasty snack. I’ll definitely be making these again. They’re extremely easy and quick. Though, I think I’ll try them with the fancier Gruyère cheese.
The gougeres recipe can be found in Dorie Greenspan’s cookbook Around My French Table: More Than 300 Recipes from My Home to Yours.