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Gougeres

I love these little cheesy puffs and they are so simple to make. The recipe I used was Dorie Greenspan's Around My French Table. They are a delightful nibble with cocktails. I just don't know why I don't make them more often. They freeze well and can be warmed back up.

I did make one addition to the recipe. I added 1/4 tsp. of Cayenne to the batter. My husband said it was better and made a difference with it.

 
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  1. They are indeed so easy to make! I love to stuff them. Crab salad, curried chicken salad, ham and cheese etc. etc. They make great party appetizers.

    2 Replies
    1. re: ChervilGeorge

      I am very surprised that they aren't mentioned when folks ask for help with parties or apps.

      So delish, easy and versatile!!

      1. re: ChervilGeorge

        The first time I made them, it was this way - stuffed. Love.

      2. When "Around my French Table" was a COTM, this recipe was an absolute favorite of the entire group. I have added paprika before; but cayenne sounds like a lovely addition.

        12 Replies
          1. re: hotoynoodle

            I nearly used that. I was focused on the bite of the pepper, I am resolved to make these more often and I'll try the smoked paprika. I also thought about using garlic chives. I have them in abundance. Cheese and onion/garlic is always a good combo.

            1. re: Candy

              Oh yea. Chives of any sort would be wonderful in a gougeres. Must make some this weekend!

                1. re: smtucker

                  Alright.

                  I have a garden full of chives

                  And I love gougeres.

                  Thus this is what will be happening after golf on Sunday.

            2. re: smtucker

              in France, you occasionally find them with piment d'Espelette - a small hot pepper from the Basque region. Not terribly hot, but great flavor.

              1. re: sunshine842

                Those would be lovely! I have never bought them in this country. Should keep my eyes open.

                1. re: smtucker

                  Piment d'Espelette isn't overly easy to find in France, either -- it even has it's own AOC...but it's great when you do!

                  1. re: sunshine842

                    Oh, great idea: a friend brought me some piment d'Espelette from France, so I'm all set!

                    1. re: pine time

                      I will look on line for that. Maybe Amazon might have it

                      I just typed the name in and Market Hall Foods had it. It is now ordered.

                      1. re: Candy

                        Since the friend gave us a generous supply, we just used some on a pizza, too!

                  2. re: smtucker

                    I don't think I've ever seen them for sale. They are not difficult to make though.

              2. I don't have a Greenspan book; I got my recipe from the Burgundy chapter in a book on regional French food. I throw in some cayenne too, just because I'm in the habit of adding some to any doughy/cheesy appetizerish thing anyway. Most of the groups we hang out with here in SoCal are enthusiastic wine drinkers, so these have been really popular at party and potluck gatherings.

                1 Reply
                1. re: Will Owen

                  There's a cookbook you don't have?!?!?! Wow :)

                2. What are some of the best cheeses to use when making these?

                  13 Replies
                  1. re: Phoebe

                    swiss, gruyere, asiago, manchego, romano, cheddar, bleu... depends on the menu.

                    1. re: Phoebe

                      I like mine with emmental or gruyere

                      1. re: Sirrith

                        I used Ementhaler for these. Some times I like to sprinkle some of the cheese on top before baking.

                      2. re: Phoebe

                        Comté is my new(ish) favorite for cooking French stuff - it's a gruyere-style cheese, melts wonderfully. I read of it in a bistro cookbook, used in a dish of salt cod, potatoes and onion with the cheese grated over, and when I was looking for a substitute at Trader Joe's, behold! They had it. Not expensive, either. So I used it next time I made gougeres, and it was great there too.

                        One thing I find curious about some gougeres recipes is they'll tell you to make sure they're as fresh as possible. One of the things I find so appealing is that, in common with a lot of other high-fat dough things (such as cheese straws) they age very gracefully IF you just keep them dry and covered, and not in the fridge, either.

                        1. re: Will Owen

                          I love to freeze them on a sheet before baking so I can pull them out with almost no notice and have a freshly baked treat. I always make extra for just this reason. Tomato soup with a few gougeres is a lovely winter lunch.

                          1. re: smtucker

                            Do you take the tray from the freezer then straight into the oven?

                            I think I will try this, since I can't keep a tray in my freezer I'll freeze them individually then place into a ziplock.

                            1. re: youareabunny

                              I freeze them on a tray in the freezer, and then move them into a ziplock bag. To bake, I just pull the ones I need out and bake as usual-- well about 2 minutes longer.

                          2. re: Will Owen

                            I'll try that I can get Comte' with no problem. I just need to make them on a regular basis and have them on hand. I need to get a new freezer. You can freeze the blobs and pop them into the oven as needed.

                            1. re: Will Owen

                              I just purchased some Cave Aged Swiss Gruyere for the first time. Simply beyond delicious!!! Also purchased Gruyere de Comte. Looks like I'll be making gourgeres this weekend, for the first time. Could a blue cheese be used? If so, what kind?

                              1. re: Phoebe

                                that's the beauty of gougeres -- whatever cheese you like will work.

                                1. re: Phoebe

                                  I doubt that bleu cheese or Roquefort would be ideal. They are very moist and I think that would change things a bit.

                              2. re: Phoebe

                                I usually use gruyere or compte which tastes very similar.

                                I am a cheeseaholic and those are my faves

                              3. I've been making gougeres for years using many different recipes, from Julia Child and Alain Ducasse to Judy Rogers. But the note in "Around My French Table" reads: "This is the new standard against which others will be held." I usually use a cave-aged gruyere and up the amount to 8 ounces from 6. And I do often add a pinch of cayenne or pimente d'esplette.

                                Although like smtucker I often have unbaked gougeres in the freezer for unexpected emergencies (like, I want one now!), one of my favorite uses for gougeres is this recipe from "The Zuni Cafe Cookbook." http://leitesculinaria.com/968/recipe... It's always a huge hit with company.

                                2 Replies
                                1. re: JoanN

                                  I have too with different recipes. I just don't know why I haven't made them on a regular basis. I have frozen the unbaked gougeres in the past. My freezer died and right now I don't have the room in my side by side. I've got to get a new one soon.

                                  1. re: JoanN

                                    Oh my, THAT just got saved! Thanks.