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Candy Sep 17, 2013 01:51 PM

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. c
    ChervilGeorge RE: Candy Sep 17, 2013 03:04 PM

    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
      C. Hamster RE: ChervilGeorge Sep 17, 2013 04:27 PM

      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
        c oliver RE: ChervilGeorge Sep 19, 2013 04:17 PM

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

      2. s
        smtucker RE: Candy Sep 17, 2013 04:07 PM

        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: smtucker
          hotoynoodle RE: smtucker Sep 17, 2013 04:42 PM

          smoked paprika is nice too.

          1. re: hotoynoodle
            Candy RE: hotoynoodle Sep 18, 2013 03:57 PM

            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
              smtucker RE: Candy Sep 18, 2013 06:05 PM

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

              1. re: smtucker
                sunshine842 RE: smtucker Sep 18, 2013 06:39 PM

                Chives rock in gougeres.

                1. re: smtucker
                  C. Hamster RE: smtucker Sep 19, 2013 05:11 AM


                  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
              sunshine842 RE: smtucker Sep 17, 2013 05:18 PM

              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
                smtucker RE: sunshine842 Sep 17, 2013 05:27 PM

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

                1. re: smtucker
                  sunshine842 RE: smtucker Sep 17, 2013 05:40 PM

                  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
                    pine time RE: sunshine842 Sep 18, 2013 11:52 AM

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

                    1. re: pine time
                      Candy RE: pine time Sep 18, 2013 12:26 PM

                      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
                        pine time RE: Candy Sep 18, 2013 02:13 PM

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

                  2. re: smtucker
                    Candy RE: smtucker Sep 18, 2013 10:32 AM

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

              2. Will Owen RE: Candy Sep 17, 2013 04:28 PM

                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
                  c oliver RE: Will Owen Sep 19, 2013 04:19 PM

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

                2. p
                  Phoebe RE: Candy Sep 17, 2013 04:48 PM

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

                  13 Replies
                  1. re: Phoebe
                    hotoynoodle RE: Phoebe Sep 17, 2013 04:50 PM

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

                    1. re: Phoebe
                      Sirrith RE: Phoebe Sep 17, 2013 05:46 PM

                      I like mine with emmental or gruyere

                      1. re: Sirrith
                        Candy RE: Sirrith Sep 18, 2013 10:34 AM

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

                      2. re: Phoebe
                        Will Owen RE: Phoebe Sep 17, 2013 06:22 PM

                        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
                          smtucker RE: Will Owen Sep 17, 2013 06:24 PM

                          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
                            youareabunny RE: smtucker Sep 19, 2013 04:27 AM

                            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
                              smtucker RE: youareabunny Sep 19, 2013 05:11 AM

                              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.

                              1. re: smtucker
                                C. Hamster RE: smtucker Sep 19, 2013 07:56 AM

                                TNX! :-)

                          2. re: Will Owen
                            Candy RE: Will Owen Sep 18, 2013 04:03 PM

                            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
                              Phoebe RE: Will Owen Sep 20, 2013 06:51 PM

                              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
                                sunshine842 RE: Phoebe Sep 20, 2013 07:54 PM

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

                                1. re: Phoebe
                                  Candy RE: Phoebe Sep 21, 2013 01:55 PM

                                  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
                                C. Hamster RE: Phoebe Sep 18, 2013 04:11 PM

                                I usually use gruyere or compte which tastes very similar.

                                I am a cheeseaholic and those are my faves

                              3. JoanN RE: Candy Sep 18, 2013 03:16 PM

                                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
                                  Candy RE: JoanN Sep 18, 2013 04:01 PM

                                  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
                                    c oliver RE: JoanN Sep 19, 2013 04:21 PM

                                    Oh my, THAT just got saved! Thanks.

                                  2. s
                                    sandylc RE: Candy Sep 18, 2013 03:24 PM

                                    I like to add both cayenne and dry mustard to any cheese recipe.

                                    1. pinehurst RE: Candy Sep 18, 2013 04:00 PM

                                      I have to bring a couple of apps to my SIL's house this weekend; one MUST be a big whomping charcuterie tray (easily done).

                                      Can someone give me your easiest, most basic, idiot-proof recipe for gougeres? It'll be my maiden flight with the little guys and I want them to be awesome but doable for baking-phobe me.

                                      5 Replies
                                      1. re: pinehurst
                                        JoanN RE: pinehurst Sep 18, 2013 04:13 PM

                                        Here's the recipe for the gougeres Candy was talking about:

                                        All gougeres recipes are similar in technique, they just differ in the proportion of ingredients. This will be as idiot-proof as any other.

                                        1. re: JoanN
                                          pinehurst RE: JoanN Sep 18, 2013 04:19 PM

                                          Thank you Joan!

                                          1. re: pinehurst
                                            Will Owen RE: pinehurst Sep 18, 2013 05:35 PM

                                            Thanks from me, too. It's funny, but the two recipes I have from Saveur and this one tell us to leave plenty of room between the dough globs, but the version from Burgundy says they should be set in a circle and close enough to "hold hands" (as it were) and form a ring. I suspect that was just one restaurant's little conceit.

                                            1. re: Will Owen
                                              Candy RE: Will Owen Sep 18, 2013 05:53 PM

                                              The recipe I was using the other day wanted 2" around each of them. They did not need that much space.

                                              1. re: Candy
                                                sunshine842 RE: Candy Sep 18, 2013 05:54 PM

                                                I don't place mine cheek-to-jowl, but they sure don't need 2" -- 1" would be generous.

                                      2. b
                                        bcc RE: Candy Sep 18, 2013 04:18 PM

                                        Thanks for the reminder. I haven't made them in years, but now, thanks to your post, the guests will get them this Saturday.

                                        1 Reply
                                        1. re: bcc
                                          Candy RE: bcc Sep 18, 2013 05:58 PM

                                          Same here. I have made them occasionally but not as a regular thing, I have to rectify that. I need to buy a new freezer and having the dough globs in the freezer to bake as needed is at the top of my list.

                                        2. C. Hamster RE: Candy Sep 18, 2013 04:22 PM

                                          I've never frozen them.

                                          You freeze them just piped out and unbaked?

                                          1 Reply
                                          1. re: C. Hamster
                                            JoanN RE: C. Hamster Sep 18, 2013 04:27 PM

                                            Yes. They're very forgiving. You can freeze them either baked or unbaked. I've done both with nearly equally good results, although the frozen unbaked wins out by a very slight edge.

                                          2. girloftheworld RE: Candy Sep 18, 2013 04:55 PM

                                            have you ever made them with chirizo in them...not very french but yummy

                                            3 Replies
                                            1. re: girloftheworld
                                              Candy RE: girloftheworld Sep 18, 2013 05:55 PM

                                              No I haven't done that. Do you crumble the chorizo (assuming it is the Mexican version) cooked into the dough/batter? The Spanish sort is cured and dry.

                                              1. re: Candy
                                                girloftheworld RE: Candy Sep 19, 2013 03:02 PM

                                                yep just add the crumbled drained chorizo cooked into the batter

                                                1. re: girloftheworld
                                                  Will Owen RE: girloftheworld Sep 19, 2013 03:28 PM

                                                  Oh, my … the sausage-cheese ball reinvented! Only with French dough instead of Bisquick and Mexican chorizo instead of Jimmy Dean's!

                                                  This is fun. What next, pimento cheese? Ham biscuits?

                                            2. y
                                              youareabunny RE: Candy Sep 21, 2013 01:56 PM

                                              Can I split the gougere paste in half prior to adding the cheese? I'd be cooking for my bf and I and I'd rather not have a full serving of gougeres

                                              Seems to be pretty much the same as pate a Choux except I think the recipe I uses no milk but this gougere recipe does


                                              So I'm thinking of making the recipe, split it into two, add cheese to one half and keep the other half plain for cream puffs. I'm not sure about freezing the raw cream puffs but I will probably pipe some gougeres then freeze those uncooked.

                                              2 Replies
                                              1. re: youareabunny
                                                lemons RE: youareabunny Sep 21, 2013 02:26 PM

                                                Yes, it certainly is essentially a choux paste recipe. You're right. Lots of options there!

                                                1. re: youareabunny
                                                  vstock RE: youareabunny Sep 21, 2013 02:39 PM

                                                  We split in half and did a sharp Wisconsin cheddar and half an age Gryere. I will still be freezing some. You would be wise to split it.

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