French Fridays with Dorie: Gougères

The first week of French Fridays with Dorie is an easy one for me. Gougeres, or cheese puffs, which are like cream puffs but savory and less work.

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gougeres-closeup.jpg

The first time I made cream puffs, I burned the bottoms.

The second time I made cream puffs, I burned the bottoms.

Then I bought some decent baking pans. Strangely, I don’t burn the bottoms of the cream puffs any more.

gougeres

But that’s neither here nor there.

gougeres-closeup.jpg

French Fridays with Dorie couldn’t have started with a better recipe for me than gougères, because not only do I already know how to make cream puffs / profiteroles, but these don’t even get stuffed with anything*, so I could just whip up something impressive and delicious, and barely break a sweat. Except that I couldn’t find my mixer’s paddle attachment, so I ended up beating the dough by hand. Good thing I have strong arms.

gougeres-plate.jpg
Some poofed up high; others a little flatter, but still delicious

I joined French Fridays with Dorie because French food is all the things my mother embraced in her cooking: delicious, often buttery/creamy/cheesy, meals made with real ingredients and fresh produce. And love. Especially love. Try to tell me these don’t look like they’re full of love. Can’t, can you?

gougere-inside.jpg

* These didn’t get stuffed with anything, but James is dreaming up ideas for stuffing them. So far, we have these potential combinations:

  • cheddar gougères stuffed with apple-spiked mascarpone
  • spicy gougères stuffed with guacamole
  • some sort of light cream-cheese thing inside of a smoky gougère
  • spinach dip or clam dip in just about any flavor of gougère

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

28 thoughts on “French Fridays with Dorie: Gougères”

    1. Thanks! I think I’ll make them often, especially since they can be frozen and then cooked. And now I am heading over to see yours. :-)

  1. I think your gougeres turned out great! I too recently bought some good heavy aluminum baking pans to replace the non-stick ones that warped and burn the bottoms of my cookies.

    1. It’s hard for me to spend money on things that are not food and rent, but when the creampuffs burned the second time, I said Okay, this has to stop. :-)

  2. Great job! Your gougeres look delicious. I really liked this recipe and am looking forward to making more, on Fridays and any other day I find time to cook.

    1. Thank you! I’m hoping to do all the French Fridays, but I’m determined not to be mean to myself if I miss one here and there.

  3. your gougeres look good! thanks for stoping by my blog. i enjoyed checking out your website too. look forward to many french fridays.

  4. I also hang onto pans for a long time! Your gougeres look delicious! And, I see that you used parchment paper. I actually bought parchment paper for the first time. I have 2 silpats that I usually use, but I wanted to try out the paper for some reason.

    1. My parchment paper is coated with silicone. I love it. But if I could afford it, I would buy a big silpat that fits my cookie sheets. Some day. :-) And thanks!

    1. Thank you so much! And yes, I try to get by without spending too much on my kitchen equipment, but sometimes you have to get better stuff. Fortunately, this time, I was able to find good, large sheet pans at Tuesday Morning for a song.

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