Cook the Book Fridays (CtBF) is cooking through Dorie Greenspan's latest book, Everyday Dorie, starting today! After my long break cooking with the lovely ladies at CtBF, I am back again, this time jumping into the wagon of Everyday Dorie. The first recipe that was chosen is My Newest Gougeres.
Gougeres are French cheese puffs, made with pâte à choux (the dough used for
cream puffs), with added cheese, and Dorie's addition of Dijon mustard and walnuts. I have however omitted the walnuts as some of us are not fan of nuts. For the cheese, I've used Cheddar. These little puffs are quite easy to make, did not take much time at all. I've made half a recipe, baked half of it, and freeze the other half, though those would be gone soon!
I use a small cookie scoop to drop the batter onto the baking pan, and I got 25 gougeres for half a recipe.
Smells so cheezy nice while these are baking.
They are quite delightful and yummy! With light crisp crust and chewy soft centre. But I did find them a little salty. That being said, I would gladly made this again, with a lesser amount of salt.
Please do visit my friends' links at CtBF and see what they think of "My Newest Gougeres".
Please do visit my friends' links at CtBF and see what they think of "My Newest Gougeres".
You could try using a different type of cheese to make them less salty maybe? They look great!
ReplyDeleteThey look so lovely!
ReplyDeleteNice to meet you Joyce! I look forward to cooking with you. These were good, weren't they?
ReplyDeleteLooking good Joyce! So glad you're joining us again. Your puffs look perfectly golden and airy!
ReplyDeleteThose are pretty!
ReplyDeleteYummy! I used the leftovers to make little sandwiches with prosciutto for my lunch.
ReplyDeleteThey look perfect! I would probably end up eating the whole batch at one set :-))
ReplyDeleteGood to see you back. I find it almost impossible to get a good-looking shot of the goodies baking in the oven. You have a great picture here.
ReplyDeleteThe cheddar gives them such a pretty orange color! Happy to be rejoining the group again!
ReplyDeleteThese French cheese puffs looked perfectly baked. I'm sure these savoury yummy snack perfect for tea/coffee break!
ReplyDeleteYours look just perfect - well done ! I am also happy to be joining in the group and going on this new adventure. It's just lovely to back with this amazing community.
ReplyDeleteThese look wonderful! We're so excited to be jumping back into cooking with everyone again, too!
ReplyDeleteYours look just perfect - well done ! I am also happy to be joining in the group and going on this new adventure. It's just lovely to back with this amazing community.
ReplyDeleteThese look perfect! I made them with Pecans and without, I'll be honest I preferred the ones with just the gruyere cheese the best.
ReplyDeleteSo good to be cooking with everyone again x
i did the same as you...made half a recipe and froze half of what i made. mine will be gone this week. haha.
ReplyDeleteAh, I suppose type of cheese + adding salt as per the recipe can make it a bit of wild card with saltiness.
ReplyDeleteIf I had the freezer space, I definitely would have made a larger batch and frozen some for later. These look delicious.
They look great, Joyce! I bet they're delicious. I just bought her new cookbook yesterday, it's a keeper!
ReplyDeleteI've been a little AWOL on CtBF also, Joyce. A busy summer. But I'm jumping back on the Dorie wagon also and am so happy to be cooking and baking with you again. I used a small scoop and got about 26-7 gougeres also. Have made two batches in the past few weeks. Really enjoyed them as did my guests and taste testers.Sorry you feel they were too salty. I didn't have that problem but I love salt.
ReplyDeleteSo glad you're back, Joyce! I like your cheddar version and I hope they work out better for you with less salt next time.
ReplyDelete