Cheese Puffs (Gougeres)

This week at I Heart Cooking Clubs we were tasked with making a cocktail or a small bite. I decided to make these gougeres as an appetizer.

I have made gougeres before and they were a big hit the last time I made them. Ina’s recipe from Barefoot in Paris is quite different in technique from the one I made from Around My French Table by Dorie Greenspan. 

Ina’s recipe calls for Gruyere cheese which I did not have, I substituted for cheddar. I skipped the pastry bag technique and used a cookie scoop. My scoops ended up being bigger than the recommended 1 1/4 inches wide. I should have cooked them longer than 15 minutes due to the size difference but I forgot. They looked done when I took them out but they were a little underdone on the inside. Still edible but could have been better. Not my best technique day. I was trying to do too much. Our meal included flank steak, garlic mashed potatoes, kale chips, and these gougeres. I had managed to knock out cocoa linzer cookies in the morning as well as candy cane ice cream. I was combining several cooking assignments into one meal. Clearly I over did it.

The recipe for Cheese Puffs is on page 34 and available at the FoodNetwork. 


3 Comments Add yours

  1. Kim says:

    Wow, you had a super busy day in the kitchen! I think you did amazing considering all you made. I love all gougeres and that you can change them up to include all sorts of cheeses, herbs, etc. They sound so fancy but can be made with pantry ingredients, which begs the question \”why don't we make the more often?\”


  2. Liz Berg says:

    I am prone to these sort of goofs in the kitchen (had one today making my cookie exchange cookies!). But I'm glad they were still edible. I know I'd happily eat underdone gougeres—one of my favorite appetizers!


  3. flour.ish.en says:

    Consider a super day for finishing all these wonderful dishes and desserts in one day. Gougeres are not as easy as they look. Well done!


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