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.