Gougeres! Puffs with delicious gruyere cheese. They’re meant for an appetizer but I find as soon as they come out of the oven I eat them straight off the pan. If they’re not piped perfectly circular, this is an instance where it actually adds to the character of these treats. Rustic and no-fuss.
Delicious little bites that puffed beautifully and were hollow on the inside. I did want a bit more of a punch. Usually when I make gougeres I add a bit of Parmesan into the dough and sprinkled on top for color. I think I will incorporate that into this recipe and then it’d be good to go.
Week 41 of the Bouchon Bakery Book Project
Read the Project recap on Gougeres
Bake with us!
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