Monday, October 15, 2012

Little French Gougères

When I saw my friend, Chris, post these delectable morsels on her blog The Cafe Sucre Farine, I knew I had to try them.  She had been cooking and baking French for a few days in preparation for her week, starting today, at the Culinary Institute of America in New York.  Be sure you flip over to her blog and read all about it, because she will be blogging all week about her journey.

I had all the ingredients on hand for the gougères except for the Gruyere cheese.  After a quick trip to the grocer, these little puffs were ready for afternoon cocktails.  I enjoy making the pâte à choux dough because it is simple and so versatile.  Cut open and stuff with vanilla custard, ice cream or make them more savory stuffed with ham salad or tuna or crab salad.  But a simple, airy puff with delicious cheese in the dough is perfect for a glass of wine or an afternoon martini.



If you don't know, Chris, run over there right now and copy her recipe.  I followed it exactly and I want you to be sure to bookmark it as she spends her week in school, cooking French.

Chris was baking these in preparation for her French cooking class this week.  I was baking them in preparation for our trip to France which starts on Thursday.  À bientôt.  We'll be back after election day.

14 comments:

  1. These look delicious ......heading over to the recommended blog....

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  2. These are on my 'to-make' list... one of these days :) Have a fun time on your trip!

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  3. What a great little appetizer! Have a wonderful trip!

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  4. These are fabulous appetizers. I love Chris' blog.

    Have fun in France. Remember, calories don't count on vacation :)
    Sam

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  5. Bon Voyage. Enjoy every minute of your trip. Wish I were with you. Give my best to Catherine at Reed.

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  6. I missed this recipe of Chris's blog and am on my way over there right now. Bon Voyage, Susan. I'm eagerly waiting for photos.

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  7. Oh Susan, I'm so excited for you, wow, you're there NOW! I was in "pseudo" France last week but you're experiencing the real thing! Take a ton of pictures! We want to hear about everything! I know you are having a delightful time, I'll be anxious to hear about it.
    Thanks for the kind words and the link, sorry I didn't get to see this till now. I was so tired last week, I fell asleep every night sitting up trying to write my posts! Eat some good stuff for me! But then again, never mind, all that cream and butter last week has me on lean & light this week :)

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  8. Oh Susan, I'm so excited for you, wow, you're there NOW! I was in "pseudo" France last week but you're experiencing the real thing! Take a ton of pictures! We want to hear about everything! I know you are having a delightful time, I'll be anxious to hear about it.
    Thanks for the kind words and the link, sorry I didn't get to see this till now. I was so tired last week, I fell asleep every night sitting up trying to write my posts! Eat some good stuff for me! But then again, never mind, all that cream and butter last week has me on lean & light this week :)

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  9. Wow, do those look good!

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  10. Hope that you have a fantastic trip. The weather here has not been good so I hope that it is better where you are. à bientôt Diane

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  11. Hello Susan....I'm back in blogdom! So good to catch up with your yummy blog!

    I think your still abroad, eh? Hope your having a wonderful time!

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  12. Oooh... sounds delicious!! And, I can't wait to hear about your trip to France!! I know you are having a delightful time! blessings ~ tanna

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  13. Hi Susan:-)
    New on your blog. Many yummy recipes I want to try.
    I understand you are on vacation in France... I hope you visit Burgundy which is a delightful region and where they make the best gougères ever. This is really a fun dish and, as you said, so many other dishes you can prepare once you know how to make "pâte à choux". Enjoy your stay in France!
    All the best,
    anne (playing With Scarves)

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  14. Hi Susan,
    I am slowly making my way back to Blogland and you can be sure you are one blog that I love!I have always anted to make these and today you inspire me. Merci!I am coming back.
    Rita

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