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.
Getting to Chavignol
4 hours ago