Today is the first post for the group and all of October's recipe selections were chosen by Dorie herself, who is currently on tour with her new book (see the schedule here).
The first recipe for the group to make together is appropriately enough the first recipe in the book - gougeres.
These are light little cheese puff rolls made of the same type of dough (pate au choux) like cream puffs. These really are a lot easier to make than most people tend to think - but the results are so amazing that it's hard to believe. After all, can anything with a significant amount of gruyere melted in it not be delicious?!
I actually made the recipe twice in the past couple of weeks. The first time we ate them with soup and the second time we just munched on them before dinner. Both times they were wonderful. The second time I actually froze half the dough on the baking sheet. It was several days in the freezer before I ended up baking them - they had thawed a little bit before I put them in the oven to bake, but they baked up just as beautifully as the fresh batch did.My most favorite way that I ate some of these this time was split with a little piece of leftover steak that I had - that was one heck of a little sandwich.
Make sure to visit the new French Fridays with Dorie site and see more gougeres on the Leave Your Link post.
You can also see the gougeres I posted over on Examiner.com last year that we made for a picnic. They really are a wonderful little finger food and those ones had a little black pepper in them for an extra kick - so good!
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19 comments:
Oh...my...goodness these were fabulous.
I loved them.
Can you believe I've never made gougères? They look so delicious, I'll have to remedy that! ;)
They look perfect lady! So glad you are on this wild ride with me. I dont know what I would do without my old school TWDers. Seriously. XO
Holly, it's great to see you on FFwD. As Laurie said, it's fun to have the old-schoolers together here. The gougeres look great!
Gorgeous gougeres!
I have to admit I was scared the first time I ever made pate a choux because I had heard it was difficult, but it was really easy.
Your gougeres look beautiful Holly!
Your picture is so great it makes me to make them again.
Yours look beautiful....it is nice to see TWD people here.
Yours look great!
This WAS a great beginning recipe for a new cooking experience. And those look perfect. I was really surprised mine actually worked. Thanks to Dorie
These look fabulous, of course! Such a fun recipe to start with!
Your gougeres are beautiful! I couldn't believe how easy they were to make!
Your puffs look perfect. Did you still the ones from Dorie's photo? ;) I made them twice and they didn't puff up both time. Sigh. I really think I just didn't bake them as long as I should have.
My husband likes them, even deflated, but I'm going to have to keep trying until they come out perfect because I haven't seen anyone elses not come out perfect.
I think I'll try them again today, but without the cheese so I can make some sweet ones.
I must conquer this! ;)
Seriously, yours look perfect.
Those look yummy, Holly! I like your idea of adding a bit of black pepper. I bet they would also be great with a dash of cayenne.
Wow...you can tell how delicious these were by the incredible shots of air holes (is that the right way to put it?) in the gougeres.
These look really great!
Pepper..... THAT'S what it needed. Great idea! These look truly wonderful - you've really captured the essence of their puffyness. Nicely done!
Mike
FFwD blog
web.me.com/mikejdunlap
Gorgeous gougeres!
I am a very happy member of FFwD too:-)
And these delicious Gougeres all over blogosphere tell me i've missed them coz i was in late . but wait i can catch up and make them jus as delicious,if not as pretty as u did!!
Cheers and happy day!!
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