Gougeres!
I've joined a new cooking/baking group! Yes, you saw the word "cooking" - that usually isn't in my vocabulary. But who can resist Dorie Greenspan's brand new book, "Around my French Table" and a group making one recipe a week?! Named French Fridays with Dorie, we'll be posting on (wait for it...) Friday! I've had such a good time with Tuesdays with Dorie (going through Dorie's book "Baking From My Home to Yours"), that when superwoman Laurie suggested going through this book, I was there.
First, congratulations to "The Goatherd" of Frederick, Maryland who won my giveaway of Dorie's new book! Check out The Flying Goat Farm - they have Goats and they sell hand dyed yarn and fabrics. Too cool!
Easy to make - less than 1 hour from start to finish. Also, you can keep puffs in the freezer, and bake off as needed.
Please note: French Fridays with Dorie will not be posting recipes. Please support Dorie and purchase the book!
Those look incredible. I can just imagine how yummy they must be with all that cheese in them.
ReplyDeletefabulous photos. never seen jello look so good!
ReplyDeleteI agree about the grown up cheez-it flavor! They look teriffic.
ReplyDeleteThose look so yummy! I saw the book at the store today but didn't have time to flick through... I'm going back to have a peep tomorrow!
ReplyDeleteYours turned out great! Mine looked great in the oven but went flat when I took them out:( I don't know what happened.
ReplyDeleteoh wow they look perfect! and they sound so posh!
ReplyDeleteI love the blue next to your gougeres--lovely!
ReplyDeleteBeautiful gougeres!
ReplyDeleteOh my - your gougeres look *so* cute on that polka dotted napkin!
ReplyDeleteAdorable. Every time I look at a picture of them I want to make/eat more.
ReplyDeleteI signed up too! Yours look amazing!
ReplyDeleteI adore gougeres and guess I'm going to have to learn to make them because I don't know anywhere that sells them locally. Fraiche in Culver City used to sell them and used them as the ultimate hamburger bun, but they've been discontinued. Tartine in SF makes the best. Do you know a local source.
ReplyDeleteSusan, YOU are the local source! Serious, these are really easy to make! :) I got my cheese at Trader Joe's and the rest of the stuff is always in your refrig...make them. You won't be disappointed! :) - mary
ReplyDeleteAnd, of course, I could also try to raid your freezer. : ) You've convinced me, Mary. I'm going to give it a try.
ReplyDeleteYours look like they turned out perfectly!
ReplyDeleteI just finished off a box of Cheez-Itz and was thinking about how one might make them from scratch. These look way better! Been wishing I could join TWD for some time, so maybe I should consider this new group instead. :)
ReplyDeleteYou are such a beautiful baker, it will be fun to see your 'salty' side. So glad you're on board for FFwD. I think it's going to be a great adventure.
ReplyDeleteThese look awesome. I made some tomato soup today and I know these would pair deliciously.
ReplyDeleteYour photos are beautiful. I just loved this recipe.
ReplyDeleteGorgeous gougeres (hey, that was almost a word scramble) - such a beautiful bowl, too. So nice to have the first FFWD recipe be a baking one, so the bakers could ease into the transition!
ReplyDeleteThey look gorgeous Mary. I'm secretly (or not so secretly) addicted to cheez its. So anything described as an adult cheez it is a winner in my book :)
ReplyDeleteI made these last night with a recipe from the user-unfriendly Tartine cookbook. They were as flat as coins, but I think I know what I did wrong. I will try, try again.
ReplyDeleteThese sounds so amazing! I've been eyeing that book every times I head into Borders and I think I'm definitely going to have to snag it up now!
ReplyDeleteI got this book as a birthday gift a couple weeks ago & am completely in love! I've already made the gougeres twice - once with smoked cheddar and once with gruyere. So simple & yummy!
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