One of my goals this year is to master choux pastry so that I can make religieuses. I'm starting with gougères, as they are also made with choux pastry. These were made to go with a supper of Carrot Cumin Soup and a simple salad.
Aside from the fact that they were a bit on the large side (I know to make them about half the size next time), they were as good as any I've ever had. In fact, having had them at both The French Laundry and at Per Se, I'm pleased to say that mine tasted just like theirs do (not surprisingly, given that I used the recipe from The French Laundry Cookbook). So, yay me! You can see the recipe here.
Well, those looks just perfect! Looks like you're all set! Smaller spheres will not be as stressed, so their surfaces will be much smoother. I've never had a gougere before. I've not even breathed the exhaust that comes from the French Laundry :D
Posted by: Manggy | January 11, 2008 at 09:51 AM
Ahem, *look* just perfect. Sorry :)
Posted by: Manggy | January 11, 2008 at 09:53 AM
Sorry, after spending a year constantly making choux past "swans" filled with pastry cream, I don't ever want to touch it again . . . .
Posted by: Scotty | January 11, 2008 at 12:50 PM
mastering chou pastry is a wonderful thing. you'll be making towering croquembouches before you know it!
Posted by: frenchtart | January 11, 2008 at 02:31 PM
could there be a more perfect food? i think not.
Posted by: katy | January 11, 2008 at 03:28 PM
Gruyère strikes again! Nice. Pâte à choux is probably the least difficult of the French pastries and the foundation for so many desserts. You are on your way!
Posted by: Susan | January 11, 2008 at 04:59 PM
Um, I kind of like them on the large side. What does that say about me? ;)
Wishing I had one right now... Susan
Posted by: Susan from Food Blogga | January 11, 2008 at 06:34 PM
Yes Gruyère Gougères are very good. I make them for my boyfriend "Big Bear" all the time (he is so cute - he looks exactly like Bobby Hill on the "King of the Hill" program).
Of course, I am a PROFESSIONAL CHEF with a Master's certification as a PASTRY CHEF from Peter Kump's Culinary Institute in Brooklyn, so they do not present a challenge to me.
You can check out some of my other professional recipes (and photos of the 437-pound "Big Bear") on my internationally-famous website at MySpace (therealchiffonade).
Thanks for the post.
Posted by: chiffOnade | January 12, 2008 at 11:34 AM
manggy, thanks! I'll be interested to see if they crack less when I make them smaller.
scotty, I felt that way about buttercream for a while after a couple of years as a cake finisher. But I got over it. :-)
frenchtart, one step at a time. :-) I was thinking of a saint honore cake first.
susan, I had some idea about gougères being difficult, but it was so easy! :-)
Susan from Food Blogga, um... that you like your gougeres? :-)
chiffOnade, I don't think gougères present a challenge to anyone who actually tries to make them. They're ridiculously simple to make for something so delicious. :-)
Posted by: Ann | January 12, 2008 at 03:42 PM
Your gougeres look wonderful, perfect for a soup.
Ronell
Posted by: myfrenchkitchen | January 13, 2008 at 02:07 AM
These look excellent, Ann! But even more enticing to me is the possibility of a religieuse writeup soon????
Posted by: Cakespy | January 13, 2008 at 07:55 PM
Oooh. These look absolutely delicious. :)
I'm back in Boston, and I promise I'll resume posting as soon as I've dejetlagged.
Posted by: Adele | January 14, 2008 at 05:29 PM
Good job! I'd sure like to taste one of these:)
Posted by: JEP | January 14, 2008 at 08:01 PM
Gougères are also on my list for this year. I have visions of croquembouche as the centerpiece of my dessert table for my holiday party this year. This recipe looks just lovely - I have it on my list to try for my next get together. Thank you for sharing.
Posted by: Natanya | January 14, 2008 at 11:11 PM
Ronell, thanks!
Cakespy, creampuffs are next, I think. :-)
Adele! Welcome back!
JEP, glad to see you keeping to your resolution! :-)
Natanya, They are surprisingly easy to make. And croquembouche is on my list, too!
Posted by: Ann | January 18, 2008 at 07:00 AM
Ann,
I'm sorry. That was my husband Chuck posting as Chiffonade. http://docchuck.blogspot.com/2007/12/what-im-all-about.html
He's got a bee in his bonnet over her. I can't figure out why. Pay him no mind.
Your Gougères look heavenly. I had some as an amuse bouche at Taillevent in Paris (with my first husband) and have been hooked on them ever since. I agree that they are very easy to make, but you need to use GOOD gruyere.
Posted by: MrsDocChuck | January 29, 2008 at 12:07 PM