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January 11, 2008

Comments

Manggy

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

Manggy

Ahem, *look* just perfect. Sorry :)

Scotty

Sorry, after spending a year constantly making choux past "swans" filled with pastry cream, I don't ever want to touch it again . . . .

frenchtart

mastering chou pastry is a wonderful thing. you'll be making towering croquembouches before you know it!

katy

could there be a more perfect food? i think not.

Susan

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!

Susan from Food Blogga

Um, I kind of like them on the large side. What does that say about me? ;)
Wishing I had one right now... Susan

chiffOnade

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.

Ann

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. :-)

myfrenchkitchen

Your gougeres look wonderful, perfect for a soup.
Ronell

Cakespy

These look excellent, Ann! But even more enticing to me is the possibility of a religieuse writeup soon????

Adele

Oooh. These look absolutely delicious. :)

I'm back in Boston, and I promise I'll resume posting as soon as I've dejetlagged.

JEP

Good job! I'd sure like to taste one of these:)

Natanya

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.

Ann

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!

MrsDocChuck

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.

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