• Serves: Makes 50 small
  • Baking Temp (degrees F): 375
  • Views: 6010
  • Comments: 1

photo by Sarah Phillips © Sarah Phillips

photo by Sarah Phillips © Sarah Phillips

I first made gougères years ago, and fell in love. They are so tasty, flavorful and versatile. A gougère in French cuisine, is a baked savory Pâte à choux pastry made of choux dough mixed with cheese. There are many variants. I serve them as hors d'oeuvres or as an accompaniment to soup or salad. The goal in making the perfect pastry is to have the finest crispy crust, the lightest interior, and an even and golden browned shape. What is the single most critical factor to their success? I have included all of the necessary information and how-to techniques.

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