Herb-scented gougères (aka cheesepuffs) from Graze: Inspiration for Small Plates and Meandering Meals (page 118) by Suzanne Lenzer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes with blue butter; Ham and cornichons on buttered baguette; Potato and leek soup; Creamy chicken liver pâté with red onion and raspberry jam on brioche; A trio of tartlettes (smoked salmon & asparagus, prosciutto with tomato & basil, and crab with tarragon)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 16, 2020

    This was my 1st attempt at gougeres and we both declared it a success! We liked the combination of old white cheddar & parmesan and the cook time seemed spot on. I did follow a tip I saw on a cooking show (re: when to start adding the eggs) where you put the dough in the stand mixer and mix on low until you no longer see steam (compared to the step in this and other recipes that say "let it cool for a few minutes so you don't cook the eggs".....not very specific for a 1st timer). I served these beside bowls of beef stew and we both thought they were great.

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