Gougères from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 183) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • anya_sf on February 29, 2020

    I made them ahead and froze them, adding 10 minutes to the baking time as directed. Mine must have been smaller - actually, getting a consistent size was an issue for me with the stiff dough (all that cheese) - as I got 50 gougeres. They tasted wonderful.

  • cespitler on November 01, 2012

    I’ve had my eye on this recipe for a while and I finally made them yesterday for Thanksgiving despite my usual rule not to make something for the first time on a holiday. I made them early in the day and re-heated/crisped them in the oven just before serving, which worked just fine. The basic recipe was delicious, but I’m also interested in the additions of caramelized onions or duxelles suggested in the notes. These savory little bites were one of the hits on the table and it was tough to get a second helping. Everyone asked for more and insisted they become a new tradition.

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