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Gougères from Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan

  • eggs
  • all-purpose flour
  • butter

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

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

  • jahqdruh on April 22, 2019

    Scrumptious. Made with extra sharp cheddar, and easier than I thought working with pate a choux would be.

  • stef on December 20, 2018

    Always turns out great. Christmas eve tradition

  • Yildiz100 on November 25, 2016

    So delicious. Next time I will try with an extra sharp cheddar, or maybe a mixture, to get a tangier taste.

  • Bloominanglophile on October 22, 2015

    I made these to bring to an informal neighborhood meet and greet. They tasted fine, but unfortunately they didn't look too impressive (didn't puff as well as they should have). I think our high altitude is to blame, and I need to do some research on altering recipes that rely solely on eggs as the rising agent. Therefore I won't give the recipe a star rating yet.

  • stockholm28 on April 20, 2014

    This was the first time I have tried making gougeres. I had no idea that they were so easy. These were excellent. I froze them and they cooked fine. I needed to cook them about five minutes longer than the recipe indicated.

  • chawkins on March 18, 2013

    Excellent. Light and airy and cheesy. I was trying to minimize the number of dirty bowls so I tried to hand whisk in the pot, as I usually did for my cream puff pate a choux, but this made more dough than my cream puff recipe, after 3 eggs, I had to enlist the help of my husband. Next time, I'll use the alternate method of whisking the eggs in in the stand mixer.

  • smtucker on March 16, 2012

    Please note that this recipe calls for cheese in addition to the mentioned ingredients. Just pulled some out of the freezer (they have been there for at least four months) and they cooked up perfectly!

  • mirage on March 16, 2011

    Light texture. I prefer The French Laundry, I think.

  • JoanN on February 25, 2011

    One of the best gougeres recipes yet; even better than Zuni.

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Reviews about this recipe

  • Kate Cooks the Books

    As a testament to how yummy these are, they survived me putting not enough of the wrong kind of cheese in them.

    Full review