Gougères

We all have one go to recipe, a fail-proof item we can whip up for cocktail parties or dinner events. A-Tooch discovered hers a few years ago and since then, has toted the app around on many occasions for many friends and family to try. This Thanksgiving was no different.

Ahem, despite a less than stellar welcome during two visits to France, I still like their recipes. What can I say. I first learned about gougères during a cooking class many years ago at the Miette Culinary Studio. During the course our instructor helped us prepare gougères as an appetizer to accompany a delicious dinner (including my fav – truffle mashed potatoes, YUM).

Fast-forward a few years later, I tracked down Alain Ducasse’s recipe, as prepared in his restaurants. Gruyère cheese? Heavenly. The recipe is unbelievably easy and these little guys take just 22 minutes to cook. I make sure to drop them on parchment paper as the recipe calls for, so they don’t burn on the bottom.

The key to getting that nice, fluffy rise is to gradually add in each egg to the choux, making sure to mix in thoroughly. The dough is basically a savory version of a profiterole.

It’s easy to eat a handful… or five of these things. They are amazing. They almost ruined my Thanksgiving dinner (almost, but I still managed to eat a few plates full).