Dorie Greenspan’s new cookbook “Everyday Dorie” is here and I can’t wait to start cooking from it.
The group has chosen to make her “Newest Gougères” as our first recipe just as we did when we started “Around My French Table” back in 2010.
After 8 years I can say I have finally conquered the recipe for Pâte à choux without getting upset thinking it’s not going to work.
I love that Dorie adds mustard and nuts to this new version, the flavors were so good. I used sharp cheddar cheese and the walnuts in mine and loved every bite.
I ended up with fewer than the recipe called for, and after watching Dorie’s video I realized how small she makes them. However, they are good at any size, and perfect with a glass of wine.
After baking the batch, I put them in the freezer and when I reheated them the next day, they were just as delicious as the freshly baked ones.
If this recipe is any indication of the recipes in the book, we are in for some delicious meals, and I am looking forward to all of them.
Chez-Nana 
Ro, Yes, these are delicious and were an easier “make” than 8 years ago. I remember asking my neighbor in Nevada, a lawyer, judge and culinary graduate to help me. She took her “Saturday” free day to do just that. Don’t you think we’ve learned a few things in the past few years. I used a 2-tsp cookie scoop and got the amount Dorie said. I also put some in the freezer and baked off today. Just as delicious. I am making a batch to freeze for a Sunday night supper party. They sure could become an easy app, couldn’t they. I am quite impressed by her cookbook. Is she coming to a signing near you?
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Isn’t it reassuring to read that by the time the egg white goes in the dough would be beautiful? It really was! I halved the recipe and got about five puffs less than the yield.
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choux is one of my favorite things to make. i loved these gougères, and next time will try them with cheddar like you did!
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I really liked these too (Neil not so much) and yes. the cookie scoop is the best for making tiny ones!
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Ro, I couldn’t be happier to be cooking with you once again. We’ve come a long way since those early days, haven’t we? Your blog is lovely! I liked the mustard and nuts too. We ate a few and froze the rest.
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I think we’re in for a treat with this book. I don’t know if I’ll be able to wait to make some of the recipes before they’re on the CtBF schedule. I haven’t watched the video yet, but with my small scoop, I got 72 puffs! Yours must be much bigger than mine. But you don’t have to eat as many to be satisfied!
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Ha! I told my husband they didn’t make as many as the recipe said except that I made them pretty big because my cookie scoop broke a couple of years ago. So excited to see your adventures on here!
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Who cares how big they are? I used a two teasp. scoop but I used a large spoon for the oldest version. I ate a ton! The leftovers I made into little sandwiches with some prosciutto ham and they were great too. What’s not to love! What fun this week to dust off the blog and visit everyone’s blog, especially yours Nana Ro!
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I have a big bag full of small gougères from this recipe. What a great treat to be able to bake on demand whenever I feel like having a few of these cheesy goodness.
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These little puffs are fun to eat! Glad to be back cooking with you lovely ladies!
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Even though I am now cooking along with the group, we all know I will still be your taste tester. And get to enjoy beautifully made recipes on time or ahead of time…while I knock mine out on Thursday nights. Some things will never change. I am also totally expecting more little blue tupperwares of “interesting” ingredients to be ready to for me 🙂 (thanks for the cheese, btw). Your gougeres were fabulous – thanks for sharing !!
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Looks great, Ro! I’m so happy you are joining us on this part of our blog journey as well. I agree with you that we are in for some good food!
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Hi, Ro! We’re so happy to be cooking with you again! We really enjoyed these and look forward to reconnecting with you & hope to see you since we’re so much closed to you now. Your Gougeres look wonderful!
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Your gougeres look perfect!
I froze half as well, before cooking them and they turned out just as good as the ones I cooked straight away.
I made some with just cheese and I’ll be honest, they were my favourite!
It’s so good to be cooking with everyone again x
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Hmmm. I would be pretty happy to have gougeres in my freezer for later consumption (something to look forward to).
I agree that they are delicious no matter what size you make them!
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I was so intimidated by these the first time around and this time, it seemed like such a breeze! Yours look incredible and I like the large ones just as much as the smaller ones. It’s been so lovely reading everyone’s posts and it’s going to be so much fun cooking together. 🙂
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I think we are in for some delicious meals. I can’t wait to continue cooking with you!
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Nana! You gougeres look so delicious! This is just so much fun.
So – since I’m late in all of my comments, I get to add an extra bit for you. I was at a book signing, demo and tasting with Dorie last night – and she talked about exactly the same concept of different sizes of gougeres – and of course in her lovely way, said basically – do what you want!! She even told a story about a friend who makes a single one plate-sized, and fills it and serves it sliced in wedges – to paraphrase – you do you! Yours look absolutely perfect, and I’m so happy you enjoyed them!
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Just wanted to say your Brussels sprouts look great! I think this glaze is my new favourite thing. Who needs honey mustard when you can have maple mustard?
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