Kitchen Therapy



What can I say?
It’s soooo exciting to be cooking again with a wonderful group of people!
8 years ago the group began working through Dorie Greenspan’s cookbook, Around My French Table, and now we began again!

Some of my happiest cooking and family memories come from making the recipes from Around My French Table! For some reason the Chicken B’stilla and the Beggar’s Linguine, pasta with raisins, figs and nuts, are two memories that easily come to mind. I think mostly due to the fact that both recipes were out of my comfort zone and being part of the group, I made them, and felt such a wonderful sense of achievement, it still stays with me today.

Dorie Greenspan’s new book, Everyday Dorie: The Way I Cook, has yet to arrive in the mail for me, however Dorie has provided the Cook The Book Fridays group with a recipe we can all cook while we wait for our copies to arrive! And even better… she has given the participants permission to share the recipe on our blogs! So below you will find the recipe as an excerpt from her book!

Now to get to My Newest Gourgères!

Loved them 🙂
I made the recipe, took half out before I added the pecans (we have nut allergies in the house and different kids are allergic to different nuts…) and I froze them! I followed the directions and felt very accomplished having a bag of frozen gourgères in my refrigerator for guests!

I then added the pecans to the remaining half of the recipe and baked those straight from the mixing bowl.

We (those who can eat pecans) ate them fresh from the oven! And we loved the light, warm cheesy puffs with the bit of crunch that the chopped pecans provided. I was also surprised by how good these tasted cold!

I later made the gougères straight from the freezer, without pecans though, and the gruyere cheese was the star! Loved these. I  actually preferred them without the nuts. Again, I am totally astounded by how light and tasty these are, even after sitting out for hours. Love these and recommend them!

excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

Makes about 60 gougères
Gougères are French cheese puffs based on a classic dough called pâte à choux (the dough used for cream puffs), and it’s a testament to their goodness that I’m still crazy about them after all these years and after all the thousands that I’ve made. Twenty or so years ago, when my husband and I moved to Paris, I decided that gougères would be the nibble I’d have ready for guests when they visited. Regulars chez moi have come to ex- pect them.
Over the years, I’ve made minor adjustments to the recipe’s ingredients, flirting with different cheeses, dif- ferent kinds of pepper and different spices. The recipe is welcoming.
This current favorite has a structural tweak: In- stead of the usual five eggs in the dough, I use four, plus a white—it makes the puff just a tad sturdier. In addi- tion, I’ve downsized the puffs, shaping them with a small cookie scoop. And I’ve added Dijon mustard to the mix for zip and a surprise— walnuts.

1⁄2 cup (120 grams) whole milk
1⁄2 cup (120 grams) water
1 stick (4 ounces; 113 grams) unsalted butter, cut into 4 pieces
11⁄4 teaspoons fine sea salt
1 cup (136 grams) all-purpose flour
4 large eggs, at room temperature
1 large egg white, at room temperature
2 teaspoons Dijon mustard (preferably French)
2 cups (170 grams) coarsely grated cheese, such as Comté, Gruyère and/or sharp cheddar 2⁄3 cup (80 grams) walnuts or pecans, lightly toasted and chopped

My secret to being able to serve guests gougères on short notice is to keep them in the freezer, ready to bake. Scoop the puffs, freeze them on a parchment- lined baking sheet or cutting board and then pack them airtight. You can bake them straight from the oven; just give them a couple more minutes of heat.
Position the racks to divide the oven into thirds and preheat it to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Bring the milk, water, butter and salt to a boil over high heat in a medium saucepan. Add the flour all at once, lower the heat and immediately start stirring energeti- cally with a heavy spoon or whisk. The dough will form a ball and there’ll be a light film on the bottom of the pan. Keep stirring for another 2 minutes or so to dry the dough. Dry dough will make puffy puffs.
Turn the dough into the bowl of a mixer fitted with the paddle attachment (or work by hand with a wooden spoon and elbow grease). Let the dough sit for a min- ute, then add the eggs one by one, followed by the white, beating until each egg is incorporated before adding the next. The dough may look as though it’s separating or falling apart but just keep working; by the time the white goes in, the dough will be beautiful. Beat in the mustard, followed by the cheese and the walnuts. Give the dough a last mix-through by hand.
Scoop or spoon out the dough, using a small cookie scoop (11⁄2 teaspoons). If you’d like larger puffs, shape them with a tablespoon or medium-size cookie scoop. Drop the dough onto the lined baking sheets, leaving about 2 inches between each mound. (The dough can be scooped and frozen on baking sheets at this point.)
Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F.

Bake for 12 minutes, then rotate the pans from front
to back and top to bottom. Continue baking until the gougères are puffed, golden and firm enough to pick up, another 15 to 20 minutes. Serve immediately—these are best directly from the oven.
S T O R I N G : The puffs are best soon after they come out of the oven and nice (if flatter) at room temperature that same day. If you want to keep baked puffs, freeze them and then reheat them in a 350-degree-F oven for a few minutes.

Looking forward to reading what the rest of the Cook The Book Fridays group thought about this week’s recipe!


17 thoughts on “MY NEWEST GOUGÈRES

  1. I love the look of the pieces of pecans on your first batch! I chopped mine into oblivion and you couldn’t tell they were there.

    Here’s to making many more memories!

  2. delicious– i can see the cheese and nuts in there! i gobbled mine straight from the oven, but am also happy to have a stash still in the freezer.

  3. I froze some, too! Seemed like a nice snack for the holidays. Yours look perfect!

  4. I froze some too! Yours look delicious. Nice to be cooking with you again:)

  5. So happy to “see” so many familiar faces this week 😁
    Your gougeres look wonderful !

  6. Hi Sanya! So happy to be cooking with you again! Like you, I baked some and froze some. And they were delicious!

  7. I’ve been enjoying all the beautiful food that you have been making and posting on Instagram the past few months. So, so glad that we’re cooking together again. I also baked some (I enlisted the front desk staff at The Gant to taste test them at 7:30am last Sunday! They are good sports.) and then I froze the rest. I baked off the frozen ones yesterday and they do come out perfectly. Yours look gorgeous. I am making another batch tonight and think I will make half with the nuts à la Sanya.

  8. I think I may be with you on he nuts but shhhh…. I still thought these were pretty darn good and I have half the batch in my freezer too. Thanks for reminding me about the Chicken B’stilla! That was a huge achievement for me as well. I need to make that again someday soon because it was so very very good!

  9. Good memories of the recipes we cooked in AMFT. Beautiful photos!

  10. The crumb shots are so real and delicious. You do have a way to make food enticing. I like both the cheese and the nuts. One for taste and the other for crunch.

  11. These were delightful! Yours look great!

  12. Oh this was just so fun. I was literally almost giddy looking at the links from my blogging buddies. And a great recipe too – win win win lol. Yours look fabulous and kudos for prepping them around the nut issues. PS- Beggars Linguine was one of my favorites from AMFT.

  13. Gorgeous photo! I look forward to trying these without the nuts, especially since you note you kind of preferred them that way. I also had the experience that hours later they were still just fine to eat! 🙂 I’ll have to revisit beggars linguine! Gosh, it’s been so long I barely remember that recipe. I DO remember the chicken b’stilla, though. that was good!

  14. Great to “see” you & be cooking with you again! We were amazed by the Beggar’s Linguine, too! And have several other go-to recipes from AMFT, too! Your Gougeres look wonderful!

  15. Oh, the Chicken B’stilla, so good and such a beautiful dish. Your gougères look perfect, too. I’m so happy that we’ll all be cooking through this together.

  16. I’m late getting to all of these posts, but this is all soooo exciting, I agree. Last night I got to meet Dorie, get my book signed, and enjoy tasting a number of recipes as Dorie and crew demonstrated. Awesome – but… to the point. Your gougeres look exactly like hers, and so beautifully made! I had to freeze half of mine too. Enjoyed the nuts, but will also make some without. Well done!! Your gougeres are gorgeous!!

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