I just finished making these (with Emmenthaler), and they're wonderful! I can see stuffing them with shrimp or scallops in a creamy sauce, or maybe slightly sweetening the dough and filling them with sweetened ricotta, rolling the sides in chopped pistachios (French cannoli?). Or just eating them right off the cooling rack. Thanks for a great recipe!
Bettina, Hehe you should get Steven to ship you some. :)
Steamy Kitchen, Originally I was going to fill them with smoked salmon cream cheese. Whipped cream cheese, fresh dill, lemon zest, and smoked salmon. Another filling could be ricotta, spinach, parmesan, and artichoke hearts. If they're filled they can't be served hot otherwise the filling might melt a little but the texture of the puff suffers if they're chilled so room temp is probably best.
Vicki, I'm so glad you liked them! Stuffing them with shrimp or scallops sounds absolutely divine! It's definitely hard to resist when they're sitting on the cooling racks. I love when they're still warm and steamy on the inside. :)
They look great! What I love about them is all the possibilities for playing around with the cheeses, spices, herbs. Great entry and my best wishes to your uncle.
Helene, That's an excellent point! These are great with other cheeses, like cheddar, and herbs and spices mixed in. I will make a note in the original post. :) Thank you for your kind words and warm wishes.
Marisa, I'm so glad you liked them. It always makes me really happy when people try out and like these recipes. It's so great! :) And I totally know what you mean about sketchy dorm ovens. :P
Lisa pointed me here after I screwed up (somehow) the gougeres from the French Laundry cookbook. I will try tweaking using your recipe as a reference. Thanks!
jump to the new blog for gougere recipe
Beautiful! I can eat several at once... I love savoury stuff like these!
ReplyDeleteLook at how the cheese just melted and integrated as part of the nice golden yellow light crust...lovely!
ReplyDeleteAnh,
ReplyDeleteThank you! I do too, I especially love the smell of baking cheese. :D It's so hard not eating them right when they come out of the oven.
Tigerfish,
Thank you!
mmm, i want to try it! steven's so lucky...hehe.
ReplyDeletemmmmm....I'd love to fill them up! Amy- what would you fill them up with?
ReplyDeleteI just finished making these (with Emmenthaler), and they're wonderful! I can see stuffing them with shrimp or scallops in a creamy sauce, or maybe slightly sweetening the dough and filling them with sweetened ricotta, rolling the sides in chopped pistachios (French cannoli?). Or just eating them right off the cooling rack. Thanks for a great recipe!
ReplyDeleteBettina,
ReplyDeleteHehe you should get Steven to ship you some. :)
Steamy Kitchen,
Originally I was going to fill them with smoked salmon cream cheese. Whipped cream cheese, fresh dill, lemon zest, and smoked salmon. Another filling could be ricotta, spinach, parmesan, and artichoke hearts. If they're filled they can't be served hot otherwise the filling might melt a little but the texture of the puff suffers if they're chilled so room temp is probably best.
Vicki,
I'm so glad you liked them! Stuffing them with shrimp or scallops sounds absolutely divine! It's definitely hard to resist when they're sitting on the cooling racks. I love when they're still warm and steamy on the inside. :)
I bet those are delicious! What a great entry.
ReplyDeleteThey look great! What I love about them is all the possibilities for playing around with the cheeses, spices, herbs.
ReplyDeleteGreat entry and my best wishes to your uncle.
Kristen,
ReplyDeleteThank you for your sweet words.
Helene,
That's an excellent point! These are great with other cheeses, like cheddar, and herbs and spices mixed in. I will make a note in the original post. :) Thank you for your kind words and warm wishes.
i'd love to make and eat these, but what exactly is AP flour?
ReplyDeleteOops! AP flour is all-purpose flour. Sorry for the confusion!
ReplyDeleteAmy, these are delicious!
ReplyDeleteThey are similar to Brazilian pão de queijo.
I'm gonna bake these soon, you bet!
Your gougères look gorgeous and ever so delicious!
ReplyDeletePatricia,
ReplyDeleteI just googled Pao de Queijo and they do look similar. I’m going to try making those sometime. :)
Rosa,
Thanks so much. :)
I can't stop eating these when I make them. Your slookyummy. Thank you for contributing.
ReplyDeleteBarbara,
ReplyDeleteSteven and I are just like you! We couldn't stop eating them off the cooling racks. :P
Thanks for the fantastic recipe. I made them for my french club dinner, and even in the sketchy dorm kitchen, they turned out great! -Marisa
ReplyDeleteMarisa,
ReplyDeleteI'm so glad you liked them. It always makes me really happy when people try out and like these recipes. It's so great! :) And I totally know what you mean about sketchy dorm ovens. :P
I just made these, and they're yummy. I'm thinking some kind of creamy mustardy filling would be excellent.
ReplyDeleteLisa,
ReplyDeleteA mustardy cream filling sounds like a good idea too. :)
Lisa pointed me here after I screwed up (somehow) the gougeres from the French Laundry cookbook. I will try tweaking using your recipe as a reference. Thanks!
ReplyDelete