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Excellent suggestions Madonna, especially about using the scraper to get everything out of the piping bag. I have never attempted gougères and congratulations on mastering the skill. It’s not simple.
I love Winnie’s Chez Bonne Femme Cookbook and use it all of the time. Every recipe I’ve tried comes out perfectly.
Sam
Thanks Sam. I have made these several times and they get better each time. It is a great recipe. Everything I have made of Wini’s has been delish.
These gougeres look wonderful. Such tasty morsels are hard to resist. I’ve made them several times, and will be trying your recipe for a variation.
I hope you will Lorrie. I will be over to investigate yours.
Your gougères look delicious!
I was told many years ago choux pastry shouldn’t be made on cloudy or really humid days as the choux won’t puff up or dry out good…I had to try, of course, they didn’t puff or dry good, so now I always make them on sunny days, never have those problems.
I like your idea of using a bench scraper to make sure to get all the choux pastry from the bag.
I know that meringue does not work on a humid day, but I was not aware of that being a problem with gougères. I will be mindful of that the next time. Thanks for stopping by Marigene.
Thank you for all of the tips, Madonna! I haven’t made gougeres in a long while but I love them. Next time I make them I’ll use this recipe! I have to take a look at those crepes too.
Susan, I think you will be happy with both the gougères and the crêpes. The are now in my keeper recipe file. Thanks so much for stopping by.
I loooooove gougeres, but I agree, not the easiest things to make! But, then when you eat a perfect one hot out of your own oven it makes the whole thing worth it! I have only ever made mine with Gruyere cheese. I like the trick of using the pastry scraper to push all the dough to the bottom of the piping bag!
I felt a little braver when I realized it was a small recipe and if it failed I only lost two eggs. This recipe makes it all so manageable. I do like to use the bench scraper since half of the choux stays in the bag if you don’t use it. 🙂 Thanks for stopping by Angelina.
Love your thorough explanation on how to make gougeres. They are on my list of foods I need to try to make.
Karen, I have made these several times now with much success, or at least I thought so. Let me know if you make them what your thoughts are. And, as always, thanks for stopping by.
What a thrill to get this in my in-box today! I saw that your topic was “Gougères,” and I thought: Gee, I wonder how her recipe differs from mine?” Then I read that it was mine! So honored. And I really appreciate the tips and twists you brought to the recipe–great job.
Thanks so much, Madame Citron!
Wini, I was so happy to find your recipe. And, I just love French people,they just have a way with two eggs and half a cup of flour. 🙂
Thanks again.
These sound interesting! I have never had these nor ever heard of them. I am pinning them for when I feel adventurous!
I hope you will give them a try AnnMarie. I have made them several times with great success.
I’ve never made anything like that but I’m looking for some adventures! It would be fun to surprise my sister with something so elegant. She is the cook in the family! Thanks for the recipe and the instructions with such great hints!
These look fabulous. Choux is something I have been meaning to investigate further, I love both the sweet and savory applications. I really need to get off my tush and do it soon!
I hope you will give these a try Carlee. This is a small manageable recipe. I have read that you can freeze them either raw or baked. I am anxious to put some in the freezer for unexpected guests.
That’s what i love about blogging we all learn from each other’s experiences! I think you did all the right things to make these gougeres a total success!
I haven’t made these in years! One of those things I keep meaning to do, and keep forgetting. Great trip with the bench scrapper, btw. Anyway, terrific results — thanks.
John, these would go well with one of your famous cocktails you make. Thanks for dropping by.
I don’t know how I missed this post, but your gougeres look perfect, Madonna! I have never made them, but do make cream puffs, which were one of my late beloved’s favorite desserts.
Happy ❤️ Day to you!
Kitty, I have cream puffs on my radar now, but I would encourage you to whip up a tray for your next party or gathering. Your emoji makes me smile.
Oh my, your gougeres are beautiful, one of my favorite appetizers with glass of white wine. Cream puffs are one of my family’s favorite desserts and I haven’t made them in ages. Thanks for the excellent tips for making the dough. I’ve never tried freezing them.
Cathy, I think you will love these. I am so happy with this recipe.
i’m such a semi-homemade gal, i could probably never make these….they look amazing.
This is a fantastic recipe that I can’t wait to try! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This is one of my absolute favorite appetizers. They always wow a crowd, and they are light but tasty. Your Gougeres look wonderful, and congratulations on cracking the code! What a great tutorial.
Adri, Cracking the code explains it perfectly.
Thank you so much for stopping by.
These look great, I wish I had one or tow or three right now!
Thanks for the tutorial.
Happy Valentine’s.
FABBY
Thanks for stopping by Fabby. I am so happy to have found a great recipe.
Yum!!
Thanks for sharing at Funtastic Friday!
These look so nice and delish ♥
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