Sunday, October 11, 2009

Gougères - Pâte à choux with Gruyère

Four accents in the title - a new personal record!

Today I made Pâte à Choux dough for the first time. I was inspired by Chef John's recipe for Gougères on foodwishes.com. Check out his site...he's pretty awesome!

My parents and I ate all but one (the most beautiful of them all) before I thought about taking a picture. Here's what the last one looked like sitting next to my new Thyme plant. I only wish I'd taken another action shot from the side so you could see the height.



I've never used gruyere before, but I really liked it. The first batch of 6 deflated I think because I kept opening the oven door. The second batch I baked directly on foil instead of silpat and left the oven door closed until done and they puffed up perfectly and didn't stick! You shouldn't let them cool on the rack for more than maybe 30 seconds because they're amazing when very warm.