If anyone out there is an online member of Cook's Illustrated, may I impose upon you to copy the recipes for

gougeres

and send them to me via e-mail?

Thanks so much -

Theresa

I don't have the recipe, but do you have a recipe for cream puffs? Throw in a handful or so of shredded Swiss or Jarlsburg cheese and bake. Viola! Gougeres.

Sure what's your e-mail?

how do you pronounce gougeres?

click on the arrow on this link

http://www.forvo.com/word/gougeres/

Theresa

Glory I heard her say it over & over GOO jher is kinda what I got.

Thank you, Theresa!

But I think my original pronounciation gets honorable mention

GOOjerees

Hey, as long as they taste the same, I don't care if you call them mud.

They're bangin and addictive!

Theresa

So do you fill them like cream puffs or just eat them as is?

They're savory, not sweet. You can just eat them as is, or fill them. For breakfast, I fill them with scrambled eggs.

They can be eaten either way. Some people use them as tea sandwiches, filling them with tuna or chicken salad, or something similar. I've seen recipes that fill them with caramelized onions, tapenade, even pulled pork barbecue.

You can add dough or finely chopped herbs, prosciutto, or mushrooms to the dough to introduce other flavors.

Cook's Illustrated has specific flavor combinations for them, which I cannot access because I'm not an online member.

Theresa

Ooh, Leah, I never thought about them for breakfast!

And I'm doing the Christmas brunch this year - thanks, girlfriend. You just made my planning so much easier!

The beauty about the shells is that they can be made in advance and frozen for future use.

Theresa

I searched for gougeres on cooks illustrated and nothing came up. Any other suggestions for what to search?

No. I had done a google search, and the two recipes that came up were blocked because I am not a member.

Thanks for looking, though. It's appreciated.

Theresa

Maddiescakes, from Cooks Illustrated:

BACON, GARLIC, AND THYME GOUGÈRES

Scallion, Parmesan, and Black Pepper Gougères

You probably forgot the accent.


By the way, there's other recipes. David Lebovitz has one too.

http://www.davidlebovitz.com/2009/01/gougeres-french-cheese-puffs/

And Fine Cooking:

http://www.finecooking.com/recipes/cheddar-pecan-gougeres.aspx

I just did a search and found them. There are 3 recipes though which one(s) would you like?
Gougères
Bacon, Garlic, and Thyme Gougères
Scallion, Parmesan, and Black Pepper Gougères

The last two - I have a bunch of pate a choux recipes. I would like the others for the flavor profiles.

Thank To All!

Theresa

And for those who would like to try making them, allow me to suggest using this recipe for the purposes of learning how to make the dough. The instructions are much easier to understand than other sites. My thanks to Alton Brown, who taught me how to make the dough -

http://CakeCentral.com/modules.php?name=Forums&file=viewtopic&p=7009049#7009049

Theresa