I used to make Gougère puffs in the 80s, inspired by The Silver Palate Cookbook. Gougères are fantastic! My dirty little secret was using the microwave in short spurts to get the dough to the proper consistancy for baking. It cut down on my stirring time.
Your recipe looks great and I can't wait to make a ring because it looks so beautiful.
Ah, the 80s! French food was so fashionable! I love gougères and to be perfectly honest, my ring is undercooked so not as puffed as it could be. I’m going to do it again!
A truly fascinating and enjoyable read, Jamie! I’m always a little breathless as the history evolves from what seem like crude beginnings to an elegant ending, with the prize being a recipe I can’t wait to try. Thanks for your hard work to enlighten and delight us!
I used to make Gougère puffs in the 80s, inspired by The Silver Palate Cookbook. Gougères are fantastic! My dirty little secret was using the microwave in short spurts to get the dough to the proper consistancy for baking. It cut down on my stirring time.
Your recipe looks great and I can't wait to make a ring because it looks so beautiful.
Ah, the 80s! French food was so fashionable! I love gougères and to be perfectly honest, my ring is undercooked so not as puffed as it could be. I’m going to do it again!
French food is ALWAYS fashionable!
Sorry. Couldn't resist.
https://www.youtube.com/watch?v=VqtyFhC2IEw
Hahaha brilliant!! I couldn’t love you more, Scotty babes.
Very well written, as always.
Who knew the long and winding road of gougères?! Incroyable!
Im always surprised - delightfully surprised - by these histories!
So interesting! 🥂
I wonder if you can make crab gougères? 🤔😁
J’aime les gougères. I’m tempted to make a pecorino version.
A truly fascinating and enjoyable read, Jamie! I’m always a little breathless as the history evolves from what seem like crude beginnings to an elegant ending, with the prize being a recipe I can’t wait to try. Thanks for your hard work to enlighten and delight us!
Thank you!