A little Puff - Gougere
When I was about nine years old and my mum was out I decided to make what we called Cream Puffs . You may know them as their more sophisticated name Profiteroles . Back then I did something wrong as the choux pastry was far to runny to stand up in a little peak on the oven tray. Thinking quickly I spooned the mixture into patty pan tins and they came out a little puffed but nothing as grand as they should have been. Filled with cream and dusted with icing sugar they were at least edible.
Some years later I read about a savoury version called Gougere . I knew someday I would make them, especially after I saw them here and here . That day finally came this week when I decided they would be perfect for trying out my Christmas present.
Everything was going along smoothly, I started adding the eggs and whoops I added a little too much egg and yes my choux pastry again collapsed in a heap on the oven tray. Grabbing some tiny paper baking cases I quickly started tea spooning and baking.....and they turned out perfect little crispy, cheesy puffs. Being dressed in their little paper dresses they freeze well and can just be quickly reheated in the oven for a minute or two to have with your pre dinner drink.
The recipe I used can be found here. My tip is to add the egg slowly and do not be tempted to mix it all in. Stop adding egg when you feel the choux is the right consistency to stay up.
Then I couldn't get the new lens to do what I wanted it too so resorted back to my old one. I'm still working on producing a picture with the macro I'm happy to share.
I made them too... http://bronmarshall.com/?p=180
shameless plug!
I'm a total choux fiend!
Honestly I could eat a truckload of them, yours look beautifully cheesy! Yum!
Posted by: Bron | January 25, 2007 at 02:54 PM
Bron - yours are perfect and your recipe is much more detailed. I will try it next time.
Posted by: barbara | January 25, 2007 at 05:41 PM
they look good. i should try it one day! john just loves the sweet choux pastry, and i never thought of the savoury ones.
Posted by: arfi | January 28, 2007 at 03:33 AM
They sure look good to me!
I'll remember add the egg slowly. That sounds like the problem I have with separating eggs. I've just about gotten to where I do one egg into it's own bowl and then add the white to the group. Even then I've been known to put a white into the yolks. It's that one moment that a lose my concentration.
Posted by: Tanna | January 29, 2007 at 04:34 PM
Tanna - I've done that too:)
Posted by: barbara | January 29, 2007 at 07:30 PM
Arfi - you must try them, they are delicious.
Posted by: barbara | January 29, 2007 at 07:32 PM
cheese puffs ,I've always wanted to make these...I wonder if they are similar to Brazilian cheese puffs/bread that I have had.
Posted by: Veron | January 29, 2007 at 11:49 PM
Veron - I looked up the Brazilian cheese puffs on Google and I suspect they are very similar.
Posted by: barbara | January 30, 2007 at 12:03 PM
How disappointed I was to read your hotspots In Auckland, in Olive mag-really Barbara you should get out more!
Euro,Soul?is this the best you can muster??
Posted by: celia harvey | February 14, 2007 at 03:47 PM
Thanks for dropping by Celia. I have replied by PM to Celia but for anyone who is interested. The article I wrote for Olive did not include Euro or Soul. They were added in by the magazine.
Posted by: barbara | February 14, 2007 at 07:05 PM