Serious Eats: Recipes
French in a Flash: Carrot and Brie Puffs
I made these puffs back home. Home is where the heart is, and where la famille waits with empty, hungry stomachs to taste and to critique and to decide whether my recipe will live forever in the halls of ignominy, or will be dubbed "un gagnant." Many daughters have a hard time taking all their mothers' suggestions seriously, but I think I may have grown up. Maman, when she tasted these carrot and brie puffs straight out of the oven, took a knife, stabbed a puff, and stuffed some extra bits of brie into the middle. The steam melted it, and voila, one bite later, there was delicious, crispy brie on top of the puff, and melting, oozing brie on the inside. She's a genius.
Gougères are French cheese puffs, made from the same dough used for profiteroles and eclairs. They're puffed full of air on the inside, and crisp on the outside with a touch of doughiness. So good, you could eat a million. I normally make them with Gruyère or Parmesan, but I think carrot and brie goes so well together. These puffs have carrot and chervil in the dough, and brie melted into the top and, if you like, in the center. Served directly from the oven, they're the perfect afternoon snack, but are also elegant and innovative enough to make an appearance at a cocktail party, or as something to munch on with drinks before dinner. Good as gold.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.