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Entries tagged with 'gougeres'


Serious Eats Caroline Russock 3 comments

Depending on how you look at it, gougères can be a cheesy Burgundian specialty that makes for an elegant amuse-bouche or a fancy-pants cheese puff. Either way, they are just about perfect with any sort of apéritif, whether it's a... More

French in a Flash: Carrot and Brie Puffs

Serious Eats Kerry Saretsky 6 comments

These puffs have carrot and chervil in the dough, and brie melted into the top and oozing in the center. They're puffed full of air on the inside, and crisp on the outside with a touch of doughiness. Perfect as a snack or something elegant but simple before dinner. More

The Secret Ingredient (Pink Peppercorn): Pink Peppercorn and Parmesan Gougères

Serious Eats Kerry Saretsky 9 comments

Gougères are savory, unstuffed profiteroles. These are crisp on the outside, a puff of air within, and salty and spicy and nutty from the combination of pink peppercorns and Parmesan cheese. Serve these warm in a basket for brunch. More

Sunday Brunch: Giant Gougères

Serious Eats Robin Bellinger 7 comments

[Photo: Robin Bellinger] Gougères look impressive, but are secretly easy to make. Small ones are usually served as a nibble before dinner (ideally with champagne), but San Francisco's Tartine puts supersized ones out in the morning because they make a... More

French in a Flash: Parmesan and Gruyère Gougères with Jambon de Bayonne, Arugula, and Dijon-Chive Butter

Serious Eats Kerry Saretsky 6 comments

"Sometimes revenge isn't sweet: It's very, very savory." I like nothing better than a picnic. I like eating outside so much that, I admit, I sit outside on park benches munching sandwiches through trembling fingers all winter long. But when... More

Cook the Book: White Cheddar Puffs with Green Onions

Serious Eats Michele Humes 4 comments

You may also know today's Cook the Book dish, white cheddar puffs with green onions, as gougères. Though they're traditionally made with Swiss gruyère, Bon Appétit's cheddar and scallion variation is distinctly American. Essentially a savory version of the choux... More

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