The first recipe on our adventure is for gougères, wonderful cheese puffs made from a choux paste, or pâte à choux, the same dough used for cream puffs. The recipe calls for either gruyère or cheddar, and I used Gruyère. Now, I’ve baked gougères several times before, but none were as good as these. They are the lightest and most tender of any I’ve tried. Everyone loved them: Jim, the boys, and my sister Michelle. I have a feeling we’ll be making them again this weekend. (Andrea and Marlo, you’ll love them, too!)
As I was getting ready to head out the door for Gus’s football game (two more touchdowns!), I noticed two last gougères on the plate and tossed them into a bag and into my purse. Even cold and deflated, they were incredible.
Next Week: Gerard’s mustard tart.