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November 20, 2007


I absolutely love gougères and they're fab in winter with a glass of red wine! I make mine with parmesan cheese for even extra bite: http://eatingleeds.co.uk/2006/12/gougere.html

These sound great - and I know what you mean by "making them about 4 times to get them right." I've made the traditional Gougères for years but I think the sharp cheddar with the mustard and cayenne is brillant.

I'm think these, my garlic soup, and a glass of rioja . . .

I made these for a recent birthday party and they were wonderful!!

Thank you for posting!!

You're welcome Kelly. I love these for parties. They look so impressive, but they really don't take too much effort. I'm glad you enjoyed them.

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