Tuesdays with Dorie BWD: Gouda Gougères

May 14, 2024 at 3:50 pm | Posted in BWD, groups, other savory, savory things, snacks, tuesdays with dorie | 5 Comments
Tags: baking, cheese, savory

This month we’re celebrating choux paste with Mardi, our May birthday girl who chose one sweet cream puff and one salty cheese puff for us to make. Someday I hope to apéro with Mardi IRL, so to manifest that, I’m starting with the Gouda Gougères. These are a favorite cocktail snack of Dorie’s (and mine) and we’ve made a few versions of them by now. These ones have gouda cheese and cumin seeds for a fun twist. Actually, mine were manchego because I forgot to get gouda at the store, but no matter, it worked just the same. I made a quarter recipe and used a two-tablespoon scoop to get six nice-sized puffs. I normally bake choux pastry at a higher temperature than this recipe does, so baked my gougères at 400° for the first half of baking (I think they rise better in a hotter oven), and then turned the oven down to 350° for the second half. Warm from the oven, these are crispy-soft, salty, cheesy and just the thing to toast friends with a cold glass of wine.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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Those look so perfect, and the whole photo makes me want to be in it! Thanks for the helpful hints for when I make these in two weeks. So fun to get to make things for Mardi’s birthday celebration.

Comment by Kayte Gerth— May 15, 2024 #

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- oh- you reminded me i forgot to mention i baked them at a higher temp than the recipe said…i’m going to edit!
  
  Comment by steph (whisk/spoon)— May 15, 2024 #
  
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Love gougeres with most any kind of cheese. I didn’t have an issue with the temperature, but I might try your version next time to compare the results.

Comment by Judy— May 19, 2024 #

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Your gougeres look terrific- can’t wait to make them.

Comment by Cakelaw— May 22, 2024 #

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These look so perfect! I also baked mine at higher temp (425 because mine were from frozen) and they puffed beautifully! I also did a variation on these (Piment d’Espelette and Aged Cheddar). And YES to having apéro with you IRL sometime!

Comment by Mardi (eat. live. travel. write.)— May 27, 2024 #

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