Reviews for Alain Ducasse's Gougères

Hands down the best and cheesiest Gougere recipe I've made and possibly as good as those served at Artisanal in NYC. Rather than use a piping bag I used a small spring-loaded ice cream scoop and got more than 50 2-inch gougeres. Use the best Gruyere you can find and I recommend using a microplane grater for the cheese that is sprinkled on top.

February 2, 2009

ziploc bag was a great reminder.  I added some parm by mistake as we had a risotto for anothe dish.  Adding back the gruyere and coninueing on did just fine.  A Keeper Recipe!  Love those little bundles of cheesy joy!

April 6, 2008

The mixture  of water  and milk is perfect. This is a perfect recipe to alwyas have the ingrediants on hand to make for unexpected guests! It is so easy. If you do not have a  pastry bag, a ziploc bag with the corner cut off works just fine.

October 23, 2007

October 6, 2007

Super easy and quick to make. I've added feta, kaskaval, emmental - always delicious.

September 15, 2007

These are fabulous. You can use white Cheddar cheese if Gruyere isn't available.

August 13, 2007

These are a fabulous nibble with cocktails. I've made these with white Cheddar cheese if I don't have Gruyère on hand.

August 13, 2007