SLIDESHOWS: The French Masters

Alain Ducasse’s Gougères

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don’t worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Go to Alain Ducasse’s Gougères recipe ( 10 of 12 )