Dawndoran: If all of your eggs were thoroughly beaten in, I would check your oven temperature to make sure it is accurate. You need the right heat to get the puff.
Please help me—- this is the 3rd attempts. They TASTE DELICIOUS…. But I end up with A COOKIE and not a puff. I am following the recipe. Any ideas what I’m doing wrong??
I had great results with the recipe, after two attempts. The first time, the mistake I made was to make very large gougeres - they puff up but become half dome rather than round. The second mistake was to grate the cheese very fine - the video shows very coarse grated cheese, but does not highlight it. Finely grated cheese tends to disappear, you'll barely taste it.
FANTASTIC! Ignore the reviews that say this is bland or that anything at all is off kilter. I have made this many times and settled in on ordinary supermarket or Trader Joe's smoked Gouda as my favorite cheese for it. You'll have fun experimenting with whatever cheese you like, and if you make this many times, you'll get a hang for just how much egg to use (your dough may be sticky and saggy if your eggs are a bit larger than average, but press on, they will puff up beautifully). You can easily use a two spoons to drop these from the bowl onto the pan (one to scoop from the bowl and the other turned upside down to slide from the first spoon onto the pan). Thanks for this recipe!
Any thoughts on almond flour? Maybe with some psylium husk flour?
This is not a good recipe. Virtually tasteless dough balls. If you do decide to make it keep in mind that shredded gruyere cheese doesn't stick to dough. So if you sprinkle the cheese on before you put them in the oven I would recommend putting some melted butter on them first. My better advice is to find another recipe.
Red Seal Pastry Chef here. First, the video that accompanies this recipe is terrible. The dough needs to be cooked much longer than what is represented; it should be cooked in a saucepan not a skillet. The recipe is not terrible; however, I'm quite sure Alain Ducasse would never have baked an anemic looking pastry like this - not nearly dark enough to ensure the inside is thoroughly cooked. It is lacking salt in the worst way and definitely benefits from 1 tsp of dijon mustard. The comments about it not being cheesy enough are because of the lack of salt. This recipe needs 1 tsp of kosher salt for the above recipe (1/2 tsp table salt if that's what you use). If the dough is cooked long enough (to gelatinize the starch in the flour) then they don't slump like the pitiful example you have posted with the recipe. Come on FoodandWine! You can, and have, done better than this! Two star recipe as is
Most recipes I've seen for these emphasize a need for freshness, but I have found that not only do they keep quite well simply under a towel or napkin, I actually prefer them a bit "stale", if that's even the right term. The one I've used most often has the cheese pushed inside each ball, which is rather tricky but very tasty. I've also read a recipe calling for them to be arranged in a close circle on the baking sheet, so that they "grow together" as they bake; the guests are expected to break them off. This was in a Burgundy cookbook, so that might be a regional quirk.
With so few ingredients, each one needs to be the best. I've found an cave-aged comte or gruyere makes all the difference.
I'm surprised by the positive reviews - I honestly expected much more in gougeres by Alain Ducasse. The recipe was quite bland and doesn't require enough salt. The gougeres have no real "puff" I'd compare them more to a scone, and yes I followed the directions precisely. The recipe needs another flavor point - perhaps a touch of mustard or herbs and a cheese with more bite. But if you like tiny bland biscuits oozing butter, that's what you'll get.
A Christmas go-to. This has got to be one of the easiest recipes ever. It is fail-proof and is perfect for making ahead and freezing. All I have to do later on is reheat. Hands down, the best appetizer for a crowd!
I love these