I have to admit I've heard of Dorie before but I am not familiar with her recipes or her cookbooks. This fabulous gougeres is the 1st recipe I made of her and I can tell you that I am in love with Dorie already!
Not only is these little puffy goodness are fabulous in taste (soft, moist, and so aromatic of gruyere), but they are so easy. I made 1/2 recipes and it took 20 minutes to prepare.
I was a little surprised that they turned out a bit yellowish, I got organic eggs and I think they are more yellow than regular eggs. I am also finding that they taste better at room temperature than straight out of the oven. It is more cheesy at room temp :).
Disclaimer: no recipe is posted for French Fridays with Dorie, per request from the publisher.
i loved them too! i just baked a few that i had frozen in my toaster oven and they came out great as well. i'm sticking my ffwd posts on my other blog.
ReplyDeleteI too am always surprised by the bright yellow color when I use fresh eggs. It is a sad comment on the state of our food supply that we are not used to that nice yellow color.
ReplyDeleteI liked them fresh out of the oven and at room temperature. They are great, aren't they? I really like the yellow color of yours.
ReplyDeleteOhhh, mine eggs were bright yellow as well! I guess the WB on my camera worked because when I took the picture they balance out and did not show as yellowish.. who knew?
ReplyDeleteI think this were a HIT EVERYWHERE!
Glad that you decided to join FFwD.. we are going to have fun.
Just beautiful! I wish I thought to freeze mine!
ReplyDeleteGorgeous gougeres! Love the bright egg yolk yellow, too!
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