A few weeks ago I promised you some new features on this little blog, and today I bring you the first …
You know I love to share my favourite recipes with you, but taking the pictures? … well, lets just say that shooting food is best left to the professionals.
And because I prefer to use original material and photoshere, I’d like to introduce you to Alex Roberts, a talented young chef based in Paris, who has worked with me to put together and shoot four December recipes to share with you.
We wanted to stay in a traditionally French holiday season theme. We can’t show you the whole Christmas Dinner, because it would be way too long, so each week we will give you a simple recipe, ideal for using during the holidays. This week it is Gougères prepared two ways for an aperitif, in the next three weeks it will be a dessert or a savoury dish.[white]
So here, without more ado, is the recipe to make these delicious herb and cheese gougere, that you can either serve straight from the oven or make even more wonderful by filling with salmon and cream.
1 teaspoon of salt
28 comments
These look very similar to my cream puffs that I make Sharon. I must say with a pastry bag they look much more elegant. I have filled these little puffs with either a pudding mixture for desserts or even a chicken type salad for a little appetizer. Thank you for reminding me of these little gems & for the recipe as well. X
YUM YUM Sharon, thank you for sharing the recipe…….beautful…so hungry right now,
just drove home from Dallas, TX…..busy there…..Neiman Marcus was hoppin & decorated so beautiful…..wow XO
I love the beginning of your “new” blog. The recipe will be added to my December repertoire and the pictures are beautiful. Well done and I can’t wait to see more.
What a wonderful Christmas gift to us! Thank you so much for the recipes!!!
Sending you warm hugs from Colorado!
Marika
Beautiful! Can’t wait to try these.
Wow, yummm, yes! I’m going to make these……..keep your secrets coming……..
Thank you, dear Sharon!
I love gougères, but had never thought to pair them with salmon & dill – such a yummy idea! I’m thinking this would be lovely to share with family around the decorated tree on Christmas Eve.
Cheers! Kate
Gosh those look good, I will certainly be making them in the next couple of days especially with smoked salmon for special occasions, great idea, thank you. Just made a big batch of mince pies, the smell is permeating throughout the house – the smell of Christmas x
Dear Sharon, I have not made these ( or something quite similar) for so long! Yours look absolutely delish! Thank you for sharing!
xoxo
Karena
The Arts by Karena
Books for the Holidays!.
That sounds like a most excellent recipe to try. And beautiful pictures, too! Thanks for the lovely present.
I used to make these regularly. Somehow they disappeared from my recipe line-up. I’ll have to regress, call upon nostalgia and resurrect this popular recipe.
I am so happy with your food posts. I have a love/hate relationship with gougère. Before I learned to cook I made these with much success (beginners luck?), now that I have a little experience I have had the most difficult time. It is that 4 – 6 eggs that throws me. You make me want to try again.
My goodness these are positively sinful! They look amazing! Thanks for sharing this recipe and your gorgeous photography!
How timely Sharon, I’m going to a dinner party this week and will be taking this delightful appetizer. Cannot wait to read the next recipe with pictures.
I always make traditional gougeres for aperitif but these look interesting as well as delicious. I have one request: is it possible to put a print button on your page so we can print the recipe (or one of your blogs)? That would make things so much easier.
Un grand merci, Jacqueline
Sharon, your French recipes always make me very happy! So authentic and impressive! Can’t wait to try my hand at this. Merci, merci, merci!
What delectable looking morsels. I’ll be trying these!
Although I fully appreciate the recipe, does this mean there will be no Christmas story this year? I love your stories!!! Yes, I am greedy.
Beautiful pictures and you are making me hungry!
Sharon thank you for the gougeres recipe. They look delicious!
While visiting my daughter in Sydney, Australia, I went into a book store at Balmaine East and found your book “My Stylish French Girlfriends.” Congratulations! It’s wonderful and now in my library. I’m really enjoying it!
Lucy in California
Thank you so much for sharing your recipe! I too make something similar but these look very special. I shall try them!
Hi, they look amazing. Can you freeze them once cooked. X
Easy to print. Copy and paste the url for this page into the appropriate space at
http://www.printfriendly.com
You can edit out anything you don’t want printed. Just follow instructions. I use this all the time and the results are v. good.
An additional tip about using http://www.printfriendly.com. You can remove all images by clicking the button at the top. Or you can leave images and delete them one by one using the instructions at the site.
For this recipe, I left images and removed only those I didn’t need.
Images take up a lot of space and ink and result in a multi-page recipe. I took this one down to three pages, and it would have been only two except for one image I wanted.
I hope this is helpful. I too like to save recipes.
Hadn’t made these for ages, might give it a whirl!
They look oh so delicious! I really must try them.
These look amazing! I enjoy cooking but I don’t have an extraordinary amount of patience for things that (uber)-challenge me like pastry or bread … But … both my sons enjoy cooking. I’m keeping this recipe til they’re back home for Xmas!
xo
I bookmarked this post. I read the recipe. I found the cheese.
And before I could make the recipe…I ate the gruyere cheese. Oh my is it good!
I’ll try again to make the recipe.
🙂