When I started cooking Around My French Table, Gougeres were one of the first recipes I’d made. My kiddo, hereafter referred to as Batman, was a picky eater, but liked cheese, so I gave these “cheesy poofs,” as we came to call them, a shot. He loved them, and they became the thing I made for parties, or when traveling, or anytime I wanted a food available that I KNEW he’d eat.
Funny enough, Gougeres were also the first recipe that the cooking club had made from AMFT.
Because it felt like a nice, full circle, we decided that My Newest Gougeres would be the first recipe we cooked from Everyday Dorie. There are a few tweaks–one less egg yolk, which Dorie says makes the puff sturdier, and the addition of toasted nuts and Dijon mustard.
I don’t know if it was because of that one missing yolk, or if I’m just a better baker/cook than I was in 2012, and executed these differently, but these poofs were crispier, and held their roundness more than the ones I’ve made in the past. They were toasty-cheesy delicious, and I loved them.
Because these were rounder and crispier, Batman wouldn’t eat them. He’s 8 now. Still hard to feed, though not as bad as he used to be. He said he wished they were softer.
It’s been a while since I made the old recipe for gougeres. I think I need to bring them out to play soon, just to make sure Batman still likes them. I might cry if he doesn’t, because they loom so large in his childhood. I’m really curious to see if that one egg yolk really made that big of a difference, or if the difference is me. Or something mysterious. Temperature? Humidity? The NEED to conduct a series of experiments seems like a pretty good reason to work cheesy poofs back into our normal lives. Ha! At least I know he’ll still eat Dorie’s cauliflower soup…
(Folks who follow me on instagram may see that I’m currently doing a Whole30, and be like, “Wait! Cheese and grain are off limits!” True. The leaders of the club kindly emailed me the recipe ahead of time, and I made it last week, as a last hurrah.)
I’m so happy to be back with the Doristas, and working on this new book. Check out Cook the Book Fridays to see how everyone else’s gougeres turned out!