What did you end up making?
Thanks to all for the great ideas! I wound up going with Mitchell Davis’s recipe for gougères. Half Parmesan, half gruyère. Next time I’ll add a bit of cayenne.
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they look good.
They look fabulous! I still remember a gougère I had at a now defunct place in Philly, Sbraga, which was served along a foie gras soup shooter.
Those gougères look terrific, lucky friends!!
Now I want gougeres. Boo!
Mouthwatering!
I’ve made it a few times. It’s easy to make and tasty. However, I don’t care for the texture of sun-dried tomatoes, so I just left them out.
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They look fantastic! And yes, a touch of cayenne make gougeres really pop.
Have a great time!
I’ve done the same thing but instead of basil leaves, I brush pesto on the skewer. I really don’t enjoy eating basil leaves…
A viable option!
