19. Gougères p. 33

very much like this recipe, except The Book omits the dill seeds, and adds two tablespoons of grated Parmigiano-Reggiano, and one teaspoon of nutmeg.

This one went quite well. They were fluffy and airy without being greasy. The cheese flavours were definitely there, but not overwhelming. The nutmeg was a nice touch.

Making them was quick and easy. When I added the flour to the liquids it seized into a near solid mass almost instantly, and it took a lot of stirring to get it to the right consistancy. Other than that it wasn’t much trouble. The recipe suggests piping the gougères onto a sheet pan from a pastry bag, or just using a teaspoon. I didn’t have a bag, so I went with the spoon. The batter is very sticky, so piping them would have been a bit easier, but it wasn’t a big deal. Mine were also finished baking in ~15 minutes, while the recipe suggests they should take ~30. I recently got an oven thermometer, and it turns out my oven ends up ~25 degrees hotter than the dial suggests. This might explain the reduced baking time.

These were really tasty, and a great two-bite size. Be warned, you could very easily eat twelve of these without really noticing.