Going to make these for New Yrs eve!!
Any tips will be helpful or other ideas?
Caio
paul
Don’t know if there’s anything special about Ducasse’s recipe, but I make Gougères frequently – easy to do, hard to screw up, and no special tricks. In fact, I may well make them for New Year’s myself.
This is the recipe I’ve always used and they always turn out great. The trick if i remember correctly is to mix in one egg at a time and mix them thoroughly. It is tough work but I think I remember reading in cook’s illustrated how they use a food processor. i have tried that though.
I made these for Christmas. His note regarding mixing in the eggs one at a time is spot on. I beat 4 eggs in separate bowls to save some time and effort and they came out great. Make sure to pull them out of the oven when they start to brown - they can darken quickly after that and take on a well-done flavor (from experience with the first batch 
) And they are great paired with champagne.
So… is using an electric hand mixer a good idea? I also saw somewhere … the put the dough back on a burner to dry the mixture out a bit ( mixing it )… till the dough pulls away from the pan/pot?
Paul
That was first recipe I made and after researching others, I didn’t find much difference. One thing I do now is add a little cayenne pepper which is something Daniel Humm at EMP told me he adds to his.
That’s in every recipe I know for gougères. I wonder what Ducasse is doing?
Claude,
I went back and re-read the recipe… you are correct!!
Paul
All this gougeres talk is making me want some…
. . . and a nice Burgundy to wash it down?
While Burgundy is acceptable…Champagne is a great choice also 
When you are done making them come over and I will have the Champagne ready!
We need to start off the new year the right way…I’ll make them next week!
Another recipe with wine pairing… which I found interesting!!
http://www.seriouseats.com/2010/12/wine-pairing-what-to-drink-with-gougeres-cheese-straws.html" onclick="window.open(this.href);return false;
Food Processor to incorporate the eggs?
I believe I saw Jacques Pepin(?) first cook it in a pan, then move to a food processor to incorporate the eggs one at a time. After doing by hand I’m sure tempted to try the food processor. Has anybody used it with Gougeres?
Coming soon to a suburb near me:
I make these using an electric hand mixer and just follow the recipe exactly. They come out perfectly every time and are always a big hit. Also, I don’t have a pastry bag, so I just cut the corner out of a gallon plastic bag and that works really well for piping them.
A spoon works well, too, if you’re willing to accept a more rustic appearance.
Maybe not Champagne, but I have some pretty darned good vintage bubbles from NM.
+1 on the cayenne, just a pinch.