Alain Ducasse's Gougères

Tyler_Rico · January 2, 2011, 3:12am

interesting idea scott, I am going to give that a try

Paul_Bacino · January 2, 2011, 5:41am

Michael_Bowden · January 2, 2011, 8:33pm

Taste was good…but had a puffing issue.

Oh, well…just an excuse to make them again and see what I did wrong.

Andrew_Hall · January 2, 2011, 8:42pm

I regularly make them with Pleasant Ridge Reserve which is one of the domestic cheeses I think is truly upper echelon on a global level. For parties, I have stuffed the gougeres with a foie gras mousse made from Keller torchon recipe. And to really gild the lily, I put a little of gewurztraminer jelly in first.

A.

Scott_Manlin · January 2, 2011, 8:47pm

Domestic Gruyere and one of the US’s finest cheeses… Midnight Moon comes a close second to me… but you are so right on with the PRR

jwsobeck · January 3, 2011, 4:48am

If you need any adult supervision, let me know.

Michael_Bowden · January 3, 2011, 4:42pm

Need to make them sometime this week…Liotta is supplying the champers…right John

John_Liotta · January 3, 2011, 6:46pm

Absolutely. I have some Agrapart and Cedric Bouchard in queue.