Comments on: Dijon Cheddar Scallion Puffs (Gougères) | Make Ahead Mondays

By: AliciaC

AliciaC — Mon, 30 Apr 2012 02:58:32 +0000

Oh. My. Goodness. These look SO tasty!! Nom nom nom, can’t wait to try them out! 🙂

By: Sara

Sara — Wed, 11 Apr 2012 12:28:54 +0000

You’re right that this is perfect for making ahead. And when you pop them out of the freezer later for a dinner party, everyone is so impressed. It’s pretty cool. I hadn’t heard about the cheese ban! I read an article in the New Yorker recently and among other things it noted that Sarkozy isn’t perceived as sufficiently “French”–this certainly isn’t going to help!

By: Charlenevans

Charlenevans — Wed, 11 Apr 2012 11:23:30 +0000

I love the crispiness and the cheesy taste of dijon. This is what I’m looking every time I pass by in the bread house.
Thanks for the recipe..

By: Anne Tual

Anne Tual — Wed, 11 Apr 2012 07:27:37 +0000

Sarkozy est drôle. Mais qui peut aimer sans fromage? Recette fine, à la recherche délicieux. Merci pour un tel trucs cool.

By: Liz

Liz — Tue, 10 Apr 2012 18:48:53 +0000

Choux pastry was the first thing I made out of Julia Child’s “Mastering the Art of French Cooking”…a 1965 edition given to me by a friend recently. I’d just read JC’s “My Life in France”, as well as the letters between Julia and her friend Avis. Bottom line – so much fun to make, not difficult and so very impressive. I experimented with various “stuffings” and made eclairs which are my absolute favorite pastry.

I love the idea of the dijon/cheddar/scallion – thank you!

By: Christine

Christine — Tue, 10 Apr 2012 15:41:40 +0000

So to extrapolate, i can pipe my eclairs, freeze and store to bake on demand?! Oh shucks, so many eggs in the house, what to do? C’est une miracle! Magnifique!
But now that you have my cheese senses all excited, I think i will try your recipe with my 10 tr old tonight. I remember gougere was one of my first “bread” attempts as a kid, and they were SO good. I feel a tomato soup night comin on! thank you!