Hello, Gougères, Where Have You Been All My Life?

We got an invitation to a wine dinner in California, but we were not going to be anywhere near California at that time and we didn’t want to pony up the cash to attend. (Side note–is it called an invitation if you are paying to attend?) But the menu looked intriguing and one thing stuck out. They were having Truffled Gougères. I had never heard of them, so I Googled them.

Baked cheesy dough.

How could that be bad?

I was having a party soon, so I pulled up a recipe (Alain Ducasse’s Recipe to be specific) and tried them, since I’m at least astute enough not to make a new recipe for a party without a pre-party trial.

And my taste buds said “Yay”.

Philip tasted them. More Yay!

These were a definite winner. Sort of like a savory cream puff, little hollow cheesy balls that people loved as an appetizer.  Easy to make, tasty, a traditional tidbit with wine, adaptable and wowed the crowd. While we used Gruyere cheese, which I believe is traditional, I have read several recipes that say you can switch flavorful cheeses, so I’m looking at trying it with a blue cheese and with a sharp cheddar. And I haven’t even begun thinking of filling ideas.

So, have you had these, and why didn’t you tell me about them?

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