Comments on: Cream Puff Cheese Biscuits also known as Gougere

By: jm

jm — Tue, 29 Sep 2009 13:18:06 +0000

yummy

By: Chef Jenni Field

Chef Jenni Field — Sun, 21 Oct 2007 15:05:49 +0000

Here’s what happened to your gougeres: They fell because their little sides weren’t yet firm enough to hold them up. When you bake gougeres in separate little blogs (rather than in a ring as in your picture) they bake for about 20 minutes at 400 or so degrees and then another 30 or so at about 325. The higher temp allows for optimum steam production and puffs them, and the lower temp “sets” the sides and leaves them crispy so they can support themselves. Don’t open the oven until the last 10 minutes or so at the lower temp. Check them by gently squeezing the sides. If they mush in when you squeeze, they have longer to bake. They should be firm when you squeeze them. Also, add in the eggs using a stand mixer–using a spoon alone will just give you blisters (I know from first-hand experienc) and won’t whip up the mix enough.

By: Chef Ricco

Chef Ricco — Thu, 25 Jan 2007 11:33:57 +0000

Dan says that Gougere is intended to be made with Goyere, it’s really Gruyere, and this cheese is a Swiss cheese, some is made in France, it is a cooked cheese made with cow’s milk like the Fontina, but by no means is it a hard cheese, it’s only takes 6 months to mature. And for the record, Gougere was traditionally made for wine tastings in Burgundy, and we all know that you don’t use strong cheeses at wine tastings.

By: dan

dan — Fri, 19 Jan 2007 01:15:10 +0000

Gougere is intended to be made with Goyere, a french cheese, but any hard, strong cheese will work. I often use parmasian because goyere is $15 a pound in america

By: RG

RG — Tue, 16 Jan 2007 02:18:35 +0000

I asked my friend Chef Ricco and he said, ” there is a cheese called Fontina Val d’Aosta made in Italy, it is a cooked cheese made from ewe’s milk. They make this cheese soft or hard. Then there is one made in the States called Fontina, American made with cows milk made in soft or hard. And yet there is a thrid one called Fontal from Italy, this is made from cow’s milk, it’s softer and less ditinctive that the Fontina Val d’Aosta. All these cheeses are a better choice than Swiss cheese and I’m not just saying that because I’m Italian.