I am a low-key Francophile. I chose French to learn in high school because I loved croissants. Don't get me wrong, I also looooove burritos, but I was feeling angsty and emotional and croissants just seemed more complex and romantic than burritos. (Side note: I've grown since then and now I can get very romantic and emotional about burritos.) But high school French class was the genesis of my love for everything French - from the language, history of art, food, culture and even SPORTS?!?! (Tour de France). I met my husband when we both worked in a French bistro, and it was love at first cornichon!
Gougeres, (also known as cheese puffs,) are SO French: sophisticated, technical but simple, and delicious with champagne. These have been in heavy rotation in my kitchen for the past two months since I first made gougere's sister, the profiterole, (which is a sweet version filled with pastry cream or split open with a scoop of ice cream). They are a breeze to make. They are impressive and are perfect for any occasion. I originally made the profiteroles for a bake sale. Since then, I have made savory and addictive gougeres with a friend for a pot luck, to accompany dinner in our bread basket, and even for a casual afternoon wine tasting with friends. See? Versatile, delicious, and addictive. I'm convinced that once anyone has this in their cooking repertoire, it will become an instant classic that will never fail you.
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Gougeres (Cheese Puffs)
wine