Cheese puffs. Need I say more? Okay, maybe a little. I've been wanting to make pate a choux for awhile. It's a versatile dough that can be used for savory or sweet treats (cream puffs anyone?) I prefer savory, and had some gruyere in the fridge and made my version of David Lebovitz's gougères. I made mine about the size of a donut munchkin, so I ended up with half the batch than his recipe, and within a few minutes out of the oven, they were almost gone.
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