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December 29, 2006


Your sticktoitativeness after scrambling the eggs in the gougere on your first day is to be admired.

I only know this after doing a bit of research, although hamstrung by the ultimately circular definition:

Gougere: A cheese-flavored choux pastry.

Choux pastry: A form of light pastry used to make profiteroles, eclairs and beignets.

Profiterole: A food made from a small choux pastry.

What I lack in talent I make up for in sheer determination.

Those definitions are really not helpful. Think of gougère as cheese bread meets cream puff, but without the cream. It's really very good. The trick is to let the dough mixture cool off a bit before adding the eggs, a lesson I shan't soon forget.

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