Yield: Yields about four dozen 2-inch puffs.
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Make Ahead Tips
You can make the dough a day ahead, keep it covered in the refrigerator, and then scoop and bake not more than an hour before serving so they’re really fresh. They’re still delicious when baked further ahead than that, but they do tend to soften a bit.
Roquefort & Walnut Gougères: Substitute the same amount of walnuts for the pecans and 4 oz. crumbled Roquefort or other blue cheese for the Cheddar.
This is my go to app recipe and many people have asked me to share it. Today I made them with gorgonzola and chopped prosciutto. Love love!
My husband's favorite :)
Easy, elegant...a perfect savory. Made with gorgonzola and pistachios - yum!
Outstanding! Used roasted pinion pine nuts instead of pecans. Kind of a Southwest taste
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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