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
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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