Mini Gougeres
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Uploader Comments (ilovetocookalot)
All Comments (9)
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This looks delicious. Might I offer some cheese name pronunciation tips? Gruyere is not pronounced as "gweer," but "gree-air". Also, Emmenthaler is pronounced "emmen-taller." The Emmenthal is a valley in Switzerland where what we know as Swiss cheese originated. If you can get Swiss Emmenthaler, you will have a very good quality cheese, since they reserve their best product for export.
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This is a very nice video with detailed steps to the process.
I am a culinary student and always enjoy seeing other people cook their favorite dishes.
Yes she also has a real nice kitchen, and an accent/looks to kill for!! WELL DONE!!
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gougeres are supposed to be pretty dry and hollow inside. this is a savory version of the dough used to make eclairs and cream puffs.
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And the result????
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oh yeah, please respond ASAP because i want to try making it tomorrow! thanks! btw, so any other cheese besides gruyere cheese will work? i'm afraid gruyere isn't sold around my area.
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hi, do you know how much cheese puffs would this yield? i need about 35 servings for my project. thanks! :D
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Nice vid.
Pronounciation: Emmentaal = em - en - taal
Gruyer = groo - yer
Gougere = goo zher
xx
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Does your culinary knowledge derive from a formal education or did you learn your cooking techniques from a family member? You have a surprisingly good deal of useful kitchen know-how, it's obvious you truly enjoy cooking. Thanks for sharing! I hope you have more viewers and subscribers soon.
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oh nevermind. if you do get to this message, can you tell me what if the cheese puffs still moist inside?
glisteningtears 3 years ago
Hi There - you will get about 40, and they do stay somewhat moist inside. Swiss, Emmentaler or even a sharp chedder would work - it needs to be a hard cheese - good luck!!
ilovetocookalot 3 years ago