French Fridays with Dorie started off with lovely Goureges. I had such high hopes for them even though my track record with choux pastry leaves a lot to be desired. It seemed to mix up easily and did all the right pulling away from the pan. Each egg addition incorporated easily. I used all cheddar cheese. The dough looked wonderful. Coming out of the oven they smelled wonderful but cut open, revealed dense, not airy texture like the picture. I don't know what I'm doing wrong with choux pastry mixing.
Sorry your's didn't turn out... but I'm sure they'll be great next time!
ReplyDeleteSometimes the cheddar cheese is to soft; adds too much moisture, and maybe your oven is not hot enough? And, you might try keeping them in a 425^ oven for about 1/2 the baking time? Try again...it's part of the fun just to learn how to make it work!
ReplyDeleteEven though I must have read through the recipe at least 10 tens before making them, I got excited and dumped the flour in the pot right after the other ingredients...ended up with a mess and had to start over again. Second attempt turned out great. Don't get discouraged. It might have been the amount of cheese you put in.
ReplyDeleteHi, Vicki-just wanted to say thanks for all the encouraging comments! You made my day! Also, look at you with multiple blogs . . . impressive! :) The site you were commenting on is my old site. If you want to read new posts, make sure you are at the new one: www.thelumberjackswife.com
ReplyDeleteThanks again-nice to meet you!
This recipe looks yummy and fancy! I can't tell that it isn't right. Did it taste good?
That's what counts! ;)
Taylor
i was wondering if you made these! way to go with the second blog! you know i am a fan of that :)
ReplyDeletesorry these didn't turn out for you. if you can how me how to make pie dough i'll make you a batch of gougeres.