GouagereClick to Play


Mary Ann Esposito

Pate Choux or cream puff dough can be sweet or savory; in this version we add cheese and herbs to make a savory gougere


1 batch of Cream Puff dough
1 cup grated Swiss cheese
1 tablespoon minced fresh parsley
1 tablespoon fresh thyme leaves


We will use the same recipe for the bigne cream puffs but will add with the last edition of beaten egg,

Proceed as for forming the bigne but make them a bit smaller as for an appetizer.

Larger size ones can also be filled with egg or ham salad, mixed greens or vegetables.

This recipe is featured on show 2413 - Bigne!

item recipe is featured in Episode 2413 of Season 24.

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