Gougères

The batch of gougères I baked this past Friday to give out as samples at a wine tasting at Luc’s was not quite an unmitigated success.

The success part was in the eaters’ comments: all were apparently delighted, took business cards and all.

Less successful was the actuall bake. Maybe it was the muggy weather, maybe it was the recipe, from the usually irreproachable Simon Hopkinson, or maybe I should take the blame, since I used cheddar instead of gruyère or comté, but they went flat. Biscuit flat. Golden and tasty, but flat.

I didn’t take any pictures, as they weren’t really a good advertisement for my skills… But that means I’ll have to bake more to get the recipe right. I’m not letting a few dollops of choux pastry get the best of me!