I’m pretty excited to be a member of the cooking blog group French Fridays with Dorie (FFWD). For a basic rundown of the project – we are cooking our way through Dorie Greenspan’s new cookbook Around My French Table – similar to the Julie & Julia project except with 700 food bloggers! We follow a schedule of recipes to make and post each Friday. I can’t promise that I’ll always be able to keep up but I’m going to try my best.
This first recipe on this is the first in the book, gourgeres. I had no idea what these little morsels of goodness were until I read the recipe and decided that these were going to be darn good. What could possibly be bad about balls of cheesy bread? The closest thing I have had to gougeres are Brazilian cheese breads (Pão de Queijo), which are similar to crack. Those sneaky Brazilians are smart in that they put these little crack balls on your table before bringing out the meat at their steakhouses because they know that you’ll fill up on them before even getting to see the meat! Genius, but unfair. Fortunately, when I made these I had nothing to make me feel guilty about eating too many so I just let the addiction take over.
I followed Dorie’s recipe exactly as written since I was in unfamiliar territory and they turned out perfectly. She’s right – these are much better when served warm and with a glass of champagne!