tag:blogger.com,1999:blog-7173052990851751381.post3832106327002362182..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Black Pepper and Thyme Gougères – Just Call Me Puff DaddyChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-7173052990851751381.post-20879638891383706332018-06-09T16:34:32.214-04:002018-06-09T16:34:32.214-04:00would it break anyone's heart if I added a lit...would it break anyone's heart if I added a little chopped cooked bacon to the choux?....really I'm asking would it break the choux puff?<br />The Willy Mayes of Bolognesehttps://www.blogger.com/profile/16631168962860984528noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50476136834312477442018-03-18T10:25:28.457-04:002018-03-18T10:25:28.457-04:00Chef John,
What’s the best way to go about making ...Chef John,<br />What’s the best way to go about making these in batches so they can be eaten fresh? do I make the batter and Place in the fridge until I need tO bake them? or is it ok to pipe them out and set aside?<br /> Also can these be made ahead?The Big Fat Cookhttps://www.blogger.com/profile/07196221944012990413noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56317740801608112102013-12-15T11:43:15.646-05:002013-12-15T11:43:15.646-05:00Hi Chef John, Firstly I am a big fan for a while n...Hi Chef John, Firstly I am a big fan for a while now. I find you very humorous too. <3<br /><br />Can I sub in dried/store-bought thyme? My grocery store did not have any fresh. :/<br />Cheers from Canada, <br />Maggie~Maggie Vanhttps://www.blogger.com/profile/17607844260918193540noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47991522398259085702013-10-12T19:46:31.199-04:002013-10-12T19:46:31.199-04:00Love your recipes, Chef John! I used this one toni...Love your recipes, Chef John! I used this one tonight to make gougere for my 5th anniversary. They came out perfect and they are impressive. Thanks so much! I also use your crepe video on a regular basis. :)Alexis Abelhttps://www.blogger.com/profile/03268073730513668427noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68198670076606420222013-06-11T18:30:14.495-04:002013-06-11T18:30:14.495-04:00I found a great article about gougeres on David Le...I found a great article about gougeres on David Lebovitz´s blog: http://www.davidlebovitz.com/2009/01/gougeres-french-cheese-puffs/<br />He talks about cheeses that can be used and there is a troubleshooting section as well as his recipe. And this guy is really funny, almost a CJ level, but of course nobody compares to our beloved Chef John.<br /><br />The blogpost was especially usefull for me, cos I cant get sharp cheddar where I live. As much as I love cheddar, in continental Europe it is considered somewhat inferior to all those great french cheeses, so even a specialized cheese shops dont carry it, only the mild variety that doesnt work in the recipe. Sarahhttps://www.blogger.com/profile/01886786304846125782noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65174922572536872452013-06-07T08:37:31.305-04:002013-06-07T08:37:31.305-04:00Hi chef,
I just made those and they turned out tec...Hi chef,<br />I just made those and they turned out technically great, exactly like yours, but tastewise it´s kind of bland, not cheesy enough. I used gruyere and gouda, even more than in the recipe. Since I cant get sharp cheddar here, do u think parmesan would be a good replacement? It has a different texture, so I am not sure. I also like the feta idea edward suggested, what do u reckon, chef John? btw. blue cheese fritters were mazing! Thanks! Sarahhttps://www.blogger.com/profile/01886786304846125782noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8221816161801446862013-03-15T20:17:10.927-04:002013-03-15T20:17:10.927-04:00Hi Chef,
I know this is an older post but here in...Hi Chef,<br /><br />I know this is an older post but here in Colombia they make pandebono - a similar puffy cheese bread that individuals eat-every-day for breakfast. The cheese though is queso costeno or feta as an alternative. I think many of your fans would love it. You know it tastes good when songs are written about it. http://www.superinter.com.co/wp-content/photos/Interbrasas/pandebono.jpg<br /><br />Great recipe and take care,<br />CSedwardhttps://www.blogger.com/profile/07697887837098739285noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63637537063223297172012-01-06T00:52:48.089-05:002012-01-06T00:52:48.089-05:00Oh my! Those are almost chipá! I think I heard you...Oh my! Those are almost chipá! I think I heard you say that in the video. First of all, I really LOVE your recipes and videos. I'm making half of them before the month ends! I spent half night here, just watching your videos and drooling all over them. You're good explaining and making those look easy and delicious, so everyone wants to make them right away.<br /><br />May I say how I make them? This could help people here and also the ones who said they didn't like them hollow.<br />Here in Argentina those are very popular, and a typical recipe. The recipe for chipás is almost the same you used there, with two major differences. First, we use mandioca flour (I don't know what the name would be in english, sorry), wich makes the puffs more... well, puffy, without the need of having so much trouble with the mixing and quantities. Second, the cheese. I use the same amount of cheese than flour - they have to be cheesy! If you can, get 3 types of cheese and mix them. You can also use cream cheese (is it called like that? the cheese that is soft and not like the parmesano and the others?) and a little bit of other hard cheese. With two eggs you are good, add some milk (just some, to make the preparation soft and easy to handle, not so sticky), more salt and voilà! Just in case anyone misunderstood me, I wrote the things that I do differently from you.<br /><br />Well, I hope that helped, and that you don't think I'm rude, saying all this stuff in your site.<br /><br />Cheers! And keep up the great work!Lucacikhttps://www.blogger.com/profile/09019066465282059761noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31219088858839192292011-12-30T22:18:03.104-05:002011-12-30T22:18:03.104-05:00:( I'm going crazy right now :'( I've ...:( I'm going crazy right now :'( I've tried it three times .. it doesn't puff out the same way !! the dough turns out softer thank urs in the end <br />though I made sure I use the same amounts.. <br />I blended the eggs pretty well.. but still nothing improved .. I'm really sad .. help me plz ..<br />I LOVE YOUR VIDEOS <3Ala'a sofihttps://www.blogger.com/profile/04237600912103810094noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61813756548718488212011-10-29T12:08:53.723-04:002011-10-29T12:08:53.723-04:00Sorry, I'm too busy making free videos to type...Sorry, I'm too busy making free videos to type. Maybe you would volunteer to type it up and I'll post it.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27749842186719100372011-10-29T10:43:57.987-04:002011-10-29T10:43:57.987-04:00why isn't there instructions on how to make th...why isn't there instructions on how to make the choux pastry ? it would have been easier and i could just print it out to use .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58295816212715608242011-08-26T22:59:42.871-04:002011-08-26T22:59:42.871-04:00Hey, I've seen Ina garten Make the the cheese ...Hey, I've seen Ina garten Make the the cheese Puffs on food Network but she use a food proceesor while putting in the eggs. So I made the puffs and they were so good. Thanks for showing the puffs with cheese, I'm going to make those for our next family get together.Susannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73815517038085592042011-06-27T16:02:57.745-04:002011-06-27T16:02:57.745-04:00p.s. I had a Tartine gougere over the weekend and ...p.s. I had a Tartine gougere over the weekend and have been haunted ever since. Was so delighted to find your blog. Happy, happy!Rose Theresanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40466166333990281982011-06-27T16:01:17.780-04:002011-06-27T16:01:17.780-04:00Lovely, lovely. I love the way your dough looks i...Lovely, lovely. I love the way your dough looks in the video. Now I know what to aim for when I bake tonight. Thank you chef.Rose Theresanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72236349923348427152011-03-27T12:56:50.964-04:002011-03-27T12:56:50.964-04:00You could but mozz has very little flavor.You could but mozz has very little flavor.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32273366142418618252011-03-27T11:46:30.005-04:002011-03-27T11:46:30.005-04:00Yum! Can I use mozarella instead of cheddar?Yum! Can I use mozarella instead of cheddar?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33947311145297856002011-02-02T18:19:27.662-05:002011-02-02T18:19:27.662-05:00Great recipe! I just made some for the first time ...Great recipe! I just made some for the first time and they were delicious. I was worried about getting deflated puffs, but they were perfect. As for the comment about the egg whites making it soupy, I did notice that at first... but just keep stirring it until the dough comes together (just like in the video).<br />Thanks for the recipe, chef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30871429516139888572011-01-28T15:05:25.731-05:002011-01-28T15:05:25.731-05:00they came out amazing! (although i did add more fl...they came out amazing! (although i did add more flour lol)Rheniciahttp://beautlfull.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64266146608282500272011-01-25T22:22:41.366-05:002011-01-25T22:22:41.366-05:00thanks so much for your rapid response! gonna try ...thanks so much for your rapid response! gonna try again :)Rheniciahttp://beautlfull.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48915775653041571812011-01-25T21:36:53.319-05:002011-01-25T21:36:53.319-05:00No its just AP flour. I never use SR and if I did ...No its just AP flour. I never use SR and if I did I would be sure to mention it. RE: flour weight - watch this: http://foodwishes.blogspot.com/2010/03/how-to-measure-cup-of-flour-and-why-you.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52475102280785040082011-01-25T20:40:41.778-05:002011-01-25T20:40:41.778-05:00hey chef! i just attempted these cheese puffs and ...hey chef! i just attempted these cheese puffs and they came out... well, wrong! please help! did you use self-rising flour or all purpose flour? (oh, & how many oz. of flour equal a cup??) lol<br /><br />thx so much! <br /><br />Impassioned Beauty Blogger from NYC♥Rheniciahttp://beautlfull.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16616389241479391312011-01-23T17:01:48.286-05:002011-01-23T17:01:48.286-05:00not sure what to say, other than this has always c...not sure what to say, other than this has always come out for me as shown. the recipe is a very classic formula, so errors are usually with the technique not ingredients.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60599357896050727212011-01-23T16:57:14.237-05:002011-01-23T16:57:14.237-05:00I made two batches. The first ones came out like c...I made two batches. The first ones came out like cookies and the second batch puffed up but not like the video and were not hollow inside. I agree with the previous egg comment. I think the egg whites make it soupy. I used two eggs but strained some of the egg whites. Tricky recipe I have to say. I also think there should not be a 1/2 cup of cheese. That is to much and does not let the dough rise. I am going to use less next time and see how that works. Maybe third times a charm like they say. I used rosemary in the second batch and they were very tasty.Tomnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29743856233373272952010-12-30T16:34:47.898-05:002010-12-30T16:34:47.898-05:00wow,this is very similiar to a tipical dish that w...wow,this is very similiar to a tipical dish that we have here in Brasil,it`s called:"pão de queijo".=pRafaelnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69388311451465029582010-12-22T22:11:11.612-05:002010-12-22T22:11:11.612-05:00you can, but have to serve fast, as they are delic...you can, but have to serve fast, as they are delicate. I've seen chicken salad served in them. enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com